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image of a beautifully arranged flat lay of ingredients for baked coconut crusted chicken tenders showcasing chicken tenderloins shredded coconut flour eggs panko breadcrumbs garlic powder onion powder paprika salt and pepper on a rustic wooden board with fresh lime wedges and a sprig of cilantro ready for preparation natural lighting food photography realistic and vibrant colors

Baked Coconut Crusted Chicken Tenders

Golden, crispy, and bursting with tropical flavor, these Baked Coconut Crusted Chicken Tenders are a healthier twist on fried chicken. With a crunchy panko-coconut coating and juicy interior, they're kid-approved, meal-prep friendly, and perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Appetizers, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Wire rack
  • Baking sheet
  • Three Shallow Bowls

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on top for optimal crispiness.
  2. Optional: Toast coconut flakes on a baking sheet for 3-4 minutes while oven preheats, watching closely to avoid burning.
  3. 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.
  4. 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.
  5. Arrange breaded tenders on wire rack without overcrowding. Lightly spray tops with cooking spray or oil.
  6. 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.
  7. Let rest on rack for 3-5 minutes before serving to set crust and prevent breading from falling off.

Nutrition

Calories: 320kcalCarbohydrates: 24gProtein: 32gFat: 14gSaturated Fat: 8gCholesterol: 125mgSodium: 480mgPotassium: 380mgFiber: 3gSugar: 6gVitamin A: 120IUCalcium: 28mgIron: 2.4mg

Notes

For gluten-free version, use 1:1 gluten-free flour and certified gluten-free panko. For keto option, substitute almond flour for regular flour and mix crushed pork rinds with unsweetened coconut instead of panko. Serve with honey mustard, sweet chili sauce, or cilantro-lime dip. Reheat leftovers in oven or air fryer to maintain crispiness avoid microwave.
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