Spice up your weeknight dinners with this dish that gives you all the crunchy and flaky goodness! Pair these tenders with the sauce of your liking and consider adding a bowl of cilantro rice on the side.

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 6

Ingredients:

  • 2 cups cornflakes
  • 1 ½ cups shredded unsweetened coconut
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ cup sesame seeds
  • 2 eggs, beaten
  • 2 Tb. hot sauce or tamari, optional
  • 2 lb. boneless chicken tenders
  • Extra virgin olive oil
  • Salt, to taste

Directions:

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Using a food processor, combine the coconut, cornflakes, paprika, onion powder and a pinch of salt. Pulse until you have fine crumbs. Add sesame seeds to the mixture then dump all of it into a separate bowl.

  • 3

    In another bowl, beat the eggs and add hot sauce, if you prefer.

  • 4

    In the egg mixture, add the chicken and toss well to fully coat.

  • 5

    Next, coat the chicken in the crumb mixture.

  • 6

    Place each chicken tender on the prepared baking sheet and drizzle with olive oil.

  • 7

    Bake for 15 to 20 minutes or until crisp.

  • 8

    Serve the chicken with your favorite sauce.

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