Baked Coconut Chicken Tenders

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Baked coconut chicken tenders get tons of crunch from panko breadcrumbs, and tons of flavor from sweetened shredded coconut.

5 Baked Coconut Chicken Tenders on a white plate

This crunchy, flavorful chicken goes perfectly on a fruity tropical salad.  However, it’s fantastic served with anything.

2 image collage with text showing Baked Coconut Chicken Tenders

Making crispy baked chicken is a great alternative to making fried chicken.  It’s crunchy and flavorful like fried chicken, but it has a lot less fat.  However, this type of chicken only stays crispy for about 20 minutes.  Once it gets properly stored in the refrigerator, the coating softens.  The flavor is still great.  It’s just not crispy.  That’s something to keep in mind when determining how much of this chicken you want to make.

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5 coconut chicken tenders on a white plate

Baked Coconut Chicken Tenders Recipe

5 from 3 votes
Baked coconut chicken tenders get tons of crunch from panko breadcrumbs, and tons of flavor from sweetened shredded coconut.
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes

Video

Servings 4 servings
Calories 242 kcal

Ingredients
 

  • 2 large eggs
  • 2 tsp. garlic powder
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 3/4 cup panko bread crumbs
  • 3/4 cup shredded sweetened coconut
  • 1 pound chicken tenders about 8 tenders
  • cooking spray

Instructions

  • Preheat oven to 400 degrees F. Spray a large baking sheet with cooking spray.
  • In a wide shallow dish, add the eggs, garlic powder, salt, and pepper. Whisk until well combined. In a second wide shallow dish, add the panko breadcrumbs and shredded coconut. Stir to combine.
  • Dip the chicken tenders in the egg mixture, coating both sides. Lift the chicken out of the egg and allow the excess to drip off. Place the egg coated chicken into the coconut mixture. Press the coconut mixture into the chicken ensuring that all sides are completely coated. Place the coconut coated chicken on the prepared baking sheet. Discard the excess egg and coconut mixture. Spray the tops of the chicken tenders with cooking spray.
  • Bake on the middle oven rack for 12-14 minutes, until the chicken is cooked through and the coating is crisp and golden brown.

Nutrition

Serving: 2tenders | Calories: 242kcal | Carbohydrates: 16.7g | Protein: 28.8g | Fat: 6.7g | Saturated Fat: 4.4g | Fiber: 2.4g
Course Dinner, Entree, Main Course
Keyword baked chicken tenders, baked coconut chicken tenders, coconut chicken tenders
Cuisine American
Author Amanda Finks

Check out all of my great chicken recipes.

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Comments

  1. This was delicious! Have lots of leftovers and wondering if I can freeze some. If so, how would I heat them again without drying them out?

  2. Hi…hope all is well
    Do you think they will be crispier if I bake them on a rack over the baking pan
    Thanks

  3. 5 stars
    I substituted ground almonds for the Panko breadcrumbs and served it over riced cauliflower. My kids loved it. Great keto recipe.

  4. 5 stars
    It helps to pat dry the chicken pieces before dipping them into the egg mixture. This recipe also works well with firm fish.

  5. Hello…..I made these tenders but, had no flaked coconut on hand. Feeling too lazy to go to the store, I used coconut milk in place of of of the eggs. They were delicious, maybe not as crunchy as they would have been with the flakes but ALL the coconut flavor was there. I served with ginger peanut slaw and Thai sweet potato soup…aw yeah!!!

  6. do you know if theses would freeze well? could you make them all the way up until baking them, put them in the freezer (raw), and then take out and bake when ready to eat?

  7. These look fabulous! I make panko-crusted chicken often, but like the idea of adding coconut. Pinning now!

  8. These look delicious! I love the idea of breading the chicken in coconut. I only have unsweetened – do you think that would work?

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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