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
Scale
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
