Ingredients
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679528431/jywuhni1y7yg1aqmfveb.webp)
1 ½ lbs chicken breast tenders
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679528421/o1h0hui899vaeu3rv5pd.webp)
1 cup unsweetened shredded coconut
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643545/itemsImages/79e6000d-feba-4419-8fbd-5620836e87f7-502975.webp)
1 cup chopped pecans
![](https://res.cloudinary.com/dd27yihoo/image/upload/w_100/v1679643546/itemsImages/1c22cf1e-2783-402b-8366-ad45cc7e5157-682753.webp)
2 Eggs
Directions
Step 1
Preheat the oven to 350 degrees
Step 2
Grease a 9×13 inch pan
Step 3
If you have large chicken breasts, cut them into smaller strips.
Step 4
Using a food processor, pulse the coconut and pecans together until finely chopped and blended.
Step 5
Mix in the panko bread crumbs, and set aside to a small bowl.
Step 6
In a separate bowl, whisk together the eggs.
Step 7
One at a time, dip each chicken breast in the egg mixture, coat with the pecan mixture, and place into the baking dish.
Step 8
Bake chicken for 20-25 minutes until the chicken is cooked through and the top is nice and crispy.