1 pound chicken tenders
1 cup gluten free flour blend
1 teaspoon salt
1/2 teaspoon pepper
1 cup coconut flakes
3 teaspoons canola oil
1 jar gluten free mango chutney
Preheat oven to 350.
In a shallow bowl, combine flour blend with salt and pepper. In another shallow bowl add coconut flakes. Beat eggs in a third shallow bowl.
In a large skillet, heat oil over medium heat.
Dredge chicken tenders in the flour, then egg, then coconut. Add to hot pan and brown slightly on both sides. Once browned, remove chicken from pan and place in a greased casserole. Bake at 350 for 15 minutes or until chicken is cooked through.
Serve with Mango Chutney.