Coconut Panko Chicken Tenders

Coconut Panko Chicken Tenders

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One of my very least favorite chores is scrubbing the bathtub. Because of my two knee replacements, I just can’t kneel. It’s excruciating to even try.

Well, last night I decided to get a hot bath for my poor, achin’ back, since Bill wouldn’t be home until 8:00 or so.

Big Mistake. The bath itself was great, but it gave me a chance to inspect the shape of my tub, up close and personal. It wasn’t pretty.

I had just bought this scrubber with a long handle but I hadn’t tried it yet. I’ve tried maybe 3 different scrubbers and have never had any luck with them.

I tried it today, and was thrilled to discover that this one is a winner! It did a great job on the tub, but the bristles are very stiff. So, if your tub is scratch-able, I wouldn’t be able to recommend it. Same thing with your surround.

But if you hate scrubbing the tub, here’s a link to Amazon for this great scubber with a long handle. I may just clean my bathtub more often. (Sure, sure I will. Just like I brush Molly every day. Oh, well.)

Coconut Panko Chicken Tenders

Onto dinner. Yesterday, a gal on Instagram said she used Coconut Milk in her coffee, rather than creamer. It sounded like a great idea.

The only kind of coconut milk I had was light coconut milk. It didn’t make the cut in my coffee, which meant I’ve been hunting for recipes that call for coconut milk.

The original for this recipe comes from a gal named Beth at

I only tweaked a few things. I added Mae Ploy Sweet Chilli Sauce to the egg mixture; I pre-toasted my panko and coconut; and I baked the chicken tenders, rather than fried (I would have preferred fried, frankly).

Because the original recipe calls for frying the chicken, the topping looks plenty crunchy without pre-toasting.
If you would prefer to bake this chicken, here’s how to toast the panko and sweet, shredded coconut.

Preheat oven to 375°.

On a rimmed baking sheet, lay out panko in a shallow layer.

On one of the pie plates, lay out coconut.

Put both in oven – check after 5 minutes. Give both a stir to mix. You are looking for a golden brown.  If you need further time, try adding 2 minutes, checking each time. You don’t want to overtoast these! I usually toast an entire pan’s worth of panko, and store it in a mason jar in my fridge for future use.

Remove both pans from the oven and set on your counter to cool.

Turn heat up on your oven to 425°.

Coconut Panko Chicken Tenders

Chicken tenders (or breasts, cut in diagonal strips)

1 cup flour

1 teaspoon kosher salt

2 eggs

¼ cup coconut milk

2 Tablespoons Sweet Chilli Sauce

1 cup toasted panko breadcrumbs

1 cup toasted sweet shredded coconut

1 Tablespoon canola or peanut oil

Get out three pie plates (dry, wet, dry, remember).

In the first, place flour and salt. Stir well to distribute salt.

In the second, mix eggs, coconut milk and Sweet Chilli Sauce.

In the third, combine toasted panko breadcrumbs and toasted sweet coconut. Drizzle one Tablespoon canola or peanut oil over panko/coconut mix and stir well to distribute.

Set a wire rack on a rimmed baking sheet and spray with canola oil.

In batches, coat chicken in flour/salt mixture, shaking off excess.

Dip in egg/coconut milk/Sweet Chilli mix.

Coat in panko/coconut mix, pressing to adhere.

Move tenders to baking rack. Bake until chicken is firm to the touch, about 12 minutes, flipping halfway through.

Coconut Panko Chicken Tenders

Serve with Sweet Chilli Sauce, to dip.


Cheers – Vicky



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