Sweet 'n' Salty Coconut Chicken

Sweet 'n' Salty Coconut Chicken
  • Cook Time
  • Prep Time
  • 6Servings


  • 4 cups Honey Nut Chex® cereal, coarsely crushed
  • 2 cups shredded coconut
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 eggs
  • 1 1/2 pounds uncooked chicken breast tenders (not breaded)


Heat oven to 425 degrees F. Generously spray large cookie sheet with cooking spray.

In shallow bowl, mix cereal, coconut, salt and pepper. In another shallow bowl, beat eggs. Coat 1 chicken tender at a time with coconut mixture, then eggs, then again with coconut mixture; place on cookie sheet. Repeat to use up chicken.

Bake about 20 minutes or until chicken is golden on outsides and no longer pink in center.