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Baked Coconut Chicken Tenders

Section: Satisfying Main Dishes for Every Occasion

These baked coconut chicken tenders are crispy on the outside, tender on the inside, and full of sweet-savory flavor. Coated in sweetened coconut flakes and baked with a buttery drizzle, they’re paired with a tangy apricot-Dijon dipping sauce that brings it all together. Easy to make, great for kids and adults, and freezer-friendly for future meals—this dish is a satisfying choice for busy weeknights or casual gatherings.

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Published By Dina
Updated on Mon, 28 Jul 2025 17:43:19 GMT
A plate of baked coconut chicken tenders. Bookmark
A plate of baked coconut chicken tenders. | ioanacooks.com

This recipe is one of my go-to family dinners whenever we want something crispy juicy and just a little bit sweet. These baked coconut chicken tenders come together fast with simple pantry staples and they taste amazing straight from the oven or reheated from frozen.

I first made these on a busy weeknight when I needed something fast and tasty and now they’ve become a regular rotation in our house.

Ingredients

  • All purpose flour: gives the tenders a dry base to help everything else stick
  • Garlic powder: adds depth of flavor without overpowering the coconut
  • Kosher salt: seasons evenly and enhances the natural taste of the chicken
  • Black pepper: adds a mild heat that balances the sweet coconut
  • Large egg: acts as the binding agent for the coconut flakes
  • Milk: helps the egg mixture coat evenly
  • Sweetened coconut flakes: give the tenders their signature golden crunch and hint of sweetness
  • Chicken tenders: smaller and thinner than breasts they cook quickly and stay juicy
  • Unsalted butter: drizzled before baking to help the coconut crisp up
  • Apricot jam: provides the sweet base for the dipping sauce
  • Dijon mustard: balances the sweetness with tang and spice

Step-by-Step Instructions

Prepare the Oven and Baking Sheet:
Preheat your oven to 400 degrees F and line a baking sheet with parchment paper for easy cleanup
Mix the Flour and Seasonings:
In a shallow bowl whisk together flour garlic powder salt and pepper until evenly combined
Beat the Egg and Milk:
In another bowl beat the egg with a splash of milk until smooth and fully mixed
Set Up Coconut Coating:
Place the coconut flakes in a third bowl pressing them down slightly to make dredging easier
Dredge the Chicken:
Coat each chicken tender in the flour mixture then dip into the egg letting the excess drip off before pressing into the coconut flakes so they adhere well
Arrange and Butter:
Place coated tenders on the prepared baking sheet and drizzle the tops with melted butter to help the coconut brown and crisp
Bake and Flip:
Bake for 22 minutes flipping the tenders halfway through for even browning if coconut starts to darken too quickly cover lightly with foil
Make the Dipping Sauce:
While the tenders bake mix apricot jam and Dijon mustard in a small bowl and chill until ready to serve
Serve:
Once cooked through with an internal temperature of 165 degrees F serve the tenders hot with dipping sauce on the side
A plate of baked coconut chicken tenders. Bookmark
A plate of baked coconut chicken tenders. | ioanacooks.com

My favorite part is the coconut coating It reminds me of beachside snacks we had on vacation and it always brings a little sunshine to dinner time.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days For freezing let the tenders cool then place in a single layer on a sheet tray and freeze before transferring to a bag Reheat in a hot oven or air fryer to crisp them back up

Ingredient Substitutions

Use unsweetened coconut if you want to cut back on sugar though the flavor will be less sweet Chicken thighs can be used instead of tenders just slice them into strips Peach jam can substitute for apricot if that is what you have on hand

Serving Suggestions

Pair with sweet potato fries or coconut rice for a tropical style meal Serve with a crisp green salad to keep things light Also delicious as party appetizers or lunchbox additions

Baked coconut chicken tenders with a dipping sauce. Bookmark
Baked coconut chicken tenders with a dipping sauce. | ioanacooks.com

Cultural Context

Coconut crusted meats have roots in island and tropical cuisines and this baked version is a lighter take on traditional deep fried coconut shrimp Using apricot and mustard dipping sauce brings in a European influence balancing fruity and tangy

Frequently Asked Questions About Recipes

→ Can I use unsweetened coconut flakes?

Yes, but the flavor will be less sweet and may brown more quickly, so keep an eye on them while baking.

→ How do I keep the coating from falling off?

Pat the chicken dry and press the coconut firmly into the tenders after dredging in flour and egg.

→ Can these be made ahead of time?

Yes, bake and freeze the tenders. Reheat in the oven or air fryer to maintain crispness.

→ What dipping sauces go well besides apricot mustard?

Sweet chili sauce, honey mustard, or even a spicy sriracha mayo are great alternatives.

→ What’s the best way to reheat leftovers?

Reheat in a 400°F oven or air fryer until hot and crispy—about 10 minutes flipping halfway through.

Baked Coconut Chicken Tenders

Golden coconut chicken tenders with sweet and tangy dipping sauce. Simple to prep and perfect for family meals.

Time Needed to Prep
15 minutes
Cooking Duration
22 minutes
Overall Time
37 minutes
Published By: Dina

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: American

Number of Portions: 6 How Many It Serves (Approximately 18 tenders)

Dietary Preferences: ~

Ingredients You'll Need

→ Main Ingredients

Ingredient 01 1/2 cup all-purpose flour
Ingredient 02 1 teaspoon garlic powder
Ingredient 03 1 teaspoon kosher salt
Ingredient 04 1/2 teaspoon ground black pepper
Ingredient 05 1 large egg
Ingredient 06 1 tablespoon milk
Ingredient 07 2 1/2 cups sweetened coconut flakes
Ingredient 08 1 3/4 pounds chicken tenders, patted dry
Ingredient 09 1/4 cup unsalted butter, melted

→ Dipping Sauce

Ingredient 10 1/2 cup apricot jam
Ingredient 11 2 tablespoons Dijon mustard

Steps to Follow

Step 01

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 02

In a shallow bowl, combine flour, garlic powder, salt, and pepper.

Step 03

In a second bowl, beat together the egg and milk.

Step 04

Place coconut flakes in a third shallow bowl.

Step 05

Dredge each chicken tender in flour mixture, then egg mixture, then press into coconut flakes to coat. Place on prepared baking sheet.

Step 06

Drizzle melted butter over the coated chicken tenders.

Step 07

Bake for 22 minutes, flipping halfway through. Tent with foil if coconut begins to brown too quickly. Chicken is done when internal temperature reaches 165°F (74°C).

Step 08

While chicken bakes, mix apricot jam and Dijon mustard in a small bowl. Chill until ready to serve.

Step 09

Serve warm chicken tenders with dipping sauce.

Extra Tips

  1. Pat chicken dry before dredging to ensure coating sticks properly.
  2. Avoid overcrowding the baking sheet to ensure even cooking.
  3. Press coconut flakes onto chicken to help them adhere.
  4. Use a meat thermometer to ensure chicken reaches 165°F without overcooking.
  5. Tent chicken with foil during baking if coconut starts browning too quickly.

Tools You'll Need

  • Oven
  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Tongs
  • Meat thermometer

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains egg
  • Contains milk
  • Contains wheat (gluten)
  • Contains coconut

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 483
  • Total Fat: 22 grams
  • Carbohydrate Amount: 40 grams
  • Protein Amount: 32 grams