sweet and salty coconut chicken
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- four cups honey nut chex cereal, coarsely crushed
- 2 cups shredded coconut
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- four eggs
- 1 1/2 pounds uncooked chicken breasts tenders, not breaded
1heat oven to 425°. Generously spray large cookie sheet with cooking spray.
2In a shallow bowl, mix cereal, coconut, salt and pepper. In another shallow bowl, beat eggs. Coat one chicken tender at a time with coconut mixture, then eggs, then again with coconut mixture. Place on cookie sheet. Repeat to use the chicken.
3Bake about 20 minutes or until chicken is Golden on outside and no longer pink in center. Serves six.