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overhead shot of chicken tenders on a baking sheet
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5 from 6 votes

Coconut Chicken Breast Tenders

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 mins
Cook Time15 mins
Total Time25 mins
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: 4
Calories: 648kcal


  • Oven


For the Chicken:

For the Sauce (Optional):

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


  • 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.


Calories: 648kcal | Carbohydrates: 22g | Protein: 28g | Fat: 51g | Saturated Fat: 25g | Cholesterol: 125mg | Sodium: 887mg | Potassium: 638mg | Fiber: 6g | Sugar: 16g | Vitamin A: 189IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 2mg