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Crispy Coconut Chicken Tenders

Crispy coconut chicken tenders bake with a golden shredded coconut and panko coating that stays crunchy outside and juicy inside. The tender chicken cooks through while the coating turns golden, giving a sweet-savory crunch kids tend to enjoy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb chicken tenders Trimmed into even pieces if needed for uniform cooking.
Coconut and coating
  • 1 cup shredded sweetened coconut Pulled from the bag; use fine shreds so it sticks to the eggs.
  • 1 cup panko breadcrumbs Use regular panko for best crunch.
  • 0.5 cup flour For dredging to help the coating adhere.
  • 2 eggs Beat to coat the chicken evenly.
  • Salt and pepper Season the chicken to taste.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F and line a sheet pan with parchment for easy cleanup.
  2. Set up a dredging station with flour in one dish, beaten eggs in another, and combined shredded sweetened coconut with panko breadcrumbs in a third.
Coat and bake
  1. Season the chicken tenders with salt and pepper, then dredge them in flour to lightly coat the surface.
  2. Dip the floured chicken into the beaten eggs, letting excess drip off so the crust stays crisp.
  3. Press the coconut-panko mixture firmly onto the chicken tenders so it adheres through baking.
  4. Arrange the coated chicken tenders on the sheet pan in a single layer with space between pieces for even browning.
  5. Bake at 400°F for 18-20 minutes, flipping halfway, until the coating is golden and crispy and the chicken is cooked through.

Notes

Press the coconut-panko coating firmly so it sticks through baking, creating a crunchy shell. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan at 400°F until hot and crisp again. Freezing is not recommended because the coconut coating softens after thawing. For a lighter option, use egg whites instead of whole eggs for dipping (coat may brown slightly less).