Baked Coconut Chicken Tenders

Serves 4
Prep Time:
Total Time:
Baked Coconut Chicken Tenders: These crispy and slightly sweet chicken tenders are perfect for a snack or meal. I like mine with two dipping sauces: honey mustard and chili ketchup!
Print Recipe

Rate This Recipe

Just a moment please...

Did you make this?

Instagram logo

Snap a photo and tag @macheesmo so I can see your work.

Baked coconut chicken tenders that are slightly sweet and pair perfectly with two dipping sauces: A chili ketchup and a classic honey mustard!


1 1/2 - 2 pounds chicken breasts
1 cup all-purpose flour
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoon chili powder
2 large eggs
2 cups unsweetened coconut flakes

Chili Ketchup:

1/2 cup ketchup
1 tablespoon garlic chili sauce

Honey Mustard:

1/3 cup dijon mustard
1 tablespoon honey


1) Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

2) Working with one chicken breast at a time, place it between some plastic wrap and pound it until it’s the same thickness, roughly 1/4 inch thick. Then slice the chicken into about 2-3 inch tenders. Repeat until all your tenders are ready.

3) In a shallow dish, pour in your unsweetened coconut. Whisk the eggs with a few tablespoons of water in a bowl. On a plate, spread out the flour and seasoning and stir together.

4) Working with a few tenders at a time, dust in the flour mixture, then transfer to the egg wash, and finally completely coat in unsweetened coconut flakes. Pack on the flakes so they are well-coated on the chicken. Transfer coated chicken tenders to a baking sheet.

5) When all chicken tenders are done, bake chicken for 18-20 minutes, flipping once halfway through, until chicken is cooked through and coconut is toasted and browned on top. Test a tender by cutting it in half and bake longer, if needed.

6) While chicken bakes, you can stir together the chili ketchup and/or honey mustard.

7) Serve tenders out of the oven with the dippings sauces!