If you are on the hunt for a dish that’s perfectly crispy, irresistibly flavorful, and delightfully simple, you’ve got to try the Baked Coconut Chicken Tenders with Apricot Mustard Dipping Sauce Recipe. This recipe combines juicy chicken tenders enveloped in a crunchy, golden coconut coating with a sweet and tangy apricot mustard sauce that adds just the right zing. It’s a comforting crowd-pleaser that feels a little special yet comes together easily in under 40 minutes — ideal for weeknights, casual get-togethers, or anytime you want to wow your taste buds with minimal fuss.
Ingredients You’ll Need
Gathering wholesome, accessible ingredients is key to making this dish shine. Each component plays an important role—from the tender chicken providing a juicy base, to the coconut flakes delivering texture and subtle sweetness, and the apricot mustard sauce tying everything together with its fruity and tangy punch.
- 1/2 cup all-purpose flour: Creates the initial coating that helps the egg and coconut flakes stick perfectly.
- 1 teaspoon garlic powder: Adds a gentle aromatic depth to the flour mix.
- 1 teaspoon kosher salt: Enhances all the flavors evenly throughout each bite.
- 1/2 teaspoon pepper: Provides a mild kick balancing the sweetness from the coconut and sauce.
- 1 large egg: Acts as the glue binding the coconut flakes to the chicken.
- Splash of milk: Lightens the egg mixture to ensure an even coating.
- 2 1/2 cups sweetened coconut flakes: Gives a luscious, crispy texture and just the right amount of tropical sweetness.
- 1 3/4 pounds chicken tenders, patted dry: The star ingredient delivering tender, juicy protein.
- 1/4 cup unsalted butter, melted: Brushed over the coated chicken for a rich, golden crust.
- 1/2 cup apricot jam: The fruity base of the dipping sauce that brings natural sweetness.
- 2 tablespoons Dijon mustard: Adds a peppery tang that perfectly complements the apricot jam in the sauce.
How to Make Baked Coconut Chicken Tenders with Apricot Mustard Dipping Sauce Recipe
Step 1: Preheat and Prep
Start by heating your oven to a sizzling 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This initial prep primes you for an easy, stress-free cooking process.
Step 2: Set Up the Dredging Station
Create three shallow bowls—one with the flour mixed with garlic powder, salt, and pepper; the second with a beaten egg and a splash of milk; and the third filled with the sweetened coconut flakes. This assembly line setup makes the coating process smooth and ensures each tender gets coated perfectly.
Step 3: Coat Your Chicken Tenders
Take each chicken tender and first dredge it in the seasoned flour, which builds a sturdy base layer. Then dip into the egg wash so the coconut flakes will stick, and finally, press them into the coconut flakes, pressing gently so the flakes adhere firmly. Place each coated tender onto your prepared baking sheet for an even bake.
Step 4: Bake Your Coconut Chicken Tenders
Drizzle the melted butter generously over the coated tenders, which helps them crisp up beautifully in the oven. Bake for 22 minutes, flipping halfway through to ensure golden perfection on both sides. Keep an eye on the coconut—if it starts browning too fast, tent the baking sheet loosely with foil to avoid burning while the chicken finishes cooking.
Step 5: Whisk Up the Apricot Mustard Dipping Sauce
While the chicken bakes, combine apricot jam and Dijon mustard in a small bowl, whisking until smooth and glossy. This sauce marries fruity sweetness with a tangy bite, perfectly contrasting the crunchy coconut exterior. Chill the sauce in the fridge until your tenders are ready to serve.
How to Serve Baked Coconut Chicken Tenders with Apricot Mustard Dipping Sauce Recipe
Garnishes
Adding fresh garnishes like chopped cilantro, thinly sliced green onions, or a sprinkle of toasted coconut flakes can elevate the presentation and add layers of fresh aroma and texture that brighten the dish wonderfully.
Side Dishes
Think light and complementary: a crisp green salad with citrus vinaigrette, a bowl of fluffy jasmine rice, or roasted sweet potatoes. These sides keep the meal balanced and let your star chicken tenders stay front and center on the plate.
Creative Ways to Present
For a fun twist, try serving your coconut chicken tenders on skewers for easy dipping and sharing, or arrange them atop a bed of shredded cabbage and carrot slaw for extra crunch and color. You can even turn this recipe into sliders by placing the tenders inside mini buns with a dollop of the apricot mustard sauce.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. They should stay fresh and delicious for up to 3 days, making for quick snacks or easy meal additions throughout the week.
Freezing
To freeze, arrange cooled chicken tenders in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’re perfect for a make-ahead batch that can be reheated straight from the freezer whenever you crave this delightful dish.
Reheating
Reheat leftovers in a preheated oven at 350 degrees Fahrenheit to help retain the crispy coating. Avoid microwaving if possible, as it can make the coconut soggy. Baking brings back that satisfying crunch and warm juicy chicken every time.
FAQs
Can I use unsweetened coconut flakes instead of sweetened?
Absolutely! Unsweetened coconut flakes will work just fine, though the crust won’t have quite the same natural sweetness. If you like a less sweet finish, unsweetened is a great choice and you can adjust the apricot mustard sauce to add more sweetness if needed.
Is it possible to make this recipe gluten-free?
Yes, simply swap out the all-purpose flour for a gluten-free flour blend. It will coat the chicken just as well and keep the tenders crispy and delicious without gluten.
Can I use chicken breasts instead of tenders?
You can, but keep in mind that chicken tenders cook faster and stay tender. If you use chicken breasts, slice them into strips of even thickness to ensure quick, even cooking and prevent dryness.
How long do the tenders need to bake to be fully cooked?
Bake them for about 22 minutes at 400 degrees Fahrenheit, flipping halfway through. Always check that the internal temperature reaches 165 degrees Fahrenheit to ensure they are safely cooked through.
What else can I serve with the apricot mustard dipping sauce?
This sauce is incredibly versatile! Try it with grilled pork chops, roasted vegetables, or even as a spread on sandwiches and wraps for a delightful sweet and tangy twist.
Final Thoughts
I cannot recommend the Baked Coconut Chicken Tenders with Apricot Mustard Dipping Sauce Recipe enough! Its delightful balance of textures and flavors makes for an unforgettable meal that anyone can whip up quickly. Whether you’re cooking for the family or hosting friends, these tenders are sure to become your new favorite for their ease, taste, and that little bit of tropical charm. Give it a try and watch how quickly they disappear from the plate!
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Baked Coconut Chicken Tenders with Apricot Mustard Dipping Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
These Baked Coconut Chicken Tenders offer a crispy, tropical twist on classic chicken tenders with a sweet and tangy apricot mustard dipping sauce. Coated in a crunchy coconut layer and baked to golden perfection, they provide a delightful balance of flavors and textures perfect for a family-friendly meal or casual entertaining.
Ingredients
Chicken 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
- 1 3/4 pounds chicken tenders, patted dry
- 1/4 cup unsalted butter, melted
Dipping Sauce
- 1/2 cup apricot jam
- 2 tablespoons Dijon mustard
Instructions
- Preheat and prep: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Set up dredging station: Prepare three shallow bowls: in the first, combine flour, garlic powder, kosher salt, and pepper; in the second, beat the egg with a splash of milk; and in the third, place the sweetened coconut flakes.
- Coat chicken: Take each chicken tender and dredge it first in the flour mixture, then dip into the egg wash, and finally press into the coconut flakes ensuring a good, even coating. Arrange the coated tenders on the prepared baking sheet.
- Bake: Drizzle the melted butter evenly over the coconut-crusted chicken tenders. Bake in the preheated oven for 22 minutes, flipping the tenders halfway through cooking. Continue until the chicken reaches an internal temperature of 165 degrees F (74 degrees C). If the coconut starts to brown too quickly, lightly tent the chicken with foil to prevent burning.
- Make sauce: While the chicken bakes, whisk together apricot jam and Dijon mustard in a small bowl until smooth. Chill the dipping sauce in the refrigerator until ready to serve.
- Serve: Plate the baked coconut chicken tenders and serve them warm accompanied by the apricot mustard dipping sauce for a flavorful and delightful meal.
Notes
- Using sweetened coconut flakes adds a nice balance of sweetness complementing the chicken and sauce.
- Make sure to pat the chicken dry before coating to help the coating stick better.
- If you prefer less sweetness, try using unsweetened coconut flakes or reduce apricot jam slightly in the sauce.
- For crispier tenders, avoid overcrowding the baking sheet to allow proper air circulation.
- Check the internal temperature with a meat thermometer to avoid undercooking or overbaking the chicken.
