If you’re looking for a meal that’s both crowd-pleasing and a little bit special, look no further than Coconut-Crusted Chicken Tenders. These delicious homemade tenders come out of the oven golden, crispy, and bursting with tropical flavor, while being much lighter than their deep-fried cousins. With an irresistible blend of juicy chicken, crunchy coconut, and a kick of savory spices, Coconut-Crusted Chicken Tenders belong at the top of your weeknight dinner or party-snack list. Trust me, this is a recipe you’ll want to make again and again!
Ingredients You’ll Need
The beauty of Coconut-Crusted Chicken Tenders is in how a handful of simple ingredients can make something truly crave-worthy. Every item on this list plays a key role, from the coconut that gives an unexpected texture, to the spices that make each bite memorable.
- Chicken tenders (1 ½ pounds): These conveniently pre-cut chicken strips cook quickly and stay wonderfully juicy.
- All-purpose flour (½ cup): A light flour coating helps the egg and crunchy coconut breading stick perfectly.
- Salt (½ teaspoon): Just enough to make the flavors pop and season the chicken inside and out.
- Black pepper (½ teaspoon): Adds a subtle kick that balances out the sweetness of the coconut.
- Large eggs (2): Beaten eggs act as the perfect glue, binding the breading to the chicken.
- Milk (1 tablespoon): Thins out the eggs slightly for better coverage and a crispier crust.
- Shredded unsweetened coconut (1 cup): For that signature golden crunch and tropical vibe.
- Panko breadcrumbs (½ cup): Japanese-style crumbs keep the coating ultra-light and shatteringly crisp.
- Garlic powder (¼ teaspoon): A savoury undertone that keeps these tenders from tasting too sweet.
- Paprika (¼ teaspoon): For a touch of smokiness and rich color.
- Olive oil spray or cooking spray: Just a few spritzes help the coating crisp up beautifully in the oven.
How to Make Coconut-Crusted Chicken Tenders
Step 1: Preheat and Prep Your Pan
Get things started by heating your oven to 425°F. Line a large baking sheet with parchment paper or give it a light mist of nonstick spray. This means zero sticking—and way easier cleanup later on! High heat and a prepared pan are key for achieving that irresistible coconut crunch.
Step 2: Set Up a Dipping Station
Grab three shallow bowls for the breading process. In the first, combine the flour, salt, and pepper. In the second, whisk together the eggs and milk until nicely blended. In the third, stir together the shredded coconut, panko breadcrumbs, garlic powder, and paprika. Having everything lined up assembly-line style makes this step fun and efficient.
Step 3: Dredge and Coat the Chicken
Work with one chicken tender at a time for best results. First, dredge it in the seasoned flour, shaking off any excess. Next, dip it into the egg mixture to moisten all sides. Finally, press it into the coconut-panko mixture, really making sure every inch gets its delicious, crunchy covering. This triple-step process guarantees Coconut-Crusted Chicken Tenders with maximum flavor and texture.
Step 4: Arrange and Spray
As each chicken tender gets its coating, place it on the prepared baking sheet, leaving a little space in between so the air can circulate. Once all the tenders are ready, lightly spray their tops with olive oil spray. This simple trick helps the outside go beautifully golden and crunchy without needing a drop of deep-frying oil.
Step 5: Bake to Golden Perfection
Pop your tray into the hot oven and bake for 20 to 22 minutes, flipping the tenders halfway through so both sides crisp up evenly. The Coconut-Crusted Chicken Tenders are done when they’re deep golden, crunchy, and the chicken inside is cooked through—no pink left in the centers. If you crave extra crunch, give them a quick broil for 1-2 minutes right before serving.
How to Serve Coconut-Crusted Chicken Tenders
Garnishes
A simple finishing touch goes a long way. Try a generous sprinkle of freshly chopped cilantro, parsley, or green onions for a pop of color and freshness. A few lime wedges on the side add a bright, zesty squeeze that pairs perfectly with the coconut and savory chicken.
Side Dishes
These Coconut-Crusted Chicken Tenders are fantastic with a crisp green salad, roasted sweet potato fries, or coconut-infused rice. For a dipping sauce, go for sweet chili, honey mustard, or even a creamy mango yogurt dip—something tangy or sweet is always a hit.
Creative Ways to Present
Make it fun by serving the tenders in a basket lined with parchment, or stand them upright in a mason jar for a playful, party-ready look. For family meals, serve them on a platter piled high with your favorite dips and colorful veggies for a hands-on feast everyone will love.
Make Ahead and Storage
Storing Leftovers
If you happen to have a few Coconut-Crusted Chicken Tenders left (which is rare!), let them cool completely before transferring to an airtight container. Store them in the refrigerator for up to 3 days. The coating stays surprisingly crisp and the chicken stays juicy for next-day snacking or quick lunches.
Freezing
Want to plan ahead? Arrange the fully cooked, cooled tenders on a baking sheet and freeze until solid. Then transfer them to a zip-top freezer bag or container. They’ll keep well for up to 2 months, making weeknight dinners or party snacks a total breeze to pull together.
Reheating
To bring back that signature crunch, reheat Coconut-Crusted Chicken Tenders in a 375°F oven for about 10 minutes, or until hot and crispy. Avoid the microwave if possible, as it can make the coating a little soggy. Air fryers work wonders here, too!
FAQs
Can I use chicken breasts instead of tenders?
Absolutely! Simply cut chicken breasts into strips about 1-inch wide to match the size of traditional tenders. The cooking time remains about the same—just keep an eye out for doneness.
How can I make Coconut-Crusted Chicken Tenders gluten-free?
Swap in your favorite all-purpose gluten-free flour and gluten-free panko breadcrumbs. Double-check your other ingredients, and you’re all set for a gluten-friendly feast.
Is there a substitute for shredded unsweetened coconut?
Shredded unsweetened coconut is key for the crunch and flavor, but if needed, you can use sweetened coconut (it’ll taste a bit sweeter) or try crushed cornflakes for texture, though you’ll lose the tropical twist.
Can I make these Coconut-Crusted Chicken Tenders in the air fryer?
Definitely! Preheat your air fryer to 400°F, arrange the coated tenders in a single layer, and cook for about 12 minutes, flipping halfway through. This method yields incredibly crispy results.
What dipping sauces go best with Coconut-Crusted Chicken Tenders?
There are so many tasty options! Sweet chili sauce, honey mustard, sriracha mayo, or even a mango-lime yogurt dip all pair beautifully with the tropical flavor and crunchy coating of these tenders.
Final Thoughts
If you love a meal that’s fun to make and brings big smiles to the table, give these Coconut-Crusted Chicken Tenders a try. They’re crunchy, flavorful, and just a little bit special—perfect for family dinners, backyard get-togethers, or any night you need something universally loved. Happy cooking!
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Coconut-Crusted Chicken Tenders Recipe
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Coconut-Crusted Chicken Tenders are a delicious and healthier alternative to traditional fried chicken fingers. The crispy coconut-panko coating gives them a tropical twist while baking keeps them light and nutritious. Perfect for a family-friendly meal or as a party appetizer!
Ingredients
Chicken Tenders:
- 1 ½ pounds chicken tenders
Coating:
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 tablespoon milk
- 1 cup shredded unsweetened coconut
- ½ cup panko breadcrumbs
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- olive oil spray or cooking spray
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
- Prepare coating stations: Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs and milk, and one with a mixture of shredded coconut, panko breadcrumbs, garlic powder, and paprika.
- Coat the chicken: Dredge each chicken tender in the flour, then dip into the egg mixture, and finally coat thoroughly with the coconut-panko mixture, pressing lightly to adhere.
- Bake: Place the coated tenders on the prepared baking sheet. Lightly spray the tops with olive oil spray. Bake for 20–22 minutes, flipping halfway through, until golden brown and the chicken is cooked through.
- Serve: Serve warm with your favorite dipping sauce.
Notes
- For extra crispiness, broil the tenders for the last 1–2 minutes.
- These can also be made in an air fryer at 400°F for about 12 minutes, flipping halfway through.
- Try serving with sweet chili sauce or honey mustard.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 tenders
- Calories: 340
- Sugar: 2g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 135mg
