Chicken with coconut crust
2 lbs chicken tenders
3/4 cup coconut milk
8 oz unsweetened coconut flakes
salt and pepper
Coconut oil for the cooking pan
Preheat oven to 400ºF.
Season the chicken tenders with salt an pepper and set aside.
Mix coconut milk and egg together in a bowl until well combined.
Spread the coconut flakes into a shallow bowl or onto a plate.
Grease a baking dish with the coconut oil.
Dip the chicken tenders into the coconut milk and egg mixture and immediately press then into the coconut flakes to coat well. Place the chicken tenders onto the baking dish without stacking and bake for about 12-15 minutes until the chicken is cooked through and the crust crisp and golden brown.