Description
Crispy and flavorful Baked Coconut Chicken Tenders coated in a crunchy coconut flake crust and baked to perfection. Served with a sweet and tangy apricot mustard dipping sauce, this recipe offers a delicious and easy meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Chicken Tenders
- 1 3/4 pounds chicken tenders, patted dry
Coating
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 large egg
- Splash of milk
- 2 1/2 cups sweetened coconut flakes
Topping and Sauce
- 1/4 cup unsalted butter, melted
- 1/2 cup apricot jam
- 2 tablespoons Dijon mustard
Instructions
- Preheat and Prep: Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Set up the Dredging Station: In three separate shallow bowls, combine the ingredients for each coating step: (1) mix the flour, garlic powder, kosher salt, and pepper; (2) beat the egg with a splash of milk; (3) place the sweetened coconut flakes in the third bowl.
- Coat the Chicken: Take each chicken tender and first dredge it in the seasoned flour mixture to add flavor and help the egg adhere. Next, dip it in the beaten egg mixture to moisten. Finally, press the chicken into the coconut flakes, ensuring the pieces are fully coated for a crispy crust. Arrange the coated tenders on the prepared baking sheet.
- Drizzle with Butter and Bake: Drizzle the melted butter evenly over the coconut-coated chicken tenders to encourage browning and add richness. Bake in the preheated oven for 22 minutes, flipping the tenders halfway through cooking to ensure even browning. Bake until the chicken reaches an internal temperature of 165 degrees F (74 degrees C). If the coconut begins to brown too quickly, cover the tenders loosely with foil to prevent burning.
- Prepare the Dipping Sauce: While the chicken bakes, combine the apricot jam and Dijon mustard in a small bowl. Whisk until smooth and refrigerate until ready to serve. This sauce provides a sweet and tangy contrast to the crunchy chicken.
- Serve: Serve the baked coconut chicken tenders warm alongside the apricot mustard dipping sauce for a delightful appetizer or main dish.
Notes
- For extra crispiness, use sweetened coconut flakes as they toast better and add a lovely flavor contrast.
- If you prefer a less sweet option, choose unsweetened coconut flakes but the sauce will pair slightly differently.
- Make sure chicken tenders are patted dry to help the coating stick well.
- The dipping sauce can be prepared ahead and stored in the refrigerator for up to 3 days.
- To ensure even cooking, flip the chicken tenders halfway through baking.
- If you don’t have parchment paper, a lightly greased baking sheet will also work.
