Double Dipped Baked Coconut Chicken Tenders

A few steps ensure these easy baked coconut chicken tenders are CRISP for a satisfying, healthier dinner recipe the whole family will love.

These tenders are double dipped in panko and then unsweetened coconut to form a thick coating that crisps up wonderfully as they bake.

You can serve these baked coconut chicken tenders however you like, but I’m partial to keeping things simple and serving them alongside a salad and honey mustard for dipping. Leftover tenders also make a great protein to reheat and throw over a main meal salad.

Double Dipped Baked Coconut Chicken Tenders Recipe 
A few steps ensure these easy baked coconut chicken tenders are CRISP for a satisfying, healthier dinner recipe the whole family will love.



Ingredients

• 2 eggs
• 1/3 cup milk
• 1/2 cup all-purpose flour
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 1 cup unsweetened coconut flakes
• 1 cup panko breadcrumbs
• 6-8 boneless skinless chicken breast tenderloins (just over 1 lb)

Instructions

1. Preheat oven to 350°F. Set an oven-safe wire rack over a large baking sheet and spray with cooking spray. Set aside.
2. Add eggs and milk to a bowl and beat with a whisk until light.
3. Add flour to a separate, shallow bowl and whisk in salt and pepper.
4. Place coconut in a food processor and pulse a few times until the flakes are just broken up into small pieces. Add coconut to a separate bowl.
5. Add panko to a separate bowl. Arrange your four bowls in this order: flour, egg/milk, panko, and coconut.
6. Press a chicken tender in the flour (tapping off any excess), then the egg/milk mixture, allowing any excess egg to drip off back into the bowl before continuing.
7. Next press the chicken tender in the panko, and then back in the egg/milk.
8. Finish by pressing the chicken tender in the coconut flakes and place tender on the prepared rack. Repeat for the remaining tenders.
9. Bake for 25 minutes, or tenders are golden brown, the center of the chicken is no longer pink, and an internal temperature reaches 165°F.

Recipe Notes

• You'll find unsweetened coconut flakes alongside the sweetened, 'snowflake' coconut in the baking aisle. I suggest using unsweetened coconut because I've found it meshes a lot better with savory recipes than sweetened coconut does.
• Nutritional info is estimated for two breaded tenders (about 4 oz in total), and does not include any dipping sauce.

Nutrition Facts

Double Dipped Baked Coconut Chicken Tenders

Amount Per Serving (2 tenders)

Calories 277Calories from Fat 57

% Daily Value*

Total Fat 6.3g10%

Saturated Fat 4.1g21%

Cholesterol 164mg55%

Sodium 581mg24%

Potassium 614mg18%

Total Carbohydrates 17.9g6%

Dietary Fiber 1.1g4%

Sugars 1.6g

Protein 38.3g77%

Calcium4%

Iron10%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Adapted Double Dipped Baked Coconut Chicken Tenders @ mysequinedlife