☕ Grab a coffee and stay awhile. A new free printable every season. Get this season’s freebie

Crispy Baked Coconut Chicken Tenders with Apricot Dipping Sauce

Crispy Baked Coconut Chicken Tenders pin

This post may contain affiliate links. If you buy through them, I may earn a small commission at no extra cost to you.

Kids love these crunchy coconut chicken tenders, and grown-ups do too. Chicken strips get dipped in egg and a seasoned coconut and flour coating, drizzled with butter and baked until golden. Serve with a sweet-and-tangy apricot Dijon dip, or slice them over a salad for an easy summer dinner.

Crispy coconut chicken tenders

Tips

  • Cut even strips so they all finish at the same time.
  • Use a rack on the baking sheet for extra crispness on both sides.
  • Make nuggets by cutting the chicken into bite-size pieces. Start checking at 15 minutes.
  • Try sweetened or unsweetened coconut. Sweetened browns faster, so watch it.
Mandie

Crispy Baked Coconut Chicken Tenders

Chicken tenders in a seasoned coconut coating, baked until golden, with apricot Dijon dip.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients
  

Chicken
  • 1 cup flaked coconut
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 1/2 lb boneless skinless chicken breasts cut into strips
  • 1 egg lightly beaten
  • 1/3 cup butter melted
Apricot dipping sauce
  • 1 cup apricot preserves
  • 2 tbsp Dijon mustard

Method
 

Chicken
  1. Preheat the oven to 400°F. Mix the coconut, flour, salt, pepper and garlic powder in a bowl.
  2. Dip each strip in egg, then press into the coconut mixture. Place in a shallow baking pan.
  3. Drizzle with the melted butter.
  4. Bake about 25 minutes, turning once, until golden and 165°F inside.
Apricot dipping sauce
  1. Stir the preserves and Dijon together until smooth.

Notes

Wash your hands after handling raw chicken.

Want the whole week of dinners planned for you? Get a free 7-day meal plan with a shopping list from Easy Peasy Recipeasy.

Love a good printable? My Free Printables Library has planners, trackers and seasonal goodies, free when you join my email list.

FAQ

Can I make these in the air fryer?

Yes. Air fry at 380°F for 10 to 12 minutes, flipping halfway, until 165°F.

Can I freeze them?

Yes. Freeze baked tenders and reheat in a 400°F oven for 10 minutes.

What else can I dip them in?

Honey mustard, sweet chili sauce or ranch.

Save this recipe for later! Pin it to your favorite Pinterest board.

Crispy Baked Coconut Chicken Tenders

You might also like:

Comments

4 responses to “Crispy Baked Coconut Chicken Tenders with Apricot Dipping Sauce”

  1. Maryann D. Avatar
    Maryann D.

    This looks like a wonderful recipe. I would never have thought to use flaked coconut with chicken, but I am sure it is delicious since I do love anything coconut! The sauce must be fantastic also, this is something I should really try for my family.

  2. Jill A. Collins Avatar
    Jill A. Collins

    I like the idea behind this recipe, but I’m not a big fan of coconut. I think I might substitute some lemon zest and crushed corn flakes for the coconut.

  3. Jo-Ann Brightman Avatar
    Jo-Ann Brightman

    This looks delicious. I think I would use olive oil rather than butter

  4. Melissa Stoneback-Tuttle Avatar
    Melissa Stoneback-Tuttle

    This looks so yummy. I have been trying to find new recipes for chicken so I’ll have to try this. My husband isn’t a coconut fan though so it’ll be a lone meal. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating