Healthy, Tasty Recipe: Baked Beer Batter Coconut Chicken Tenderloins

I have always wondered why restaurants only offer beer batter coconut breading for fish and not chicken. Also, the fish is always deep fried, never baked.  So I decided to try making a meal at home the way I preferred, that is, not only using this splendid mixture on chicken instead of fish but also baking the chicken tenderloins as opposed to frying them. My family loved my new recipe!

So, when we had some friends come over this past, soggy Fourth of July, I thought I would try this recipe for our dinner prior to watching the fireworks over Geist Lake (with umbrellas in hand.)  Although the weather wasn’t such a hit that night, I can’t say the same for this recipe. Everyone was very complimentary of these tenderloins. So I would like to share this recipe with you.

INGREDIENTS:

1 pound of chicken tenderloins

3 to 4 tablespoons Bisquick Baking Mix

1 cup Bisquick Baking Mix

½ cup beer

1 egg

½ teaspoon salt

Flaked Coconut (approx. 1/3 bag depending on your preference)

Wax paper

Tin Foil

1. Preheat oven to 350 degrees. Prepare 2 foil-lined cookie sheets and spray with cooking spray.

2. Rinse chicken tenderloins and pat dry with paper towels. Place 3 to 4 tablespoons of Bisquick Baking Mix onto wax paper; lightly coat chicken with baking mix.

3. Mix 1 cup baking mix, beer, egg and salt until smooth.

4. Place coconut onto another separate piece of wax paper. Dip chicken into batter, letting excess drip into bowl. Roll into coconut.

5. Place on cookie sheet and bake for about 30-45 minutes depending on size of tenderloins.

If you like this recipe, then perhaps next time you could try making it with some type of mild flavored fish like tilapia fillets!