I love how this combines coconut with breadcrumbs and is done entirely in the oven - both of which cut down on the fat by a lot (vs. pan frying first before baking, as in some recipes). It was still coconut-y and had a great taste. I had to assume with a cook time of 15-20 minutes though that the recipe is intended for chicken tenders, but is missing directions for slicing the chicken breasts (which normally would take more like 50 minutes). We used tenders and baked them 23 minutes, until they started to have a little bit of browning. Oven fried chicken is always a bit of work, but this was definitely taste worthy.