Baked Coconut Chicken Tenders are moist chicken, surrounded by a crispy sweet shell, and then dipped into a tangy sauce!
I get so excited when I make something that was probably meant to be fried, but got baked instead…and turned out delicious! These Baked Coconut Chicken Tenders were a big, big hit with us.
Fast food is so easy. I get it. Who wants to cook after troubleshooting at the office or raising children all day long. By the time five o’clock rolls around, the idea of standing one extra minute to put dinner on the table is enough to make some of us cry. Even people like me, who find happiness in chopping parsley and using my whisk. Even people like me enjoy being served. Or going through a drive-thru.
And I like fast food. Some, anyway. But, I always feel so gross after I eat a burger and fries that’s 3x bigger than anyone my size should consume.
So I want fast, easy meals that can be made at home.
Winner winner chicken dinner here. And definitely for the coconut lover! No, it’s not as fast as calling your favorite delivery service, but it’s only 15 minutes of prep.
If you have the energy and time to serve them with a side, I recommend my Baked Barbecue Onion Rings – another typical fried recipe where the baked version is awesome.
Baked Coconut Chicken Tenders
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 large egg
- splash of milk
- 1 1/2 cups sweetened coconut flakes
- 1 3/4 pounds chicken tenders
- 3 tablespoons unsalted butter ,melted
- 1/2 cup apricot jam
- 2 tablespoons Dijon mustard
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
- In a medium shallow bowl, whisk together the flour, garlic powder, salt, and pepper.
- In a second medium bowl, beat together the egg and milk.
- Put the coconut flakes in a third shallow bowl.
- Dip each chicken tender in the flour mixture, then in the beaten egg, then coat with the coconut mixture, pressing down so the flakes stick. Place on the baking sheet. Repeat this process with all the chicken tenders.
- After all chicken pieces are coated and on the baking sheet, drizzle them with the melted butter.
- Bake 35-40 minutes, flipping halfway through cooking time. (at the halfway point, if the coconut is browning too quickly, tent with foil.)
- While chicken cooks, prepare the apricot sauce by mixing the preserves with the mustard in a small bowl. Keep in the refrigerator until ready to use.
- Serve chicken with the jam and mustard sauce and enjoy!