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.

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.

Crispy Baked Coconut Chicken Tenders
Ingredients
Method
- Preheat the oven to 400°F. Mix the coconut, flour, salt, pepper and garlic powder in a bowl.
- Dip each strip in egg, then press into the coconut mixture. Place in a shallow baking pan.
- Drizzle with the melted butter.
- Bake about 25 minutes, turning once, until golden and 165°F inside.
- Stir the preserves and Dijon together until smooth.
Notes
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.

You might also like:


Leave a Reply