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
Scale
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.
