Coconut Breaded Chicken w/ Recipe

I have been having cravings for coconut lately. I find myself eating it alone, making coconut candy (here) and eating it with Garri (dried cassava). Well, I decided to take it a step further, so I made coconut breaded chicken. I don't do a lot of breaded chicken, which means the Italian bread crumbs I bought the last is still sitting in my cabinet unused. So, I seized this opportunity to make use of it again, and the cornflakes gave the chicken the right amount of crunchiness.

Ingredients
6 chicken tenderloins
1/2 cup grated/shredded coconut
1/4 cup Italian bread crumbs
3 tbsp crushed cornflake crumbs
1 tsp paprika
1 egg
1/4 tsp salt
1 tsp olive oil

Directions
1. Prep by grating coconut with a grater; use smaller side of grater to get finely thin flakes. Crush cornflakes

2. Very lightly season chicken with salt on both sides
3. Preheat oven to 375 degrees F
4. Combine coconut flakes, bread crumbs, cornflake crumbs, paprika and 1/4 tsp salt in a bowl , mix. Whisk egg in another bowl
5. Oil the baking dish with 1 tsp of olive oil, using a pastry brush to coat dish evenly
6. Dip the chicken in the egg, then in the coconut crumb mixture and place in the greased baking dish
7. Bake for 30 minutes turning halfway, or until chicken is cooked through.