COCONUT FLOUR CHICKEN TENDERS BAKED RECIPES

Steps:

• Heat oven to 350°F. Place flour in shallow bowl. In another shallow bowl, beat egg with splash of water. In third shallow bowl, mix bread crumbs and coconut.
• Sprinkle salt and pepper over chicken tenders. Coat each chicken tender with flour, then dip into egg mixture and coat well with bread crumbs-coconut mixture. Place in single layer in ungreased shallow baking pan.
• Bake 20 to 25 minutes, turning once halfway through cooking, until chicken is no longer pink in center. (If chicken is getting too dark, cover loosely with sheet of foil.) Cool chicken slightly before serving.
• Meanwhile, mix marmalade and ground red pepper in small bowl.
• Serve chicken with marmalade mixture for dipping.

Steps:

• 1. In a large cast-iron skillet or Dutch oven, heat about 3 inches of oil until it reaches 325?F (use an instant-read or deep-fry thermometer). Place a wire rack inside a baking sheet lined with paper towels. 2. Line a large plate with several layers of paper towels, and set out three shallow bowls. In the first bowl, whisk together the flour, salt, pepper and cayenne. In the second, whisk the eggs together. In the third, add the coconut. 3. Working with one piece at a time, dip the chicken into the flour mixture, then the eggs, then the coconut. Continue until all the chicken is coated, carefully transferring each piece to the prepared rack. 4. Working in batches, carefully add the chicken to the oil. Fry, turning once or twice, until it's golden brown and cooked through, 6 to 8 minutes; transfer to the paper-towel-lined plate and season with kosher salt. 5. Serve the chicken tenders with your choice of dipping sauce, such as barbecue sauce, ketchup or Thai sweet chili sauce.