This was so yummy. I made it for freezer meals, and I wish I would have made twice as much because it is that good. It tastes a lot like coconut shrimp, but chicken instead. Delicious. It was sweet. I baked it, and it turned out perfectly, so no need for the extra frying oil. The baking time depends a lot on the thickness of your chicken tenders, so start with twenty minutes, and then check to see if fully cooked, if not, add a little time.
Serve with something delicious. I use an apricot sauce, but you can do a mango chutney, or a sweet and sour. Yummy! Enjoy.
Mix up your coating mixture of constarch and spices.
Get your eggs and whip them up.
Dredge your chicken in cornstarch mixture.
Dip in frothy eggs.
Press coconut onto chicken, coating both sides well.
Freeze or bake or fry