4-5 tablespoons unsalted butter
12 boneless skinless chicken tenders or 4 chicken breasts, cut into strips
⅔ cup flour
2 teaspoons sea salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon black pepper
2 large eggs
2 tablespoons milk
1 cup Panko breadcrumbs
½ cup shredded sweetened coconut (use crushed Cornflakes instead if you are not a fan of coconut)
1 teaspoon dried basil
1 teaspoon dried parsley
Preheat oven to 400 F.
Place butter on a large rimmed baking tray and melt in the oven for a few minutes.
Remove baking tray once butter is melted.
In a large zip-top freezer bag, combine the flour, salt, garlic powder, onion powder, paprika and pepper.
Add the chicken and shake well to coat, pressing through the bag. Set aside.
In a shallow bowl, add the eggs and beat lightly with the milk; set aside.
In another shallow bowl, combine the coconut, Panko crumbs and dried basil and parsley.
Dip each chicken piece in the egg mixture then coat well into the panko mixture, pressing down to make sure the coating sticks.
Place the chicken onto the baking tray.
Bake for 12 minutes, using tongs to carefully flip chicken.
Bake for another 6-8 minutes (depending on how thick your chicken pieces are).
Finish by broiling for 1-2 minutes, or until chicken turns golden and crispy.
Remove chicken and pat wth paper towels.
Serve immediately with your favorite dipping sauce.