Who doesn’t love chicken tenders? That question is rhetorical. However, the fast food staple isn’t quite known for being healthy. Try this take on the classic dish, which combines shredded coconut with japanese breadcrumbs.


  • cooking spray
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tbsp cornstarch
  • 1 tsp ground turmeric
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 large eggs
  • 11⁄2 lbs boneless,skinless chicken tenders
  • 1⁄2 cup chopped cilantro


  1. Preheat oven to 400 ̊. Coat a large baking sheet with cooking spray. Set aside.
  2. Place coconut, panko breadcrumbs, cornstarch, turmeric, salt, and pepper in a shallow bowl. Mix well with a spoon. Place eggs in another shallow bowl and whisk.
  3. Dip chicken in eggs, then press into coconut mixture. Transfer to baking sheet. Coat tops of chicken with a layer of cooking spray.
  4. Bake chicken for 10 to 12 minutes, until cooked through and no longer pink when sliced.
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