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5 from 3 votes

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 Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Dinner, Entree, Main Course
Cuisine: American
Keyword: baked chicken tenders, baked coconut chicken tenders, coconut chicken tenders
Servings: 4 servings
Calories: 242kcal
Author: Amanda Finks


  • 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


  • 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.



Serving: 2tenders | Calories: 242kcal | Carbohydrates: 16.7g | Protein: 28.8g | Fat: 6.7g | Saturated Fat: 4.4g | Fiber: 2.4g