Name: Baked Coconut Chicken Tenders Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 pounds chicken tenders; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 large eggs; 1 tablespoon milk; 3/4 cup shredded sweetened coconut; 3/4 cup panko breadcrumbs; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; Nonstick cooking spray or olive oil spray

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When you’re craving something irresistibly crunchy, yet baked instead of fried, these Baked Coconut Chicken Tenders might just become your next obsession. This dish features juicy chicken tenders coated in a crispy fusion of sweet coconut and panko breadcrumbs, baked to golden perfection. The flavors are comforting but crave-worthy, and the fact that these are oven-baked makes the recipe weeknight-friendly and just a bit more nourishing. Whether you’re feeding picky eaters, planning a dinner party appetizer, or simply making a quick dinner, you’ll be amazed at how quickly these Baked Coconut Chicken Tenders disappear!

Baked Coconut Chicken Tenders Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe adds its own bit of magic, from tenderness and juiciness to crunchy coconut flavor. Here’s what you’ll need, and why each one truly matters to these mouthwatering Baked Coconut Chicken Tenders:

Chicken tenders: Lean, juicy, and tender, these are the perfect canvas for all that crispy coating.
All-purpose flour: Helps the egg wash cling to the chicken, ensuring a thick coconut crust that stays put.
Salt: Essential for making every other flavor pop, from the chicken to the coating.
Black pepper: Adds just a little zip and warmth to the flour base.
Eggs: The glue that helps all that coconut and panko stick beautifully to each tender.
Milk: Loosens up the egg wash for perfect, even coating every time.
Shredded sweetened coconut: The star of the show, bringing natural sweetness and tropical crunch you can’t resist.
Panko breadcrumbs: Japanese-style breadcrumbs that toast up gorgeously golden and crunchy in the oven.
Garlic powder: A savory boost, ensuring every bite is bursting with flavor.
Paprika: Adds lovely color and a subtle smoky note to the coating.
Nonstick cooking spray or olive oil spray: This finishing touch crisps everything up without making it greasy.

How to Make Baked Coconut Chicken Tenders

Step 1: Prep the Baking Sheet and Bowls

Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper. Give the parchment a quick spritz of cooking spray to set the stage for maximum crispiness. Next, grab three shallow bowls. In the first, whisk together your flour, salt, and pepper. In the second, beat the eggs with milk until well combined. The third is for your flavor-packed coating: mix the shredded coconut, panko breadcrumbs, garlic powder, and paprika. Having everything laid out assembly-line style makes this recipe a breeze.

Step 2: Dredge the Chicken

Now for the fun part! Working one piece at a time, start by dredging each chicken tender in the seasoned flour, shaking off any extra. Next, dip the floured chicken into the egg mixture so it’s completely coated. Finally, roll the chicken in the coconut breadcrumb mixture, pressing gently to help all the delicious bits stick. Once breaded, place each tender straight on your prepared baking sheet.

Step 3: Bake to Golden Perfection

Once all your chicken tenders are coated and lined up, it’s time for a quick mist of nonstick spray on the tops—this helps everything brown and crisp in the oven without frying. Pop the tray onto the middle rack and bake for 20 to 25 minutes, flipping the tenders over halfway to ensure both sides get that gorgeous, even crunch. You’ll know they’re ready when they turn golden brown and the internal temperature hits 165°F. If you adore extra crunch, finish under the broiler for a minute or two—but keep a close watch.

How to Serve Baked Coconut Chicken Tenders

Garnishes

Bring extra excitement to your platter by showering your tenders with a little chopped fresh cilantro or green onions. A sprinkle of toasted sesame seeds adds nutty appeal, while a lime wedge on the side makes for a zippy, tropical squeeze. Not only do these simple touches look gorgeous, they enhance all those vibrant flavors in each bite of Baked Coconut Chicken Tenders.

Side Dishes

A little creativity with your sides can turn these Baked Coconut Chicken Tenders into a full meal. They pair beautifully with fluffy jasmine rice, a quick mango salsa, or a crisp green salad tossed in a light vinaigrette. For something more comforting, try sweet potato fries or oven-roasted veggies. And don’t forget a bold dipping sauce—sweet chili sauce and honey mustard are both big winners!

Creative Ways to Present

If you’re feeding a crowd or bringing these to a party, serve your Baked Coconut Chicken Tenders in a big basket lined with parchment and small bowls of assorted dips. For a fun twist, use bamboo skewers to turn them into “chicken lollipops”—they look as playful as they taste! Or, slice and serve them atop a fresh salad or inside lettuce cups for a lighter, hand-held version.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store cooled Baked Coconut Chicken Tenders in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 3 days, perfect for easy snacking or quick packed lunches. For best results, keep any dipping sauces separate until ready to serve.

Freezing

Baked Coconut Chicken Tenders freeze surprisingly well! After cooling, arrange them on a baking sheet in a single layer and freeze until solid, about 1 hour. Then, transfer them into a zip-top freezer bag or airtight container for up to 2 months. That way, crispy coconut goodness is always just a few minutes away.

Reheating

To bring back that irresistible crunch, reheat refrigerated or frozen tenders in a 375°F oven or air fryer until heated through—generally 6 to 8 minutes from the fridge, or 15 to 18 minutes from frozen. Avoid microwaving, as it can make the breading soggy. Serve immediately for the perfect satisfying crunch.

FAQs

Can I use chicken breasts instead of tenders?

Absolutely! Just slice boneless, skinless chicken breasts into strips about the size of standard tenders. Follow the same breading and baking instructions—the results will be just as delicious.

What kind of coconut is best for this recipe?

Shredded sweetened coconut adds a lovely touch of sweetness and gets beautifully golden in the oven. If you want a little less sweetness and more pure coconut flavor, unsweetened shredded coconut works wonderfully too.

How do I make these dairy-free?

The recipe easily adapts for a dairy-free diet! Just use a plant-based milk in the egg wash and double-check your breadcrumbs and spray to make sure they’re dairy-free. The rest of the ingredients are naturally dairy-free, especially since these Baked Coconut Chicken Tenders skip the cheese.

Can I make these Baked Coconut Chicken Tenders in an air fryer?

Yes! Arrange them in a single layer (you may need to work in batches) and air fry at 380°F for about 12–14 minutes, flipping halfway, until the coating is golden and the chicken is cooked through. The air fryer gives them an extra boost of crispiness!

What dipping sauces go best with coconut chicken tenders?

You can’t go wrong with sweet chili sauce or honey mustard—the sweetness is the perfect contrast to the savory, crunchy coating. Barbecue sauce, sriracha mayo, or even a citrusy yogurt dip will also delight anyone at your table.

Final Thoughts

I hope you’ll give these Baked Coconut Chicken Tenders a spot in your regular rotation—they’re simple enough for busy weeknights but tasty enough for entertaining. The coconut crunch never fails to impress, and with all the creative possibilities for serving and dipping, they’re sure to become a new favorite. Dive in and let everyone “wow” over your homemade crispy chicken!

Baked Coconut Chicken Tenders Recipe

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4.5 from 18 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Baked Coconut Chicken Tenders are a delicious and healthier alternative to traditional fried chicken tenders. Coated in a crispy coconut and panko breadcrumb mixture, they are baked to golden perfection for a satisfying crunch with every bite.

Ingredients

Scale

Chicken Tenders:

1 1/2 pounds chicken tenders

Breading:

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1 tablespoon milk
3/4 cup shredded sweetened coconut
3/4 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Nonstick cooking spray or olive oil spray

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Instructions

Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly spray the parchment with nonstick spray.
Prepare the breading: In one shallow bowl, mix the flour with salt and pepper. In a second bowl, whisk the eggs and milk together. In a third bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, and paprika.
Coat the chicken tenders: Dredge each chicken tender first in the flour, then dip in the egg mixture, and finally coat with the coconut breadcrumb mixture, pressing gently to help it stick. Place coated tenders on the prepared baking sheet.
Bake: Lightly spray the tops with oil to help them crisp. Bake for 20–25 minutes, flipping halfway through, until the chicken is golden brown and the internal temperature reaches 165°F.
Serve: Serve warm with sweet chili sauce or honey mustard for dipping.