Introduction
Does anyone else have a specific smell that instantly transports them to a simpler time? For me, the scent of toasting coconut usually reminds me of sticky summer vacations, but lately, it has become the official soundtrack or rather, scent-track of our Tuesday nights. When I was growing up, my Grandmother’s kitchen in Texas was strictly a BBQ and biscuit zone. But as I’ve grown into my own apron, cooking for my wife Emily and our two kids, Adams (12) and Jana (9), I’ve realized that cooking isn’t just about food; it’s about making people happy. And nothing quite hits that happiness button like these Baked Coconut Crusted Chicken Tenders.
There is a misconception that to get truly crispy chicken tenders, you have to stand over a pot of boiling oil, dodging splatters like a culinary ninja. I am here to tell you that is simply not true. With the right technique, you can achieve golden, crunchy perfection right in your oven. I remember the first time I made these; Adams was skeptical about the coconut. “Is this dessert chicken?” he asked, eyebrow raised. One bite later, he was asking for seconds. This recipe strikes that beautiful balance between savory and slightly sweet, with a crunch that rivals any deep-fried restaurant version. Whether you are looking for a quick weeknight dinner or a fun finger food for game day, this coconut crusted chicken is about to become a regular in your rotation.
Why You’ll Love This Baked Coconut Crusted Chicken Tenders
When I develop recipes for MisterRecipes, I’m always looking for that intersection of “easy enough for a tired Tuesday” and “impressive enough for Saturday night guests.” This recipe sits comfortably right in the sweet spot. Here is why this dish is a total winner:
- Healthier than Deep-Fried: We all love the crunch of fried food, but we don’t love the heavy feeling afterward. By using the convection oven method (or even a high-heat bake), we achieve healthy chicken tenders that are light, crisp, and free from excess grease. If you are a fan of lighter poultry dishes, you might also enjoy my Grilled Lemon Herb Chicken for a similar healthy vibe.
- Insane Texture Contrast: The combination of panko breadcrumbs and shredded coconut creates a double-layer crunch. The panko provides that shattering crispness, while the coconut toasts up to add a chewy, nutty texture that is completely addictive.
- Kid-Approved: Getting kids to eat protein can sometimes be a chore, but the natural sweetness of the coconut makes these chicken strips incredibly palatable for younger eaters. Jana calls them “vacation chicken.”
- Versatile for Diets: With a few simple tweaks, this can easily become gluten free coconut chicken tenders or even dairy-free. It allows everyone at the table to enjoy the same meal without feeling like they are eating a “diet” version.
- Meal Prep Friendly: You can prep these oven baked chicken tenders in advance and freeze them raw. They bake up beautifully straight from the freezer, making them a lifesaver for those panic-mode evenings when you forgot to plan dinner.
Ingredients for Baked Coconut Crusted Chicken Tenders
The magic of this recipe lies in the chemistry of a few simple ingredients. You don’t need a pantry full of obscure items; just high-quality basics.
- Chicken Tenderloins: I prefer buying actual tenderloins because they are already the perfect shape and tend to be more tender than sliced breast meat. However, you can absolutely use chicken tenderloins or boneless skinless chicken breasts cut into strips. Just make sure they are uniform in size for even cooking.
- Shredded Coconut: You have a choice here between sweetened and unsweetened. For a more savory profile, go with unsweetened. However, my family prefers shredded sweetened or unsweetened coconut mixed 50/50 for that perfect salty-sweet balance.
- Panko Breadcrumbs: Do not swap this for regular breadcrumbs! Panko breadcrumbs are flakier and larger, which is essential for getting that crispy coconut chicken tenders texture in the oven.
- Eggs & Flour: Standard all-purpose flour and eggs create the dredging glue. If you skip the flour, the egg slides right off the chicken, and the breading won’t stick.
- Spices: We start with a base of salt and black pepper, but I like to kick it up a notch with garlic powder, onion powder, and a pinch of paprika. This ensures the breading tastes good on its own, not just like plain coconut.
- Cooking Spray: This is the secret weapon for oven baked chicken. A quick spritz of oil over the breaded tenders helps the breadcrumbs brown rather than just dry out.
Substitution Note: If you are looking for a keto option, you can swap the flour for almond flour and use unsweetened coconut flakes mixed with crushed pork rinds instead of Panko. It sounds wild, but it works for a low-carb version of coconut crusted chicken.
How to Make Baked Coconut Crusted Chicken Tenders
Step-by-Step Instructions
Making breaded chicken can be messy if you aren’t organized. I like to channel my inner professional chef and set up a standard dredging station. It keeps the mess contained and ensures every tender is coated perfectly.
- Preheat and Prep: Preheat your oven to 400°F (200°C). I know some recipes call for 375°F, but high heat is the secret to how to make baked coconut crusted chicken tenders that don’t taste soggy. Line a large baking sheet with parchment paper or, ideally, place a wire rack on top of the baking sheet. Baking on a rack allows air to circulate under the chicken, ensuring the bottom gets just as crispy as the top.
- Toast the Coconut (Optional but Recommended): If you are using raw coconut flakes, spread them on a baking sheet and toast them for just 3-4 minutes while the oven preheats. Watch them like a hawk coconut turns from white to burnt in seconds! This step enhances the nuttiness in your coconut chicken tenders.
- Set Up the Dredging Station: You will need three shallow bowls.
Bowl 1: Mix the all-purpose flour with the salt, black pepper, garlic powder, and onion powder.
Bowl 2: Whisk the eggs with a splash of water or coconut milk or regular milk until frothy.
Bowl 3: Combine the panko breadcrumbs and the shredded sweetened or unsweetened coconut. If you like a little heat, add a pinch of chili powder here. - The One-Hand Rule: Dip a chicken strip into the flour (Bowl 1), shaking off excess. Dip completely into the egg wash (Bowl 2). Finally, press firmly into the coconut-panko mixture (Bowl 3). Pro Tip: Keep one hand for “wet” ingredients (egg) and one hand for “dry” ingredients (flour/crumbs). This prevents your fingers from becoming coconut crusted chicken tenders themselves!
- Arrange and Spray: Place the coated tenders on your prepared wire rack. Do not overcrowd the pan; touching tenders equals steam, and steam equals soggy chicken. Generously spray the tops of the tenders with cooking spray or oil (coconut oil spray is great here).
- Bake to Perfection: Bake for 18-22 minutes, flipping halfway through. If you are flipping them, give the other side a quick spray of oil too. You are looking for a deep golden brown color and an internal temperature of 165°F.
- Rest and Serve: Let them cool on the rack for about 3-5 minutes. This allows the coating to set so it doesn’t fall off when you take the first bite. Serve immediately with your favorite dipping sauce.
Pro Tips & Variations
Over the years, I’ve tweaked this recipe dozens of times. Here are my top tips for ensuring success and some fun variations to keep things interesting.
Achieving Maximum Crispiness
The biggest complaint with baked coconut chicken tenders is that they can come out soft. To avoid this, usage of the wire rack is non-negotiable. If you place them directly on parchment paper, the bottom traps moisture. Also, do not be shy with the cooking spray. The oil mimics the frying process, conducting heat into the panko to crisp it up. If you own an air fryer, you can adapt this effortlessly. Air fryer coconut chicken tenders are fantastic cook at 380°F for about 10-12 minutes, flipping halfway.
Flavor Variations
- Spicy Coconut Chicken: If you love heat, add cayenne pepper to the flour mix and serve with a spicy sriracha mayo. This reminds me a bit of my Spicy Chicken Tacos in terms of that heat-meets-flavor profile.
- Citrus Twist: Add lime zest to the panko/coconut mixture. The oils from the zest bake into the crust, giving it a bright, tropical aroma that pairs beautifully with a cilantro lime dip.
- Gluten-Free: To make gluten free coconut chicken tenders, simply use a 1:1 GF baking flour and ensure your Panko is certified gluten-free (or use crushed GF rice Chex cereal).
- Nut-Crusted: Replace half the coconut with crushed macadamia nuts or chopped almonds for a richer, earthier flavor profile.
Sauce Pairings
The sauce can make or break the meal. While these are good on their own, a contrasting sauce elevates them. A classic honey mustard sauce is the gold standard here. For something different, try a sweet chili sauce (common in Thai cuisine) or an apricot preserve glaze. If you are looking for a dip inspiration, check out this incredible sauce idea from Chelsea’s Messy Apron; her creamy honey mustard is legendary.
Baked Coconut Crusted Chicken Tenders Serving Suggestions
So, you have a tray of golden, delicious chicken. What do you serve with it? Since the chicken has a tropical, slightly sweet profile, I like to lean into that theme or balance it with savory acids.
1. Tropical Salad:
Serve these alongside a fresh salad with mango and avocado. Actually, my Mango Chicken Salad Recipe is a perfect template just use these tenders as the protein topper instead of grilled chicken.
2. Rice & Grains:
Coconut rice is the obvious choice, but sometimes that is too much coconut. A simple cilantro-lime rice or a light quinoa pilaf works wonders. If you want something heartier, you could even pair this with a baked pasta dish, perhaps something contrasting like a Creamy Cajun Chicken Orzo Skillet served on the side (sans the chicken in the pasta, of course).
3. Roasted Vegetables:
To keep the meal balanced, I roast broccoli or asparagus on a separate tray while the chicken cooks. The high heat required for the chicken (400°F) is also the perfect temperature for roasting veggies.
4. Easy Appetizer Spread:
If you are serving this for a party, put them out on a platter with my Garlic Butter Chicken Bites for a “duo of chicken” grazing board. It gives guests a choice between savory-garlicky and sweet-crunchy.
Baked Coconut Crusted Chicken Tenders Storage & Reheating
Leftovers? In my house, that’s a rarity with this recipe. But if you do manage to save some, you want to keep them safe and, more importantly, crispy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Place a paper towel in the container to absorb any excess moisture, which helps prevent the dreaded soggy crust.
Freezing: You can freeze cooked tenders for up to 3 months. Flash freeze them on a baking sheet first so they don’t stick together, then transfer to a freezer bag.
Reheating: Please, I beg of you, do not put these in the microwave. The microwave will steam the breading, turning your crispy coconut crust into a rubbery mess. Instead, reheat them in the oven at 350°F for 10 minutes, or pop them in the air fryer for 3-4 minutes. This will revitalize the oils in the coating and bring back the crunch.
FAQ about Baked Coconut Crusted Chicken Tenders
Q: Can I use regular breadcrumbs instead of Panko?
A: You can, but I don’t recommend it. Coconut panko breaded chicken has a superior texture because Panko shards are larger and hold less oil. Regular crumbs tend to make for a dense, heavier coating.
Q: How do I adhere the coating if I am allergic to eggs?
A: You can use a “flax egg” (ground flaxseed mixed with water) or simply dip the chicken in thick plain yogurt or buttermilk. However, for true dairy free coconut chicken tenders, sticking to a flax or aquafaba (chickpea water) wash is your best bet.
Q: Why is my coconut burning before the chicken is cooked?
A: This usually happens if the sweetened coconut sugar content is too high or the oven rack is too high. Ensure your oven rack is in the center position. If you notice browning too quickly, loosely tent a piece of foil over the tenders for the last few minutes of baking.
Q: Can I fry these instead of baking?
A: Absolutely. If you want to go the traditional route, heat vegetable oil in a skillet and shallow fry them for 3-4 minutes per side. Just be careful with the heat sugar in the coconut burns faster than plain flour breading. If you enjoy frying, check out another favorite of mine, the method used by Andie Mitchell, or try my own Crispy Honey Sriracha Chicken Thighs.
Final Thoughts
There is something profoundly satisfying about taking a simple ingredient like a chicken breast and transforming it into something that brings a smile to your family’s face. In a world that moves a mile a minute, taking forty minutes to dredge, bake, and sit down together is a small act of rebellion a declaration that connection matters. I hope these Baked Coconut Crusted Chicken Tenders find their way onto your table and into your regular rotation.
If you try this recipe, please leave a comment below! I love hearing how you made it your own did you add extra spice? Did you find a new favorite dipping sauce? And don’t forget to pin this to your dinner board on Pinterest so you can find it when the craving strikes next. Happy cooking, friends!
Baked Coconut Crusted Chicken Tenders
Equipment
- Wire rack
- Baking sheet
- Three Shallow Bowls
Ingredients
Chicken
- 1.5 lb chicken tenderloins or boneless skinless chicken breasts cut into strips
Dredging Station
- 1 cup all-purpose flour
- 2 large eggs beaten with 2 tbsp milk or coconut milk
- 1 cup panko breadcrumbs use gluten-free if needed
- 1 cup shredded coconut sweetened or unsweetened, or 50/50 mix
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- cooking spray or oil for spraying tops of tenders
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on top for optimal crispiness.
- Optional: Toast coconut flakes on a baking sheet for 3-4 minutes while oven preheats, watching closely to avoid burning.
- Set up dredging station: Bowl 1 – flour mixed with salt, pepper, garlic powder, and onion powder. Bowl 2 – beaten eggs with milk or coconut milk. Bowl 3 – panko and shredded coconut mixed together.
- Dip each chicken strip in flour, shaking off excess. Then coat in egg wash, letting excess drip off. Finally, press firmly into panko-coconut mixture to adhere evenly.
- Arrange breaded tenders on wire rack without overcrowding. Lightly spray tops with cooking spray or oil.
- Bake for 18-22 minutes, flipping halfway through. Spray second side lightly with oil after flipping. Cook until golden brown and internal temperature reaches 165°F.
- Let rest on rack for 3-5 minutes before serving to set crust and prevent breading from falling off.
