Breaded Coconut Tenders – a delicious recipe with chicken, Eggs, Milk, olive oil, bread crumbs, lopez cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Get 2 mixing bowls and 1 flat pan or big plate out.
2
First bowl mix eggs, milk, salt and pepper and 1 can coco lopez together.
3
Second bowl put other 2 cans coco lopez.
4
For the Pan/ plate put a good amount of bread crumbs and mix in coconut shavings.
5
Put as many chicken tenders into the milk and eggs bowl and let soak for a few minutes.
6
Then dip them one by one into the second bowl of coco lopez and roll around in bread crumbs until covered on all sides.
7
You will need to refill bread crumbs and shavings as you go along
8
Do this for all the chicken.
9
Then on medium heat in a deepish pan heat oil to a sizzle and cook chicken on both sides til white in the middle
10
Put on a plate, let cool for 5-10 minutes and Enjoy
1987
kcal
Calories
188
g
Fat
15
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb skinless chicken tenderloins, 5 Eggs, 1 1/2 cup 1 or 2% Milk, 1 cup or as needed olive oil, and more.
Yes, Breaded Coconut Tenders falls under the Meat & Poultry category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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