Coconut flakes and breadcrumbs turn basic chicken strips into crispy, flavorful fun on a stick in this baked coconut chicken skewers recipe. We use unsweetened dried coconut flakes, but the sweet dessert shredded coconut works as well. Adapted from Genius Kitchen.
Soak skewers in water at least 15 minutes and preheat oven to 400 degrees F.
Line your baking sheet with foil and spray with cooking spray.
Mix coconut flakes and breadcrumbs in a large bowl.
Sprinkle raw chicken tenders with salt.
Coat the seasoned chicken tenders in mayonnaise and then the breadcrumb mix.
Thread chicken onto skewers so stretched out long and thin.
Place chicken skewers on prepared baking sheet and bake 15-20 minutes until a meat thermometer poked in the chicken reads 165 F.
Sprinkle with additional salt if desired.