Crispy Coconut Chicken - Chef In Training
  1. Combine ingredients for Marinade and pour into a ziplock bag. Place the 12 chicken tender in the ziplock bag, place in the fridge and marinate for at least 4 hours.

  2. Preheat oven to 450 degrees F.

  3. Combine Chicken Coating ingredients in a large bowl.

  4. Remove chicken from bag and roll each strip in the coconut mixture and place on a foil lined cookie sheet that has been sprayed with cooking spray.

  5. Bake for about 20 minutes until the juices run clear.

  6. To make the pina colada dipping sauce, combine crushed pineapple, pina colada drink mix and sour cream in a small bowl. Dip crispy coconut chicken in sauce.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

CuisineTropical

Occasions🍲Comfort Food📆Everyday🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 40m

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