Baked Coconut Chicken Tenders (Printable Recipe)
Golden coconut chicken tenders with sweet and tangy dipping sauce. Simple to prep and perfect for family meals.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1/2 cup all-purpose flour
02 -
1 teaspoon garlic powder
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon ground black pepper
05 -
1 large egg
06 -
1 tablespoon milk
07 -
2 1/2 cups sweetened coconut flakes
08 -
1 3/4 pounds chicken tenders, patted dry
09 -
1/4 cup unsalted butter, melted
→ Dipping Sauce
10 -
1/2 cup apricot jam
11 -
2 tablespoons Dijon mustard
# Steps to Follow:
01 -
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
In a shallow bowl, combine flour, garlic powder, salt, and pepper.
03 -
In a second bowl, beat together the egg and milk.
04 -
Place coconut flakes in a third shallow bowl.
05 -
Dredge each chicken tender in flour mixture, then egg mixture, then press into coconut flakes to coat. Place on prepared baking sheet.
06 -
Drizzle melted butter over the coated chicken tenders.
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).
08 -
While chicken bakes, mix apricot jam and Dijon mustard in a small bowl. Chill until ready to serve.
09 -
Serve warm chicken tenders with dipping sauce.
# Extra Tips:
01 -
Pat chicken dry before dredging to ensure coating sticks properly.
02 -
Avoid overcrowding the baking sheet to ensure even cooking.
03 -
Press coconut flakes onto chicken to help them adhere.
04 -
Use a meat thermometer to ensure chicken reaches 165°F without overcooking.
05 -
Tent chicken with foil during baking if coconut starts browning too quickly.