If you are craving a dish that perfectly balances crispy, sweet, and tangy flavors, you are in for a real treat with the Baked Coconut Chicken Tenders with Apricot Mustard Sauce Recipe. This recipe transforms simple chicken tenders into a mouthwatering meal coated with crunchy sweetened coconut flakes and paired with a vibrant apricot mustard sauce that brings just the right hint of tang and sweetness. It’s a fantastic way to impress guests or brighten up a cozy weeknight dinner with a burst of tropical flair and comforting homemade goodness.
Ingredients You’ll Need
These ingredients are straightforward, accessible, and each one plays a pivotal role in creating the perfect balance of texture and flavor in this dish. From the crispy coconut flakes that add a lovely crunch to the tangy apricot mustard sauce that elevates the chicken, every component matters.
- 1/2 cup all-purpose flour: Provides a base coating to help the egg and coconut flakes adhere to the chicken perfectly.
- 1 teaspoon garlic powder: Adds subtle, savory depth to amp up the flavor of the coating.
- 1 teaspoon kosher salt: Enhances all the flavors and keeps the chicken tender.
- 1/2 teaspoon pepper: Gives a gentle kick of warmth to balance the sweetness.
- 1 large egg: Binds the coating ingredients to the chicken, helping the coconut flakes stick beautifully.
- Splash of milk: Lightens the egg mixture for an even, smooth coating.
- 2 1/2 cups sweetened coconut flakes: The star ingredient for that irresistible crispy, tropical crunch.
- 1 3/4 pounds chicken tenders: The tender, juicy center of this dish—patted dry for maximum crispiness.
- 1/4 cup unsalted butter, melted: Drizzled on top to promote browning and add a rich flavor.
- 1/2 cup apricot jam: The base of the dipping sauce, bringing natural sweetness.
- 2 tablespoons Dijon mustard: Adds a sharp, piquant contrast to the sweet apricot jam.
How to Make Baked Coconut Chicken Tenders with Apricot Mustard Sauce Recipe
Step 1: Preheat and Prep Your Oven
Begin by preheating your oven to 400 degrees F (200 degrees C). This temperature is perfect for baking the chicken tenders so they cook through evenly while developing a golden, crispy crust. Line a baking sheet with parchment paper to ensure the tenders don’t stick and clean-up is a breeze.
Step 2: Set Up Your Dredging Station
Organizing your ingredients into three separate shallow bowls makes the coating process smooth and efficient. In one bowl, mix the flour, garlic powder, salt, and pepper. The second bowl will hold the beaten egg mixed with a splash of milk to create a light wash. The third bowl is dedicated to the sweetened coconut flakes, which lend that fantastic tropical texture.
Step 3: Coat the Chicken Tenders
Take each chicken tender and dredge it first in the flour mixture. This dry layer ensures the egg mixture sticks well. Next, dip the tender into the egg wash, letting excess drip off, and finally press it firmly into the coconut flakes until fully coated. Lay each prepared tender on the baking sheet with space to crisp up beautifully.
Step 4: Bake and Add the Final Touches
Drizzle the melted butter over the coconut-coated chicken tenders to encourage even browning and enhance flavor. Bake them for about 22 minutes, flipping halfway through so they brown on all sides. Keep a close eye towards the end—if the coconut starts browning too fast, tent the tenders loosely with foil to prevent burning. The tenders are done once they reach an internal temperature of 165 degrees F (74 degrees C) and the coating is irresistibly crisp.
Step 5: Prepare the Apricot Mustard Sauce
While the chicken bakes, whisk together the apricot jam and Dijon mustard in a small bowl. This bright and sweet sauce perfectly complements the crunchy chicken. Chill it until you’re ready to serve, allowing the flavors to meld.
How to Serve Baked Coconut Chicken Tenders with Apricot Mustard Sauce Recipe
Garnishes
A sprinkle of fresh chopped cilantro or parsley adds a pop of color and a touch of freshness that complements the richness of the chicken and the sweetness of the sauce wonderfully. A wedge of lime on the side invites a zesty squeeze that brightens every bite.
Side Dishes
For a balanced meal that highlights the tropical vibe, serve these chicken tenders with a light jasmine rice or coconut rice. A crisp green salad with a citrus vinaigrette or some roasted vegetables like asparagus or brussels sprouts also pairs beautifully with the sweetness and crunch.
Creative Ways to Present
Consider threading the chicken tenders onto skewers for an easy-to-eat party appetizer, served alongside individual dipping cups of apricot mustard sauce. Another fun idea is to build a loaded wrap using the tenders, crisp greens, and a drizzle of the sauce, perfect for a handheld lunch or casual dinner.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in an airtight container in the refrigerator for up to three days. Keeping the sauce separate helps maintain its freshness, and reheating can bring back that crispy texture.
Freezing
Baked Coconut Chicken Tenders freeze well. Freeze them in a single layer on a baking sheet until solid, then transfer to a sealable freezer bag or airtight container for up to two months. Freeze the apricot mustard sauce separately in a small container to thaw later.
Reheating
To enjoy leftovers, reheat the tenders in a 350-degree F oven for about 10 minutes or until warmed through and crisp once again. Avoid microwaving if you want to keep the crisp coconut coating intact. Warm the sauce gently on the stovetop or in the microwave before serving.
FAQs
Can I use fresh coconut instead of sweetened coconut flakes?
Fresh coconut has more moisture and less sweetness, so it won’t crisp up the same way. Sweetened coconut flakes create a crunch and a slight caramelized sweetness that is essential to this recipe.
What can I substitute for apricot jam in the sauce?
If you don’t have apricot jam, try peach preserves or orange marmalade. Each brings a unique sweetness and tang that will pair beautifully with the Dijon mustard.
Is it possible to make this recipe gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend in place of regular flour, and double-check your coconut flakes don’t contain any gluten additives to keep this dish safe for gluten-sensitive diets.
How do I know when the chicken tenders are fully cooked?
The safest way is to use a meat thermometer and confirm that the internal temperature has reached 165 degrees F. The tenders should also be opaque and firm to the touch.
Can these chicken tenders be cooked in an air fryer?
Yes! Air frying is a great alternative to baking. Cook at 400 degrees F for about 12-15 minutes, flipping halfway through until golden and cooked through, keeping an eye on the coconut to prevent burning.
Final Thoughts
This Baked Coconut Chicken Tenders with Apricot Mustard Sauce Recipe is a wonderful way to turn a simple chicken dinner into a vibrant, flavor-packed experience that will have everyone asking for seconds. The playful combo of crunchy coconut and tangy apricot mustard is surprisingly addictive and so easy to make. Trust me, once you try this recipe, it’s going to become one of your go-to comfort dishes that tastes just as amazing on weeknights as it does for entertaining. Give it a shot and watch your family fall in love with every bite!
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Baked Coconut Chicken Tenders with Apricot Mustard Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Crunchy and flavorful Baked Coconut Chicken Tenders coated in sweetened coconut flakes, baked to golden perfection and paired with a tangy apricot mustard dipping sauce. This easy recipe combines a crispy exterior with juicy chicken inside, perfect for a family meal or party appetizer.
Ingredients
Coating Mixture
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Egg Wash
- 1 large egg
- Splash of milk
Crust
- 2 1/2 cups sweetened coconut flakes
Main Ingredient
- 1 3/4 pounds chicken tenders, patted dry
Baking Additions
- 1/4 cup unsalted butter, melted
Dipping Sauce
- 1/2 cup apricot jam
- 2 tablespoons Dijon mustard
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and help with easy cleanup.
- Set Up Dredging Station: Arrange three separate shallow bowls: one with the flour, garlic powder, salt, and pepper combined; the second with a beaten egg and a splash of milk; and the third with sweetened coconut flakes.
- Coat Chicken: Dip each chicken tender first into the seasoned flour mixture, then into the egg wash, and finally in the coconut flakes, pressing well to ensure the coconut sticks evenly. Place the coated tenders on the prepared baking sheet.
- Drizzle with Butter and Bake: Drizzle the melted unsalted butter evenly over the coated chicken tenders. Bake in the preheated oven for 22 minutes, flipping once halfway through baking for even browning. Check that the chicken reaches an internal temperature of 165°F (74°C). If the coconut crust starts to brown too fast, tent the tenders loosely with foil to prevent burning.
- Prepare Dipping Sauce: While the chicken bakes, whisk together the apricot jam and Dijon mustard in a small bowl until smooth. Chill the sauce until ready to serve.
- Serve: Once baked and golden, serve the chicken tenders hot alongside the apricot mustard dipping sauce for a delicious, sweet-savory bite.
Notes
- Pat the chicken tenders dry before coating to help the coating adhere better.
- If you prefer less sweetness, you can use unsweetened coconut flakes, though the recipe is designed for sweetened.
- Be careful when flipping the tenders to keep the coconut crust intact.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour blend.
- Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best crispness.
