Description

These Baked Coconut Chicken Tenders are a healthier and delicious alternative to fried chicken tenders. Tender chicken is coated in a crispy coconut crust and baked to golden perfection. They’re perfect for dipping in a sweet and tangy apricot mustard sauce.

Ingredients

Units Scale

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
1/2 cup apricot jam
2 tablespoons Dijon mustard

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Instructions

Preheat and prep: Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Set up dredging station: In three separate shallow bowls, add: (1) flour, garlic powder, salt, and pepper; (2) beaten egg with a splash of milk; (3) coconut flakes.
Coat chicken: Dredge each chicken tender in the flour mixture, then the egg mixture, and finally the coconut flakes, pressing to adhere. Place on the prepared baking sheet.
Bake: Drizzle chicken tenders with melted butter. Bake for 22 minutes, flipping halfway through, or until chicken reaches an internal temperature of 165 degrees F (74 degrees C). If coconut browns too quickly, tent with foil.
Make sauce: While chicken bakes, whisk together apricot jam and Dijon mustard in a small bowl. Refrigerate until ready to serve.
Serve: Serve chicken tenders with the apricot mustard dipping sauce.

Notes

Chicken tenders: Be sure to use chicken tenders/strips, not whole chicken breasts, as they are smaller and thinner.

Nutrition

Serving Size: 3 chicken tenders
Calories: 480kcal
Sugar: 15g
Sodium: 720mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 30g
Cholesterol: 120mg