Here’s what you will need:
1 1/2 – 2 pounds chicken tenderloins
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1 tablespoon milk
1 cup panko (Japanese-style breadcrumbs)
1 cup sweetened shredded coconut
1 tablespoon extra virgin olive oil
Sweet chili sauce, optional
Creamy Honey-Pineapple Dipping Sauce
1/2 cup mayonnaise
1/2 cup crushed pineapple
1 teaspoon fresh cilantro, chopped
1 tablespoon honey
1/2 teaspoon Sriracha sauce
1/2 teaspoon fresh lime juice
Begin by preheating your oven 350 degrees F. Brush a non-stick baking sheet with extra virgin olive oil. Set aside.
Gather three bowls. In one bowl, combine flour, salt, seasoned salt, and black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the coconut and panko.
Dip a chicken tenderloin into the flour, shaking off any excess, then into the egg mixture, and finally into the coconut and panko mixture. Place the chicken on the baking sheet. Repeat with all of the chicken.
Bake on the middle of the rack for 15-18 minutes or until the chicken is fully cooked. To prevent the coconut from getting to dark while baking, if necessary, lightly cover the baking sheet with aluminum foil.
For the creamy honey-pineapple dipping sauce, whisk together all of the ingredients and serve in a small bowl. An additional store-bought sweet chili sauce can also be served alongside the chicken.