These Crispy Baked Coconut Chicken Tenders are something I keep making. I love them, especially when I want something crunchy and tasty that’s not too hard to make.
They’re great for a quick dinner, a fun snack for a party, or even to add to a salad.
These tenders are special because of the crispy, sweet coconut on the outside and the juicy chicken inside. Baking them makes them light and healthy!
Recipe Overview
These chicken tenders are all about the crunch and yummy taste. Imagine crispy, golden-brown outside, a little sweet from the coconut, and perfectly cooked, soft chicken inside.
They’re a healthier choice than fried chicken, but still a comforting food.
I like to serve these with a simple sauce like honey mustard or sweet chili sauce. Even a squeeze of lime is good!
They’re also great by themselves, in wraps, or on top of a salad for extra protein and crunch.
You can easily change the sweetness or spice to fit your family’s liking.
Ingredients for Crispy Baked Coconut Chicken Tenders
- 1 ½ pounds of boneless, skinless chicken breasts. Cut them into 1-inch wide strips.
- 1 cup of all-purpose flour.
- 2 large eggs, beaten up.
- 2 cups of shredded sweetened coconut.
- 1 cup of panko bread crumbs. (These make it extra crispy!)
- 1 teaspoon of salt.
- ½ teaspoon of black pepper.
- ½ teaspoon of garlic powder.
- ½ teaspoon of paprika.
- Cooking spray.
A quick tip about the coconut: I like to use sweetened shredded coconut because it’s a little sweet. But, you can use unsweetened if you want.
Panko adds extra crunch. If you can’t find it, regular breadcrumbs will also work.
You can find these chicken pieces at most stores. If you can’t, just get regular chicken breasts and cut them yourself!
Step-by-Step Instructions
- Turn your oven on to 400°F (200°C). Put parchment paper on a baking sheet and spray it lightly with cooking spray. This stops the tenders from sticking and makes cleaning up easy.
- Get your dipping stations ready! You need three shallow bowls. Put the flour in the first one. In the second, mix the eggs with a little water. In the third, mix the shredded coconut, panko bread crumbs, salt, pepper, garlic powder, and paprika. Mix it all up well.
- Now, let’s coat the chicken! Take a chicken tender and roll it in the flour. Make sure it’s all covered. Shake off any extra flour.
- Next, dip the floured chicken in the egg. Let any extra egg drip off.
- Then, put the chicken in the coconut and panko mix. Press gently so the coating sticks. Make sure the chicken is totally covered.
- Put the coated chicken on the baking sheet. Do the same with the rest of the chicken, leaving a little space between each piece.
- Spray the tenders lightly with cooking spray. This helps them get extra crispy and golden.
- Bake for 20-25 minutes. They’re ready when the chicken is cooked and the coating is golden brown and crispy. You can use a meat thermometer to check. It should be 165°F (74°C) inside. Or, cut into one of the tenders. If the juices are clear, it’s done.
- Let the tenders cool down a bit before serving.
Variations & Tips
- Make it spicy: Add a little cayenne pepper or hot sauce to the coconut mix for a kick.
- Make ahead: You can coat the chicken and keep it in the fridge for a few hours before baking. Make sure to allow chicken to sit out before baking to bring to room temperature.
- Storage: Leftover chicken tenders can be kept in a sealed container in the fridge for up to 3 days.
- Reheating: To reheat, use the oven or an air fryer to keep them crispy. Heat the oven to 350°F (175°C) and bake for 10-15 minutes. If using an air fryer, cook at 350°F (175°C) for about 5-7 minutes.
- Serving: Try different sauces! Honey mustard, sweet chili sauce, ranch, or lime juice are all yummy.
Key Details for Crispy Baked Coconut Chicken Tenders
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 35-40 minutes
- Servings: 4-6
- Equipment you’ll need: Baking sheet, parchment paper, three shallow dishes
FAQ
Can I use unsweetened coconut?
Yes! If you don’t want it too sweet, unsweetened coconut is fine. You might want to add a little sugar to the breadcrumb mix.
Can I make these gluten-free?
Yes! Use a gluten-free flour instead of regular flour, like almond flour. Make sure your panko bread crumbs are gluten-free too.
Can I air fry these instead of baking?
Yes! Turn your air fryer on to 400°F (200°C). Cook the chicken tenders for about 10-12 minutes, flipping them halfway, until they’re golden brown and cooked.
How do I know when the chicken is cooked?
The best way is to use a meat thermometer. The chicken should be 165°F (74°C) inside. Or, cut into a tender. The juices should be clear, and the meat shouldn’t be pink.
My coating is falling off. What am I doing wrong?
Make sure you’re pressing the chicken into the coconut and panko mix so it sticks. Also, shake off any extra flour and egg before coating.
Can I use chicken thighs instead of breasts?
Yes, but you’ll need to cook them a bit longer. Chicken thighs take more time to cook than breasts. Use a meat thermometer to make sure they’re 165°F (74°C).
Crispy Baked Coconut Chicken Tenders
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch wide strips
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups shredded sweetened coconut
- 1 cup panko bread crumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Cooking spray
Instructions
- Turn your oven on to 400°F (200°C). Put parchment paper on a baking sheet and spray it lightly with cooking spray.
- Get three shallow bowls ready. Put flour in the first, beaten eggs in the second, and coconut, panko, salt, pepper, garlic powder, and paprika in the third bowl and mix.
- Roll chicken in flour, dip in egg, then coat with coconut mixture, pressing gently to stick.
- Place coated chicken on the baking sheet, leaving space between pieces.
- Spray tenders lightly with cooking spray.
- Bake for 20-25 minutes until chicken is cooked and coating is golden brown and crispy. Chicken should reach 165°F (74°C) internally.
- Let tenders cool slightly before serving.