1 pd skinless chicken tenders;
1 cup gluten free flour;
1 cup panko gluten free breadcrumbs;
1 cup shredded coconut;
Sea salt and freshly cracked black pepper to taste;
Preheat your oven to 400 F.
You will need three bowls; one for the flour, one for the eggs and one for the shredded coconut, salt, pepper, cayenne & garlic powder. Coat each chicken strip in the flour, then dunk in the egg mixture and finally coat in the shredded coconut. When finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 25 mins flipping once, or until chicken has completely cooked through. Enjoy