Crispy Coconut Chicken Fingers

YUM! Loved these! I put them on top of some baby greens with an avocado and some Papaya Poppyseed dressing to make it taste like a tropical salad.

12 chicken tenders
1-2 eggs
1/2 cup flour
1 cup sweetened coconut flakes
1 cup Panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper

Preheat oven to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces. Combine it with the panko and spices in a shallow dish. Mix well to distribute the spices. Place the flour in another shallow dish, and the egg in another. Give the eggs a quick beating. Working with one chicken tender at a time, dredge in flour, then dip in egg. Then entirely coat in the coconut panko mixture. Press in with your fingers to make sure the entire thing is well coated. Place chicken tenders on a foil lined baking sheet that has been sprayed with non-stick cooking spray. (I used my silpat and it was perfect!) Drizzle a teeny bit of olive oil over tenders to help them crisp nicely. Bake for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcook really quickly!