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Crispy Coconut Chicken Tenders

Crispy coconut chicken tenders with a toasted coconut and panko crust are baked until golden and crackly. Juicy chicken is coated through a flour-egg-coconut-panko dredge for crunch that holds up for lunchboxes and weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken tenders
  • 1 lb chicken tenders About 1-inch thick tenders bake evenly.
Toasted coconut and panko crust
  • 1 cup shredded coconut Use unsweetened for best texture and less risk of burning.
  • 1 cup panko breadcrumbs Look for plain panko for even browning.
Egg coating
  • 2 eggs Beaten helps the coating cling and crisp.
Flour dredge
  • 1 1/2 flour Provides a dry layer so egg and crust stick.
Seasonings
  • 1 tsp garlic powder
  • 0.25 salt and pepper, to taste Season both the flavor and the crust adhesion.
Dipping sauce
  • 1 sweet chili sauce, for dipping Warm slightly if you want looser dipping.

Equipment

  • 1 sheet pan

Method
 

Prep and set up
  1. Preheat the oven to 400°F and line a sheet pan with parchment.
  2. Set up a dredging station with flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
Season and coat
  1. Season the chicken tenders with garlic powder, salt, and pepper.
  2. Dredge each tender in flour, then dip into the beaten eggs.
  3. Roll each tender in the coconut-panko mixture and press firmly to adhere.
Bake and serve
  1. Bake for 18–20 minutes at 400°F, flipping halfway, until golden and cooked through.
  2. Serve the crispy coconut chicken tenders with sweet chili sauce for dipping.

Notes

Pro tip: use unsweetened shredded coconut and spread the tenders with space on the sheet pan for better browning. Refrigerate leftovers in an airtight container for up to 3 days; re-crisp in a 425°F oven for 5–7 minutes. Freezing is not recommended for best crunch, but you can freeze cooked tenders and re-bake until hot if needed. For a gluten-free option, swap the panko and flour for gluten-free versions that toast well.