These baked Coconut Chicken Tenders have a crispy, coconut coating and are served with a tangy, sweet orange dipping sauce. An easy weeknight meal idea that’s ready in 30 minutes or less!
Eliminate the oil and mess of pan-frying with the easy oven-fry method used for these tasty chicken tenders and my Gluten-Free Chicken Cutlets.
If you’ve ever ordered coconut shrimp at a restaurant and loved it, this recipe is for you. Replacing the shrimp with chicken and using an oven-fry technique makes this an easy meal people of all ages will love.
This method allows you to bake a big sheet pan full of crispy Coconut Chicken Tenders all at once, eliminating the oil which makes cleanup a breeze.
With back-to-school time right around the corner, easy, wholesome meal ideas like this are precisely what’s in order!
Table of contents
Ingredients
- Chicken: To make it easy, pick up a package of chicken breast tenders (or chicken tenderloins) at the store. If you can’t find them, you can make your own by cutting boneless, skinless chicken breasts lengthwise into ½- to 1-inch thick strips
- Breading: Large eggs, milk, sweetened flaked coconut, corn flake crumbs, plain panko bread crumbs, paprika, seasoned salt, (like Lawry’s Seasoned Salt), and freshly ground black pepper.
- Optional orange dipping sauce: Orange marmalade, honey, Dijon mustard, and red pepper flakes create a tangy, sweet sauce with a kick! You can easily amp up the heat by adding more red pepper flakes, or eliminate them all together if the kiddos are sensitive to heat.
How to Make Coconut Chicken Tenders
- In a shallow bowl, whisk the egg with the milk.
- In a second shallow bowl, combine the coconut, corn flakes, panko bread crumbs, paprika, seasoned salt, and freshly ground black pepper.
- Dip each tenderloin into the egg/milk mixture, allowing the excess to drip off.
- Then, transfer to the dish with the coconut mixture and toss to coat well on both side. Pat the mixture on to the surface of the chicken with your hands.
- Place the coated chicken strips in a single layer on baking sheet lined with parchment paper. Spray the tops of the chicken lightly with nonstick cooking spray.
- Bake in a preheated 425 degree F oven for 10 minutes. Then, remove the pan from the oven and using tongs, carefully flip the pieces over. Return to the oven and continue cooking for another 8 to 10 minutes or until golden brown and cooked through.
Cooking Tip
If you want to toast the coating more, switch the oven to broil for a minute or two at the end of the baking time. Watch them closely as the coconut can easily burn.
Dipping Sauce for Coconut Chicken Tenders
Combine the ingredients for the orange dipping sauce in a small bowl to serve along with the chicken tenders. If you don’t want to bother, set out some sweet chili sauce for a similar sweet-heat flavor. Or, even just good old bottled Ranch dressing, always a favorite with the kids.
Storage and Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating: For the crispiest result, spread the Coconut Chicken Tenders over a bakig sheet and bake in a preheated 325 degree F oven for about 8 to 10 minutes. Cover the tenders lightly with a sheet of foil if they begin to brown too much. To reheat in an air fryer, preheat it to 350 degrees F and cook them for just 3 to 4 minutes, or until crisped and warmed through.
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Coconut Chicken Tenders
Ingredients
- 2 large eggs
- ½ cup milk
- 1 cup sweetened flaked coconut
- ½ cup corn flake crumbs, (crush in zippered plastic bag)
- ¼ cup plain panko bread crumbs
- 1 teaspoon paprika
- 1 teaspoon seasoned salt, like Lawry's Seasoned Salt
- ¼ teaspoon freshly ground black pepper
- 2 pounds chicken breast tenders, (*see notes below)
Orange Dipping Sauce (Optional)
- ½ cup orange marmalade
- ¼ cup honey
- 2 tablespoons Dijon mustard
- ¼ teaspoon red pepper flakes, or to taste
Instructions
- Heat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a shallow bowl, lightly whisk the egg with the milk. In a second shallow bowl, combine the coconut, corn flakes, panko bread crumbs, paprika, seasoned salt, and freshly ground black pepper.
- Dip each tenderloin into egg/milk mixture then transfer to the dish with the coconut mixture and toss to coat well on both sides, patting the mixture on to the surface of the chicken with your hands. Place the coated chicken tenders in a single layer on the prepared baking sheet (they should not be touching). Spray the tops of the chicken lightly with nonstick cooking spray. Bake for 10 minutes then remove the pan from the oven and using tongs, carefully flip the pieces over. Return to the oven and continue cooking for another 8 to 10 minutes or until golden brown and cooked through. If you want to toast the coating more, switch the oven to BROIL for a minute or two at the end of the baking time. Watch closely as the coconut can easily burn.
- Meanwhile, combine the ingredients for the orange dipping sauce in a small bowl and set aside.
- Remove the chicken tenders from the oven and serve with the orange dipping sauce.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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