• Serves 4
  • 20 minutes
  • Difficulty Easy
  • 6 Ingredients


Easy & popular dinner in our house, you can pop them in wraps or serve them with salad, chips or even steamed vegetables. Great if you’re trying to limit fats in the diet!

Ingredients (serves 4)

  • 800g chicken tenderloins
  • 2 cups Panko bread crumbs
  • 1/2 cup Dessicated coconut
  • Small bunch Parsley
  • 1 cup plain flour
  • 1 egg


  1. Mix bread crumbs with coconut and parsley and season with salt & pepper
  2. Prepare your tenderloins by coating first in flour, then egg wash, then crumb mixture. Press into crumbs firmly to ensure a nice thick crust (This ensures chicken stays moist)
  3. Pop onto an oven tray prepared with cooking spray & bake for 20-30 minutes at a moderate heat (180' fan forced) or until golden brown on both sides, you may have to turn pieces over once.


you can have almost any sauce with these, great on nights we cant agree! Some have sweet chilli wraps, others Caesar & the littlest just dips them in tomato sauce!

  • Panko bread crumbs make such a big difference to the end product when cooking schnitzels


  • Sounds so eaay


  • Looks wonderful – thanks for sharing.


  • These look very yummy. What a great meal for the coming summer months.


  • What’s panko bread crumbs?


  • I Love the use of coconut !


  • I would make these minus the coconut.


  • This sounds delish. We love crumbed tenders thrown in rice or a salad or in wraps. So many options.


  • Love them inside wholemeal wraps.


  • Love crumbed chicken and this gives it a new twist


  • WHat a delicious sounding crumb! Will have to give it a try. Aioli sounds like the winning dip to me


  • Simple but totally delicious,.


  • This chicken and coconut dish is now a favourite chicken dish.


  • Ooh yummy lovely looking dish I would live to try this thanks!!


  • Crumb chicken is always a hit in this house but I am loving the coconut and parsley twist to your recipe. It will definitely be on the menu this week to try!


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