Coconut Chicken Breast Tenders

overhead shot of chicken tenders on a baking sheet

5 from 7 votes

Chicken tenders are super popular in my house - and when you bake them up like this, you’ll have a truly craveable kid-pleaser on your hands! Crispy, well-seasoned, and coated with delicate coconut flakes, these Coconut Chicken Breast Tenders are just mouthwatering!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Dinner

Cuisine: American

Keyword: baked chicken tenders, chicken tenders, chicken tenders recipe, coconut chicken, coconut chicken recipe, coconut chicken sauce, coconut chicken tenders

Servings:

Author: Katerina | Easy Weeknight Recipes

Equipment

Oven

Ingredients

For the Chicken:

1 egg
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon smoked paprika
1 ½ cups unsweetened shredded coconut
1 pound chicken breast tenderloins

For the Sauce (Optional):

½ cup mayonnaise
3 tablespoons honey
3 tablespoons sriracha sauce
½ tablespoon white wine vinegar

Instructions

Preheat oven to 400˚F.
Line a baking sheet with foil and lightly grease with cooking spray. Set aside.
In a bowl, whisk together egg, oil, salt, black pepper, paprika, and garlic powder.
In a separate, shallow bowl, spread out the coconut flakes.
Dip each chicken tender in egg mixture; allow excess to drip off.
Then, coat with coconut.
Transfer chicken tenders to previously prepared baking sheet.
Spray chicken tenders with cooking spray.
Bake for 12 to 15 minutes, or until internal temperature of chicken registers at 165˚F.
In the meantime prepare the sauce by mixing together the mayo, honey, sriracha, and white vinegar.
Remove chicken tenders from oven.
Serve chicken tenders with the mayo-sriracha sauce.

Nutrition