Cripsy Coconut Chicken Fingers

12 chicken tenders
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice)

Preheat oven to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces, then combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour...then dip in egg...And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. Drizzle a small amount of olive oil on tenders for extra crispiness.

Bake for about 20 minutes or until juices run clear.

From Our Best Bites.

I thought these were ok. Todd thought they were great. And OP ate them...with a lot of ketchup on them. I think I need to double the spices next time to really give them some good flavor.