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
Scale
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.
