This is a revised version of a recipe from Sunny Anderson. The chicken tenders are baked-not fried and I used reduced sodium seasonings.

Serving Size- 2 tenders

Ingredients

• 8 boneless, skinless chicken tenders
• 1 tablespoon salt free curry powder
• 1/2 cup all-purpose flour
• 1 1/2 cup buttermilk
• 1/2 teaspoon cayenne pepper
• 1/2 cup sweetened coconut flakes
• 1 cup panko breadcrumbs

Procedure

On a plate, pour the flour. In a bowl, pour the buttermilk. On another plate, combine panko, coconut, and curry powder.
Toss the chicken with flour, dip in buttermilk, and bread with the panko mixture- like you’re going to fry chicken (but you’re not- ha ha ha). Arrange chicken on cookie sheet lined with parchment paper. Bake at 425 degrees for approximately 20 minutes.