Oven Fried Coconut Chicken

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• 2 pounds chicken tenders (or boneless chicken breast cut into pieces)
  Ingredient note

  Source: 2 pounds chicken tenders (or boneless chicken breast cut into pieces)
• 1/2 cup cornstarch
  Ingredient note

  Source: 1/2 cup cornstarch
• 1/2 teaspoon baking powder
  Ingredient note

  Source: 1/2 teaspoon baking powder
• 1 teaspoon + 1 teaspoon garlic powder
  Ingredient note

  Source: 1 teaspoon garlic powder; Source: 1 teaspoon garlic powder
• 1 teaspoon + 1/2 teaspoon ground paprika (can use cayenne pepper OR chili powder instead)
  Ingredient note

  Source: 1 teaspoon ground paprika (can use cayenne pepper OR chili powder instead); Source: 1/2 teaspoon ground paprika (can use cayenne pepper OR chili powder instead)
• 1/2 teaspoon + 1/2 teaspoon onion powder
  Ingredient note

  Source: 1/2 teaspoon onion powder; Source: 1/2 teaspoon onion powder
• 1/2 teaspoon + 1/2 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt; Source: 1/2 teaspoon salt
• 2 each large eggs
  Ingredient note

  Source: 2 large eggs
• 2/3 cup coconut milk (OR buttermilk)
  Ingredient note

  Source: 2/3 cup coconut milk (OR buttermilk)
• 1 1/2 cups shredded coconut (unsweetened!)
  Ingredient note

  Source: 1 1/2 cups shredded coconut (unsweetened!)
• 1/2 cup breadcrumbs
  Ingredient note

  Source: 1/2 cup breadcrumbs
• 1/3 cup butter
  Ingredient note

  Source: 1/3 cup butter

1. Prep breading: Combine ingredients for the dry coating in a large zip-loc bag. Combine ingredients for the egg coating in a large bowl. Combine ingredients for the coconut crust in a shallow baking dish.
2. Prep: Preheat the oven to 410°Place a baking pan in the oven while it preheats, so the pan can get hot.
3. Bread chicken: Place chicken pieces in the bag with the dry coating. Close the bag and shake it well until all chicken pieces are coated. Remove chicken from bag, shaking off any excess coating, and place in the bowl with the egg mix. Toss well until all chicken pieces are coated. Finally, coat chicken pieces one by one with coconut crust, pressing it onto the chicken so it stays on.
4. Bake: Remove the pan from the oven and the butter on it. Place chicken on the pan - you may have to bake the chicken in two batches depending on the size of your pan and how thick your chicken pieces are. Do not overcrowd the pan or it will get soggy. Bake for 10 minutes, then carefully flip and bake for another 5-10 minutes, or until chicken is cooked through. If you want, put it under the broiler for 2-3 minutes to crisp up further.
5. Rest: Allow the chicken to rest for 2-3 minutes after baking, to help the breading firm up. Then serve immediately.