Baked Crispy Coconut Chicken with Sweet & Spicy Apricot Sauce

November 21, 2012

182

We eat a lot of chicken around here so I thought this would be a delicious addition to our usual menu. It was so easy to throw together and my family devoured it! My husband said it tasted like it was from a restaurant! The dipping sauce is divine!

12 chicken tenders (I cut up 4 boneless, skinless chicken breasts into strips)
2 eggs
1/2 c. flour
1 c. sweetened coconut flakes
1 c. panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

1/2 c. apricot preserves (you can use sugar free if you wish)
1 Tbl. rice wine vinegar
3/4 tsp. crushed red pepper flakes

Preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place...
See the full directions on my site

Nutritions

Calories
519

Sodium
210mg
8% DV

Fat
12g
18% DV

Protein
24g
48% DV

Carbs
79g
27% DV

Fiber
6g
27% DV

Baked