If you’re craving a dish that combines the perfect crunch with a tropical twist, look no further than this Baked Coconut Chicken Tenders Recipe. Imagine tender chicken strips enveloped in a crispy golden coating made from shredded coconut and panko breadcrumbs, baked to perfection for a healthier yet indulgent bite. This recipe is easy to make, full of flavor, and strikes a wonderful balance between savory and slightly sweet, making it a guaranteed crowd-pleaser for family dinners or casual get-togethers. Once you try it, these chicken tenders will become one of your go-to meals for effortless, delicious comfort food.
Ingredients You’ll Need
All the ingredients for this Baked Coconut Chicken Tenders Recipe are straightforward but essential. Each plays a crucial role in creating the scrumptious texture, vibrant flavor, and golden appearance that make this dish so irresistible.
- 1 ½ pounds chicken tenders: The star of the dish, these provide tender, juicy bites perfect for coating.
- ½ cup all-purpose flour: Helps the egg mixture stick by giving the chicken a light dry base.
- 1 teaspoon salt: Perfectly seasons the flour to enhance flavor.
- ½ teaspoon black pepper: Adds a subtle kick without overpowering the coconut’s sweetness.
- 2 large eggs: Bind the coating to the chicken while keeping the interior moist.
- 1 tablespoon water: Thins the eggs to create that perfect dipping consistency.
- 1 cup shredded unsweetened coconut: Brings that wonderfully crisp texture and tropical flair.
- 1 cup panko breadcrumbs: Boosts crunch and lightness for a perfectly crispy crust.
- ½ teaspoon garlic powder: Adds savory depth to balance the coconut’s subtle sweetness.
- ½ teaspoon paprika: Imparts a smoky color and gentle warmth.
- Cooking spray or olive oil spray: Ensures the tenders bake up crispy without extra oil.
How to Make Baked Coconut Chicken Tenders Recipe
Step 1: Prepare Your Oven and Workstation
First things first, preheat your oven to 400°F (200°C). Next, line a baking sheet with parchment paper and place a wire rack on top—this setup is key as it lets the air circulate around the tenders, helping them get perfectly crispy all over. Lightly coat the rack with cooking spray to prevent sticking.
Step 2: Set Up Your Coating Stations
In three separate shallow bowls, prepare your coating ingredients. Start with the flour mixed with salt and black pepper in the first bowl for seasoning and grip. In the second bowl, whisk together the eggs and water—this mixture acts as a glue. Finally, combine the shredded coconut, panko breadcrumbs, garlic powder, and paprika in the third bowl. This flavorful mixture is what makes these tenders truly stand out!
Step 3: Coat the Chicken
Take each chicken tender and dredge it first in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, allowing any extra to drip off. Finally, press the tender gently into the coconut-panko blend, ensuring it’s evenly coated. Place each coated tender on the wire rack. For that extra golden finish, lightly spray the tops with cooking spray before baking.
Step 4: Bake to Crispy Perfection
Pop the chicken tenders into your preheated oven and bake for 20 to 25 minutes, flipping halfway through to make sure both sides get beautifully golden and crisp. You’ll know they’re done when the coating is a gorgeous golden brown and the chicken is cooked through and juicy inside.
How to Serve Baked Coconut Chicken Tenders Recipe
Garnishes
Fresh garnishes can elevate these tenders even more. A sprinkle of chopped fresh cilantro or green onions adds a pop of color and herbaceous brightness that contrasts beautifully with the crunchy crust and subtle sweetness of the coconut.
Side Dishes
These chicken tenders pair wonderfully with light, fresh sides to balance their richness. Think crisp coleslaw, a tangy cucumber salad, or even some buttery mashed sweet potatoes. For a tropical vibe, grilled pineapple slices or mango salsa are also amazing companions.
Creative Ways to Present
Want to impress at your next gathering? Arrange the tenders on a platter with small bowls of dipping sauces like sweet chili, honey mustard, or creamy pineapple dip. You could also serve them as sliders with mini buns and a drizzle of spicy mayo for a fun twist everyone will love.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keeping them on a paper towel-lined plate helps absorb any excess moisture and keeps the coating crispier.
Freezing
This Baked Coconut Chicken Tenders Recipe is freezer-friendly too. Simply freeze the cooked tenders in a single layer on a baking sheet until firm, then transfer them to a freezer bag. They’ll maintain their best quality for up to 2 months—perfect for quick meals on busy days.
Reheating
To reheat and restore crispiness, bake the tenders in a 375°F oven for about 10 minutes or until warmed through. Avoid microwaving as it can make the coating soggy.
FAQs
Can I use fresh coconut instead of shredded unsweetened coconut?
Fresh coconut has higher moisture content, which can prevent the coating from crisping up properly. Shredded unsweetened coconut is ideal for that perfect crunchy texture.
Is this recipe suitable for gluten-free diets?
The recipe calls for all-purpose flour and panko breadcrumbs, which contain gluten. However, you can substitute with gluten-free flour and gluten-free panko alternatives to suit gluten-free diets.
How can I make the coating extra crispy?
For an even crunchier coating, toast the coconut and panko mixture in the oven for 3 to 5 minutes before coating the chicken. This brings out a nutty flavor and adds crispness.
What dipping sauces go best with Baked Coconut Chicken Tenders Recipe?
Sweet chili sauce, honey mustard, and creamy pineapple dip all complement the tropical flavors and crispy texture of these tenders beautifully.
Can I use chicken breasts instead of tenders?
Yes, but be sure to cut the chicken breast into strips of similar size to ensure even cooking. Tend to cook slightly longer than tenders, so keep an eye on them to avoid drying out.
Final Thoughts
This Baked Coconut Chicken Tenders Recipe is a delightful blend of crunch, flavor, and juicy tenderness that never fails to impress. Whether you’re feeding the family or entertaining friends, it offers a fresh twist on classic chicken tenders that’s both fun and satisfying. Give it a try and watch how quickly it disappears from the plate—trust me, you’re going to love it!
Print
Baked Coconut Chicken Tenders Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Coconut Chicken Tenders recipe offers a deliciously crispy yet healthy alternative to fried chicken. Coated in a flavorful mix of shredded coconut and panko breadcrumbs, seasoned with garlic powder and paprika, these tenders are baked to golden perfection. Perfect as a main course for a family dinner or a kid-friendly meal, they pair wonderfully with sweet chili sauce, honey mustard, or creamy pineapple dip.
Ingredients
Chicken Coating
- 1 ½ pounds chicken tenders
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Egg Wash
- 2 large eggs
- 1 tablespoon water
Coconut-Panko Mixture
- 1 cup shredded unsweetened coconut
- 1 cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Other
- Cooking spray or olive oil spray
Instructions
- Preheat the Oven. Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper and placing a wire rack on top. Lightly coat the wire rack with cooking spray to prevent sticking.
- Prepare the Flour Mixture. In a shallow bowl, mix together the all-purpose flour, salt, and black pepper to season the coating.
- Make the Egg Wash. In a separate bowl, whisk the two large eggs with 1 tablespoon of water until fully combined to create the egg wash.
- Combine the Coconut-Panko Coating. In a third bowl, mix the shredded unsweetened coconut, panko breadcrumbs, garlic powder, and paprika to form the flavorful coating mixture.
- Coat the Chicken Tenders. Dredge each chicken tender first in the seasoned flour mixture, shaking off any excess. Then dip it into the egg wash, ensuring full coverage. Finally, coat each tender thoroughly with the coconut-panko mixture, pressing gently so the coating adheres well.
- Arrange and Spray. Place the coated chicken tenders onto the prepared wire rack on the baking sheet. Lightly spray the tops of the tenders with cooking spray to enhance browning and crispiness.
- Bake the Tenders. Bake in the preheated oven for 20–25 minutes, flipping the tenders halfway through cooking. Bake until the coating is golden brown and the chicken is fully cooked through with an internal temperature of 165°F (74°C).
- Serve. Remove from the oven and serve hot with your choice of dipping sauces such as sweet chili sauce, honey mustard, or creamy pineapple dip for a delicious meal.
Notes
- For extra crispiness, toast the shredded coconut and panko breadcrumb mixture in the oven for 3–5 minutes before coating the chicken.
- These chicken tenders pair well with sweet chili sauce, honey mustard, or a creamy pineapple dip to complement the flavors.
