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
Scale
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.
