Coconut Chicken Tenders

Oh the flavor! Coconut chicken tenders are always a hit at our house.

Adding coconut to the breading helps jazz up the chicken and it is simple to cook with.

How I made it:

1. Season the chicken tenders with seasoning salt, garlic powder and pepper.
2. Mix together egg and condensed milk in a small bowl until well incorporated.
3. In another small bowl, mix Panko crumbs with sweetened flaked coconut.  
4. Fully coat the chicken tender in the wet mixture followed by the dry mixture.
5. Place chicken on a foil lined cookie sheet (be sure to grease the foil so the chicken does not stick).
6. Bake at 350° for approximately 30 minutes or until chicken is fully cooked.

Personally I am not a coleslaw fan or cabbage of any sort. Chris likes coleslaw though so I did some online research, read a handful reviews and decided to make Paula Deen's, The Lady's Coleslaw .
It has 107 reviews and 5 stars which is awesome and the reviews that I read sealed the deal for me.

I made the recipe exactly the way she has it and it looked good.  I was excited for Chris to taste it since it had such great reviews. 
He tasted it and that was about it; he did not like it. I did not try myself since I do not like coleslaw already, I'll take his word for it though and not make that recipe again. 

Oh well, I knew there was going to come a day where I made something that he did not like and today was that day. 
In addition to the coconut chicken tenders and coleslaw,  I also cooked sweet potatoes fries along with cheesy cauliflower so he didn't go hungry.