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
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.
Notes
- For extra crispiness, broil for the last 1–2 minutes of baking.
- Unsweetened shredded coconut can be used for a less sweet flavor.
- These tenders can be made ahead and reheated in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 tenders
- Calories: 390
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
