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
Scale
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.
