Curry Coconut Chicken Tenders

 A quick and easy recipe for some sweet and spicy chicken tenders. 


  • 1 egg
  • 1/2 cup bread crumbs
  • 1/2 cup shredded coconut
  • 2 teaspoons curry powder
  • 14 oz uncooked chicken tenders (not breaded)
  • 1/2 cup mango chutney


  1. Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  2. In shallow bowl, beat egg. In a large resealable food-storage plastic bag, place the bread crumbs, coconut and curry powder. Dip the chicken into the egg, then place into the bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
  3. Bake 15 to 20 minutes, turning once, until chicken is no longer pink and bread crumbs are golden brown. Serve with chutney.