Baked Coconut Chicken Tenders w/a Sweet Chili Sauce

I came across this recipe on Pinterest and knew at once I had to try it! These chicken strips were super tender and full of flavor!  The original recipe had you fry the strips in oil but I decided to bake mine to make them a little more healthy and I feel like they turned out great! The crust was still very crispy, and the chicken was super tender. 

I lined the baking sheet with foil to allow the bottom side of the strips to crisp up and it worked like a charm.  I definitely suggest you make these asap! They are a fun and delicious change to your typical weeknight meal and i'm sure your family will love them!

Recipe:

2 boneless skinless chicken breasts

2 eggs

1/4 cup coconut milk

1/2 cup flour

1/2 tsp. salt

1 cup Panko bread crumbs

1 cup shredded coconut

1 cup Sweet chili sauce

Preheat your oven to *350.  Line a baking sheet with foil and lightly spray with cooking spray.  Trim the chicken of any excess fat then slice it into 6 even strips widthwise.  Next, take 3 seperate bowls and combine the flour and salt into the first bowl.  Whisk together the eggs and coconut milk into the 2nd bowl.  Then lastly, combine the bread crumbs and shredded coconut together. 

Take each chicken strip and dip it into the flour mixture, then dip it into the egg mixture, and lastly dredging the strips in the coconut/bread crumb mixture.  Place the coated strips onto the lined baking sheet and bake for 25-30 minutes.
Serve with sweet chili sauce to dip in.(You can purchase this sauce in the asian section at your local grocery store).  We also used ranch and honey mustard for dipping sauces also and they were just as delicious :)

Recipe Source: Pinterest