These oven-baked coconut chicken tenders are a crispy, flavorful dinner ready in about 30 minutes. Juicy chicken strips are coated in seasoned panko breadcrumbs, shredded coconut, and sesame seeds, then baked at 450°F until golden and crunchy.
Baking them on an elevated wire rack allows hot air to circulate around the coating, creating a crisp exterior without deep frying.
Paired with a creamy sweet chili dipping sauce made with mayonnaise and Sriracha, these chicken tenders offer a satisfying combination of sweetness, spice, and savory flavor.
Each serving provides 43 grams of protein, making this recipe a convenient option for a quick weeknight meal.
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Cooking Temperature: 450°F (230°C)
- Main Cooking Method: Oven-baked
Ingredients
For the Chicken Tenders
- 1 pound boneless chicken breast tenderloins or skinless chicken breast cut into 1-inch strips
- 3 tablespoons all-purpose flour
- 1 large egg
- 1½ teaspoons Sriracha sauce
- 1 cup panko breadcrumbs
- ½ cup unsweetened shredded coconut
- 2 tablespoons sesame seeds
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¾ teaspoon salt, divided
- 1 tablespoon olive oil
- Nonstick cooking spray
For the Sweet Chili Dipping Sauce
- ⅓ cup mayonnaise
- ¼ cup Asian sweet chili sauce
- 1 tablespoon Sriracha sauce
Instructions
Step 1: Prepare the Oven and Baking Rack
Preheat the oven to 450°F (230°C). Place an 18 × 13-inch wire rack inside a rimmed baking sheet and coat it lightly with nonstick cooking spray. The elevated rack allows hot air to circulate beneath the chicken, helping the coating become crisp on all sides.
Step 2: Set Up the Breading Stations
Arrange three shallow dishes next to each other to make the coating process easier.
In the first dish, add the flour. In the second, whisk the egg with 1½ teaspoons of Sriracha until thoroughly combined.
For the third dish, combine the panko breadcrumbs, shredded coconut, sesame seeds, paprika, garlic powder, and ¼ teaspoon of salt. Drizzle the olive oil over the mixture and stir until the breadcrumbs are evenly coated.
Step 3: Season and Coat the Chicken
Sprinkle the chicken tenderloins with the remaining ½ teaspoon of salt. Working with one piece at a time, dredge each tenderloin in flour, turning to cover all sides. Shake off any excess flour before dipping it into the egg mixture.
Transfer the chicken to the panko and coconut mixture. Press the coating firmly onto the surface, turning the tenderloin to cover every side. Place each coated piece on the prepared wire rack, leaving space between the pieces for even cooking.
Step 4: Bake Until Golden and Crispy
Transfer the baking sheet to the preheated oven. Bake the chicken for approximately 15 minutes, or until the coating is golden brown and the chicken is fully cooked.
Check the thickest part of a tenderloin with a digital meat thermometer. The internal temperature should reach 165°F (74°C). If the chicken needs additional time, continue baking and check again shortly afterward.
For toaster ovens, use a temperature of 425°F and begin checking the chicken after 10 minutes. Cooking time may vary depending on the appliance and the thickness of the strips.
Step 5: Make the Dipping Sauce
While the chicken bakes, prepare the sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, and remaining tablespoon of Sriracha until smooth and creamy.
Taste and adjust the amount of Sriracha if desired. Set the sauce aside until the chicken is ready to serve.
Step 6: Serve
Remove the cooked chicken tenders from the oven and let them rest briefly on the rack. Arrange them on a serving platter with the sweet chili dipping sauce on the side.
Serve while hot for the best contrast between the crunchy coconut coating and tender chicken.
Tips for Crispy Coconut Chicken Tenders
- Use panko breadcrumbs: Their coarse texture helps create a light, crunchy crust that holds up well during baking.
- Press the coating firmly: Gently pressing the coconut and breadcrumb mixture onto the chicken helps prevent it from falling off in the oven.
- Avoid overcrowding: Leave space between the tenderloins so hot air can circulate and the coating can brown evenly.
- Use a wire rack: Elevating the chicken prevents moisture from collecting underneath and softening the crust.
- Check the internal temperature: Chicken should reach 165°F in its thickest section. A thermometer provides a more reliable indication of doneness than color alone.
- Prepare the sauce ahead: Mixing the dipping sauce while the chicken cooks saves time and allows the flavors to blend.
Serving Suggestions
These coconut chicken tenders pair well with a variety of easy side dishes. Serve them with a fresh green salad, roasted vegetables, steamed rice, or oven-baked sweet potato fries for a complete dinner.
For a casual meal, arrange the tenders in a basket with the dipping sauce and a side of crunchy coleslaw. They can also be sliced and added to a rice bowl with fresh vegetables and a drizzle of sweet chili sauce.
Nutrition Facts
The estimated nutritional values below are for one serving, based on four servings for the entire recipe.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 623 | — |
| Total Fat | 33g | 42% |
| Saturated Fat | 11g | 54% |
| Cholesterol | 151mg | 50% |
| Sodium | 975mg | 42% |
| Total Carbohydrate | 38g | 14% |
| Dietary Fiber | 4g | 14% |
| Total Sugars | 12g | — |
| Protein | 43g | 86% |
| Calcium | 121mg | 9% |
| Iron | 4mg | 23% |
| Potassium | 486mg | 10% |
| Vitamin C | 3mg | 3% |
Percent Daily Values are based on a 2,000-calorie daily diet. Nutritional values are estimates and may vary depending on the ingredients and brands used.
