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Crispy Coconut Chicken Tenders

Crispy coconut chicken tenders with a coconut-panko coating are baked until golden and crunchy with a tropical flavor. Each tender is dredged in seasoned flour, dipped in egg, and pressed firmly into the breadcrumb-coconut mixture for better adhesion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken tenders
  • 1.5 lb chicken tenders
Shredded sweetened coconut
  • 1 cup shredded sweetened coconut shredded
Panko breadcrumbs
  • 1 cup panko breadcrumbs
Eggs
  • 2 eggs
Flour
  • 0.5 cup flour
Garlic powder
  • 0.5 tsp garlic powder
Salt and pepper
  • 1 salt and pepper, to taste

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper for easy cleanup and crisping.
Make the breading station
  1. Place flour in one bowl and whisk in garlic powder with salt and pepper until evenly seasoned.
  2. Whisk the eggs in a second bowl until smooth and fully combined.
  3. Add the shredded coconut and panko breadcrumbs to a third bowl and stir together into an even coating.
Bread the chicken
  1. Dredge each chicken tender in the seasoned flour, coating all sides with a thin, even layer.
  2. Dip the floured chicken tender into the eggs, letting excess drip back into the bowl.
  3. Press the egg-dipped chicken tender firmly into the coconut-panko mixture so the coating adheres and bakes crisp.
Bake
  1. Arrange the coated tenders on the prepared sheet pan in a single layer with space between them for airflow.
  2. Bake for 18-20 minutes, flipping halfway, until golden and the chicken reaches 165°F internally.
Serve
  1. Let the tenders cool slightly before serving so the coating sets and stays crunchy.

Notes

Press the coating on firmly before baking so it doesn’t fall off when you flip. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 425°F until warmed and crisped. Freezing is not recommended for best crunch. For a gluten-free option, use a gluten-free all-purpose flour blend and gluten-free panko (follow package browning guidance).