Why you’ll love these coconut chicken tenders
These coconut chicken tenders have a unique and irresistible flavor. The shredded coconut breading gives a delightful crunch to the juicy chicken, creating a satisfying meal that will have you craving more. It’s a perfect way to elevate the classic but let’s face it, sometimes boring chicken tenders.
Not sure what to serve with your tenders? Try some steamed broccoli or glazed snow peas with some easy garlic rice.
If you’re looking for more weeknight chicken recipes, make sure you try my chicken pomodoro and my baked pineapple chicken. I also highly recommend my Greek chicken meatballs and my honey mustard chicken thighs.
Ingredients & substitutions
- Chicken tenders – If you don’t have chicken tenders, feel free to slice boneless skinless chicken breast into tender shapes. We do this a lot, and it works just fine!
- Sweetened, shredded coconut – I don’t recommend using unsweetened coconut for this recipe because it will affect the overall flavor of the chicken tenders. I like to pulse mine for a minute or two to get slightly smaller pieces, but it’s not 100% necessary.
- Cornflake crumbs – You can find this near the breadcrumbs at your grocery store, or you can crush your own. You can also substitute another breadcrumbs if you don’t have these – just make sure they don’t contain hidden dairy.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make these coconut chicken tenders
Start with prep. Start by preheating your oven to 400˚F and line a baking sheet with parchement paper. Set aside for later.
Then, grab three shallow bowls or dishes. In the first, whisk the flour, seasonings and salt until they’re evenly combined. In the next bowl, whisk water and eggs until smooth. In the final bowl, mix the coconut, cornflake crumbs and spices together.
Bread the chicken. Once you have your station set up, dip the chicken in the flour mixture until it is completely coated. Then, dip in the egg and allow the excess to drip off before dipping the chicken in the coconut/breadcrumb bowl to completely coat the chicken tender. Place onto your prepared baking sheet. Repeat until all tenders are breaded.
Bake the tenders. When the oven is preheat and all of the chicken tenders are breaded, give them a quick spray with some cooking oil (such as PAM or other oil spray) and pop them into the oven for about 15 minutes.
Make the dipping sauce. While the chicken is cooking, mix the sweet chili sauce, coconut milk and Dijon mustard together in a small bowl to making the dipping sauce. Set aside until chicken is ready.
Ingredients
- 2 – 2.5 pounds chicken tenders - or about 3 chicken breasts sliced
- 1 cup shredded coconut
- 1 cup cornflake crumbs
- 2 teaspoons coarse salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon smoked paprika
- 1/2 cup all-purpose flour
- 1 teaspoon coarse salt
- 1/2 teaspoon granulated garlic
- Pinch smoked paprika
- 2 eggs
- 3 tablespoons full-fat coconut milk
- 3/4 cup Thai sweet chili sauce
- 2 teaspoons Dijon mustard
- Small pinch of salt
Instructions
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- In a shallow bowl, mix flour with salt, garlic, and a pinch of paprika. In a second bowl, whisk the egg with 1 – 2 tablespoons of water. Finally, mix together the cornflake crumbs, shredded coconut, garlic, paprika, and a pinch of salt in a third bowl.
- Dip the chicken into the flour mixture, followed by the egg mixture (allowing excess to drip off), and then the coconut mixture until completely coated on both sides.
- Transfer the chicken tenders to the prepared baking sheet and lightly coat with cooking spray.
- Bake at for 15 minutes, or until the chicken tenders are crispy on the outside and the internal temperature has reached 165˚F.
- While the chicken bakes, whisk the sauce ingredients together until smooth.
