Absolutely delicious and juicy baked coconut chicken tenders your kids will love! If you are sceptical about chicken + coconut combo please think of coconut shrimp. It tastes so good together! These are the chicken tenders you will feel good about feeding your family. I personally did not make chicken tenders often until now because we all know white breadcrumbs are lacking nutrition and/or are hard to find organic. Not the end of the world but…
These coconut chicken fingers are full of healthy fats, good calories and flavour. I think no matter what kind of chicken fingers you give your kids, they will love them. It’s one of those American “kid friendly” foods. Enjoy!
MY LATEST RECIPESHow to Turn Coconut Crusted Chicken Tenders into a Freezer Meal
Freeze breaded but uncooked fingers on a baking sheet for a few hours, then transfer to a Ziplock bag and freeze for up to 3 months. Bake from frozen for extra 5 or so minutes in addition to baking time listed in the recipe. That’s it! Double or triple the recipe at a time and have a plan for a weeknight dinner when in a pinch.
Check out my full list of healthy freezer meals. I’m obsessed!
How to Make Baked Coconut Crusted Chicken Tenders Recipe
- Preheat oven to 425 degrees and line large baking sheet with unbleached parchment paper or silicone baking mat. Cut chicken breasts into 1 inch wide strips. Set aside.
- In a shallow bowl, add egg and whisk with a fork. On a large plate, add coconut flakes, flour, garlic powder, salt and pepper; mix well with a fork.
- Dip both sides of each chicken tender into an egg wash, then coat in coconut flakes mixture and place on a baking sheet. Repeat with remaining meat.
- Spray chicken fingers with cooking spray and bake for 25 minutes or until golden brown. Depending on the oven, you might have to flip tenders half way. Just keep an eye on it.
- Coconut crusted chicken tenders are best served right away for maximum crispiness. Kids love these and they are healthy!!!
Baked Coconut Crusted Chicken Tenders
Easy Coconut Crusted Chicken Tenders Recipe with chicken breast breaded in coconut flakes and baked until crispy. Your kids will actually eat these!
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 6 servings
Ingredients
- 1.5 lbs boneless & skinless chicken breasts
- 1 egg, large
- 2/3 cup coconut flakes
- 1/4 cup any flour (I used whole wheat)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Ground black pepper, to taste
- Cooking spray
Instructions
- Preheat oven to 425 degrees and line large baking sheet with unbleached parchment paper or silicone baking mat.
- Cut chicken breasts into 1 inch wide strips. Set aside.
- In a shallow bowl, add egg and whisk with a fork. On a large plate, add coconut flakes, flour, garlic powder, salt and pepper; mix well with a fork.
- Dip both sides of each chicken tender into an egg wash, then coat in coconut flakes mixture and place on a baking sheet. Repeat with remaining meat.
- Spray chicken fingers with cooking spray and bake for 25 minutes or until golden brown. Depending on the oven, you might have to flip tenders half way. Just keep an eye on it.
- Coconut crusted chicken tenders are best served right away for maximum crispiness. Kids love these and they are healthy!!!
Store: Refrigerate for up to 2 days although tenders loose their crispiness a bit.
Freezer Meal: Freeze coated but uncooked fingers on a baking sheet for a few hours, then transfer to a Ziplock bag and freeze for up to 3 months. Bake from frozen for extra 5 or so minutes in addition to baking time listed in the recipe.
Notes
I used 3 large chicken breasts.
I like to use kitchen scissors to cut chicken. Saves washing a board and a knife.
I highly recommend to double the recipe if serving more than 4 people or freeze for later!
Did you make this recipe? Please give it a star rating in the comments.
Very good!
★★★★★