1 c panko bread crumbs
1 c sweetened shredded coconut
1/2 tsp of cayenne pepper
1/2 tsp of paprika
1 tsp of salt
2 TBSP of mustard
2 TBSP of honey
2 lbs boneless skinless chicken breast tenders,
Heat oven to 400 degrees.
In a large bowl or casserole dish whisk honey and mustard. Add chicken and toss until coated, let marinate for at least 30 minutes.
In a bowl with a lid (I use a 6 cup tupperware) mix together half of the dry ingredients. Working in batches of 3 or 4, toss the chicken in the dry mixture and spread out on a baking sheet sprayed with cooking spray. Slowly add remaining dry ingredients in tossing bowl as needed.
Spray tops of tenders with additional cooking spray.
Bake tenders 20-30 minutes until they are a deep golden brown.
Serve with homemade mustard (mix 2 parts mustard for every part honey)
STATS (per 2 chicken tenders)
256 calories, 8g fat, 20g carbs, 25g protein, 10g sugar, 278mg sodium