When my daughter first started eating foods she ate pretty much everything; salmon, chicken, fruits, and vegetables. As she's grown into a full blown toddler, at 18 months she's developed her own personal sense of taste. She likes what she likes and wont humor us by eating pan roasted cod anymore. Something she does love, as any kid would, are chicken nuggets. When white meat chicken is pounded thin and breaded, well she goes nuts! I've been on a mission to create different flavor and textures to go along with one of her favorite foods. If you've been on my blog before you'll see my baked rice krispie chicken nuggets are another favorite.
These chicken tenders are for the more mature palate, with shredded coconut and curry spice these little tenders are crunchy and flavorful without being too overwhelming for the little ones. These are easy to bread in advance and bake off when needed. You could even bread a bunch, bake, and freeze then reheat as needed.
1 lb chicken breast, pounded thin and cut into strips
1/2 cup shredded unsweetened coconut
1/3 cup bread crumbs or panko
1/3 cup ground nuts (walnuts, pecans, almonds etc.)
2 tsp curry spice
2 tsp seasoned salt (my favorite is lawrys)
2 beaten eggs
1/4 cup salad dressing (I use french but you could use whatever you have in the fridge, caesar, italian, thousand island etc.)
salt and pepper to taste
1. Preheat the oven to 400 degrees
2. Clean and cut up your chicken pieces
3. Prepare a shallow dish with coconut, bread crumbs, ground nuts, curry, and seasoned salt. Stir to combine
4. Prepare a bowl with the two beaten eggs and salad dressing
5. Cover a large baking sheet with parchment paper, spray liberally with cooking spray
6. Dip your chicken strip first into the beaten egg mixture, and then coat in the coconut crumb mixture. As you finish each strip, add them to the baking pan
7. When all your chicken is coated on the pan, spray the top with cooking spray.
8. Bake at 350 for 30 minutes, flipping midway to insure all sides are crunchy!