Crispy Coconut Chicken Tenders with Tangy Dipping Sauce
Crispy coconut chicken tenders baked to golden perfection, served with a sweet and tangy apricot mustard sauce.
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Cooking tools:
- Instant-read thermometer
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Mixing bowl
- Whisk
- Tongs
- Spatula
- Spoon
- Refrigerator
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 large egg
- 1 tablespoon milk
- 2 1/2 cups sweetened coconut flakes
- 1 3/4 pounds chicken tenders, patted dry
- 1/4 cup unsalted butter, melted
- 1/2 cup apricot jam
- 2 tablespoons Dijon mustard
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