Baked Coconut Chicken Tenders

overhead plate of coconut baked chicken tenders with dipping sauce

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Baked Coconut Chicken Tenders

Baked Coconut Chicken Tenders are moist and tender chicken, surrounded by a crispy sweet shell, and then dipped into a tangy sauce. They're completely delicious, so easy to make, and freeze well for an easy future meal, too!

Prep Time15

Cook Time22

Total Time37

Course: Main Course

Cuisine: American

Keyword: baked chicken tenders, baked coconut chicken, coconut chicken

Servings:

Ingredients

1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon pepper
1 large egg
splash of milk
2 & 1/2 cups sweetened coconut flakes
1 & 3/4 pounds chicken tenders , patted dry (see note)
1/4 cup unsalted butter ,melted
1/2 cup apricot jam
2 tablespoons Dijon mustard

Instructions

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.
Dredge each chicken tender in the flour mixture, then in the beaten egg (letting any excess drip off), 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 for about 22 minutes (or until the chicken registers 165 degrees), 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 dipping sauce and enjoy!

Notes

Chicken tenders. Make sure you purchase chicken tenders/chicken strips and not whole chicken breasts. Chicken tenders are smaller and thinner.

Nutrition