If you’re craving a dish that combines crispy, tropical flavors with a tangy, sweet kick, then you absolutely must try this Baked Coconut Chicken Tenders with Apricot Mustard Dipping Sauce Recipe. It’s an irresistible blend of crunchy coconut-crusted chicken paired with a luscious apricot mustard dipping sauce that effortlessly elevates every bite. This dish is perfect for family dinners or impressing friends at your next gathering, delivering satisfying textures and vibrant flavors without any fuss.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this recipe, but don’t worry—each component is straightforward and plays a crucial role in creating the perfect flavor and texture profile. From the lightly spiced flour coating to the sweet coconut flakes and the unique apricot mustard sauce, you’ll see how simple ingredients make all the difference.
- 1/2 cup all-purpose flour: Provides a light base for the coating, helping the seasoning stick and ensuring a beautiful crisp crust.
- 1 teaspoon garlic powder: Adds warmth and subtle depth that enhances the chicken’s natural flavors.
- 1 teaspoon kosher salt: Essential for seasoning and bringing out all the other flavors in the dish.
- 1/2 teaspoon pepper: Introduces just a touch of heat and complexity without overpowering the mild coconut taste.
- 1 large egg: Binds the coatings to the chicken, giving the tenders that perfect crispy texture after baking.
- Splash of milk: Lightens the egg wash for easier coating and tender chicken insides.
- 2 1/2 cups sweetened coconut flakes: The star of our recipe—offering that signature tropical crunch and a touch of sweetness.
- 1 3/4 pounds chicken tenders, patted dry: Tender, juicy, and ideal for quick cooking and coating.
- 1/4 cup unsalted butter, melted: Adds richness and helps the coconut brown beautifully in the oven.
- 1/2 cup apricot jam: The base for our dipping sauce, it lends fruity sweetness that perfectly contrasts the crispy chicken.
- 2 tablespoons Dijon mustard: Brings tangy sharpness to balance the sweetness of the apricot jam in the dipping sauce.
How to Make Baked Coconut Chicken Tenders with Apricot Mustard Dipping Sauce Recipe
Step 1: Preheat and Prep Your Workspace
Begin by setting your oven to 400 degrees F (200 degrees C) and lining a baking sheet with parchment paper. This ensures even cooking and prevents sticking, leaving you with perfectly crisp tenders every time.
Step 2: Set Up Your Dredging Station
In three shallow bowls, prepare your coatings separately: one with the flour mixed with garlic powder, salt, and pepper; another with the beaten egg and splash of milk; and the third filled with the sweetened coconut flakes. This assembly line approach makes the coating process smooth and efficient.
Step 3: Coat the Chicken Tenders
Take each chicken tender and first dredge it in the seasoned flour mix to add flavor and help the egg stick. Then dip it into the egg wash, followed by pressing it firmly into the coconut flakes. Don’t be shy with that coconut—it’s going to create that delightful crunch everyone loves! Place the coated tenders carefully onto the prepared baking sheet.
Step 4: Bake for Golden Perfection
Drizzle the melted unsalted butter over your coated tenders to encourage an even, golden crust as they bake. Pop them into the oven for 22 minutes, flipping halfway through so both sides get beautifully crispy. Keep an eye on the coconut’s browning; if it’s getting too dark, tent the tray loosely with foil to prevent burning while allowing the chicken to finish cooking. Use a meat thermometer to make sure your chicken reaches 165 degrees F (74 degrees C) for safe and juicy results.
Step 5: Whip Up the Apricot Mustard Dipping Sauce
While those tenders bake, mix the apricot jam and Dijon mustard in a small bowl until smooth and well combined. Pop it into the refrigerator to chill and thicken slightly—this sauce brings a punch of flavor contrast that will elevate your dish to a whole new level.
Step 6: Serve and Enjoy!
Your Baked Coconut Chicken Tenders with Apricot Mustard Dipping Sauce Recipe are now ready for the spotlight. Arrange them on a platter with your dipping sauce on the side, and prepare for all the compliments coming your way!
How to Serve Baked Coconut Chicken Tenders with Apricot Mustard Dipping Sauce Recipe
Garnishes
Adding garnishes can really make your dish pop. Consider sprinkling freshly chopped cilantro or parsley over the baked chicken tenders to add a fresh, herbaceous note that contrasts beautifully with the sweet and savory flavors. A wedge or two of lime on the side will bring a zesty brightness that guests will love squeezing onto their tenders.
Side Dishes
For side dishes, think simple and complementary. A crisp green salad with a light vinaigrette, roasted sweet potatoes, or even fluffy coconut rice make excellent companions. Each side adds texture and color without stealing the show from your amazing coconut chicken tenders and zesty dipping sauce.
Creative Ways to Present
If you’re serving these at a party or casual gathering, consider skewering the coconut chicken tenders on sticks for easy dipping and eating. You could also serve the tenders over a bed of tropical slaw made from cabbage, mango, and a tangy dressing for an eye-catching plate that balances crunch, sweet, and savory perfectly. Presentation is your secret weapon for making this Baked Coconut Chicken Tenders with Apricot Mustard Dipping Sauce Recipe truly unforgettable.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days. Just keep in mind that the coconut coating may lose some crispness over time, but reheating methods can help bring that back.
Freezing
Freezing the tenders is a great option if you want to prep ahead of time. Place the fully cooked tenders on a baking sheet to freeze individually before transferring them to a freezer bag or container. They’ll keep well for up to 2 months, giving you a quick and tasty meal option whenever you need it.
Reheating
To reheat frozen or refrigerated tenders, bake them at 350 degrees F (175 degrees C) for about 10 minutes or until warmed through and crispy again. Avoid the microwave if you want to keep that satisfying crunch intact—oven or toaster oven reheating is definitely your best bet.
FAQs
Can I use fresh coconut instead of sweetened coconut flakes?
While fresh coconut can be used, sweetened coconut flakes provide the perfect balance of sweetness and texture for this recipe. Fresh coconut is more moist and may not crisp up as nicely in the oven.
Is it possible to make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend of your choice. Make sure to check that other ingredients, like mustard, are also gluten-free to keep things safe.
Can I bake these chicken tenders without the butter drizzle?
Yes, you can skip the melted butter if you want a lighter dish, but the butter adds great flavor and helps the coconut brown beautifully. You might miss a bit of the golden crispness without it.
How spicy is the apricot mustard dipping sauce?
The sauce has a gentle tang and sweetness with mild sharpness from the Dijon mustard. It’s flavorful without being spicy—perfect for kids and adults alike.
Can I prepare the dipping sauce in advance?
Definitely! The apricot mustard dipping sauce can be made a day ahead and stored in the fridge. It often tastes even better after the flavors have had time to meld.
Final Thoughts
This Baked Coconut Chicken Tenders with Apricot Mustard Dipping Sauce Recipe is one of those dishes that feels special but comes together easily with ingredients you probably already have. The crispy, sweet, and tangy combination never fails to impress, making it an instant favorite in any household. I can’t wait for you to try this recipe and see just how simple and delicious baked chicken tenders can be with a tropical twist!
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Baked Coconut Chicken Tenders with Apricot Mustard Dipping Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Baked Coconut Chicken Tenders are a delicious and crispy twist on a classic favorite, featuring tender chicken coated in a crunchy sweetened coconut crust and baked to golden perfection. Served with a tangy apricot Dijon mustard dipping sauce, they make a perfect appetizer or main dish that’s both flavorful and easy to prepare.
Ingredients
Chicken Coating
- 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
- 1/4 cup unsalted butter, melted
Dipping Sauce
- 1/2 cup apricot jam
- 2 tablespoons Dijon mustard
Instructions
- Preheat and prep: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Set up dredging station: Prepare three shallow bowls: one with the all-purpose flour mixed with garlic powder, kosher salt, and pepper; the second with the beaten egg and a splash of milk; and the third with the sweetened coconut flakes.
- Coat chicken: Take each chicken tender and first dredge it in the seasoned flour mixture, ensuring it is well coated. Next, dip it into the egg mixture, and finally press it firmly into the coconut flakes to fully cover. Lay each coated chicken tender on the prepared baking sheet.
- Bake: Drizzle the melted unsalted butter evenly over the coated chicken tenders. Bake in the preheated oven for about 22 minutes, flipping them halfway through baking to promote even browning. Bake until the chicken cooks through and reaches an internal temperature of 165 degrees F (74 degrees C). If the coconut starts to brown too quickly, tent the chicken loosely with aluminum foil to prevent burning.
- Make sauce: While the chicken is baking, whisk together the apricot jam and Dijon mustard in a small bowl until smooth. Refrigerate this dipping sauce until ready to serve.
- Serve: Once the chicken tenders are baked and golden, serve them hot alongside the chilled apricot mustard dipping sauce for dipping.
Notes
- You can use unsweetened coconut flakes if you prefer a less sweet coating, but sweetened coconut adds a nice caramelized flavor.
- For extra crispiness, you may lightly toast the coconut flakes before coating the chicken.
- If you don’t have apricot jam, try peach preserves or honey for a different flavor twist in the dipping sauce.
- Ensure the chicken tenders are patted dry before dredging to help the coating stick better.
- Use a meat thermometer to check that the chicken has reached a safe internal temperature of 165°F (74°C).
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven to retain crispiness.
