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Home » Easy Dinners » Baked Coconut Chicken Tenders

Baked Coconut Chicken Tenders

January 13, 2015

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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.

5 coconut chicken tenders on a white plate

Baked Coconut Chicken Tenders Recipe

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
Servings: 4 servings
Calories: 242kcal
Author: Amanda Finks
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5 from 3 votes

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
Cuisine American
Keyword baked chicken tenders, baked coconut chicken tenders, coconut chicken tenders
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Check out all of my great chicken recipes.

2 image collage with text showing baked coconut chicken tenders
« Italian Chicken Noodle Soup
Mexican Breakfast Cups »

Comments

  1. Marisa @ Uproot from Oregon says

    January 14, 2015 at 8:49 AM

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

    Reply
    • Terry says

      January 22, 2018 at 9:10 PM

      5 stars
      I too only had unsweetened adn just added a little sugar.

      Reply
  2. Elizabeth @ Enjoy Every Bite says

    January 14, 2015 at 11:21 AM

    I haven’t had these in years!! I’ll have to add these to next week’s menu 🙂

    Reply
  3. Jessica @ Nutritioulicious says

    January 14, 2015 at 12:44 PM

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

    Reply
  4. Francesca says

    January 14, 2015 at 12:48 PM

    These look great! Never thought about added coconut for some extra toasty crunch.

    Reply
  5. [email protected] athletic avocado says

    January 14, 2015 at 1:33 PM

    These look amazing! I love that you added coconut! yum!

    Reply
  6. Kelli @ Hungry Hobby says

    January 15, 2015 at 12:16 AM

    loosk delish! Can’t wait to try it!

    Reply
  7. Bec says

    January 26, 2015 at 2:43 PM

    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?

    Reply
  8. Bridgit McCarthy says

    August 9, 2016 at 9:00 AM

    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!!!

    Reply
  9. Kat says

    October 4, 2016 at 5:46 PM

    If you freeze them, you don’t have to worry about soggy breading.

    Reply
  10. Cindy Siano says

    September 17, 2017 at 3:20 AM

    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.

    Reply
  11. Sadie Malmberg says

    April 2, 2018 at 8:21 PM

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

    Reply
  12. John Werner says

    May 6, 2020 at 11:55 AM

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

    Reply
  13. Maureen says

    August 11, 2020 at 9:56 PM

    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?

    Reply

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Hi, I’m Amanda Finks –

Amanda Finks, RDN Profile Picture for The Wholesome DishI’m a Registered Dietitian Nutritionist living in the St. Louis, MO area. 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!  See More.

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