Coconut Crusted Chicken Tenders
Tender chicken strips coated in a lightly sweet, coconut-crusted crust, baked to golden perfection. This recipe delivers a crunchy exterior, juicy interior, and a hint of tropical flair with every bite. Perfect for weeknights, meal prep, or a cozy weekend dinner, served with your favorite dipping sauces and a fresh side.
Ingredients
- 1 lb chicken tenders
- 1 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1 pound all-purpose flour
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons neutral oil
- Optional parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Set up a breading station: in one shallow dish, place the flour seasoned with garlic powder, paprika, salt, and pepper. In a second dish, whisk the eggs. In a third dish, combine the shredded coconut with the panko breadcrumbs.
- Pat the chicken tenders dry with paper towels. This helps the crust adhere and ensures they're not watery.
- Dredge each chicken tender in the seasoned flour, tapping off any excess. Dip into the beaten eggs, letting excess drip back into the bowl. Finally, press into the coconut-panko mixture, coating all sides evenly. For extra crunch, press the coating gently to help it adhere.
- Place the coated tenders on the prepared baking sheet, leaving space between each piece. If you like a lighter crust, you can drizzle a small amount of oil over the tops or spray them with a neutral oil spray.
- Bake for 12–15 minutes, then flip and bake for an additional 4–6 minutes, or until the coating is golden brown and the chicken reaches 165°F (74°C) internally.
- Remove from the oven and let rest for 3–5 minutes before serving. Garnish with chopped parsley if desired.
- Serve with dipping sauces like sweet chili, honey mustard, or a tropical mango salsa for extra zing.