This Crispy Coconut Chicken Tenders recipe makes a chicken tender that is crunchy on the outside and tender on the inside with a delicious hint of coconut.
If your kids love chicken – check out one of our most popular posts Toddler Perfect Chicken Nuggets.
How Do You make Crispy Chicken Tenders?
There are a couple of tips and key things to making baked chicken tenders nice and crispy.
Tip #1: Use Panko instead of regular breadcrumbs. Panko is Japanese breadcrumbs that have a light flaky texture and definitely produce a more crispy crunch that regular breadcrumbs.
Tip #2: If you want a really crispy baked chicken tender, drizzle or spray a little bit of oil on your chicken tenders before baking.
Tip #3: Put a cooling rack on your baking sheet and let them bake on top of the cooling wrack. This allows air to circulate around the entire chicken tender giving it a much more crispy texture on the top and bottom.
What Sides Should I Make with Chicken Tenders for dinner?
Chicken tenders are a great main dish for kids because they can be served with SO many different sides. Chicken is a great source of lean protein and contains all of the essential amino acids needed for kids to build, maintain, and repair the tissues in their body. Because the protein part of your meal is taken care of, the world is your oyster as far as what to serve with chicken tenders! Here are some of our favorite things to serve with chicken tenders:
Coconut Chicken Fingers
- 1 pound chicken breast
- 3/4 cup coconut flakes
- 3/4 cup panko (Japanese bread crumbs)
- 1 1/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 cup flour, all-purpose
- 2 large egg
- 1 cup brown rice, raw
- 3 cup broccoli, florets
- 1 tablespoon olive oil
- 2 tablespoon Italian Seasoning
- 2 cup carrots, baby
- 2 cup strawberries
- Preheat oven to 400°F.
- Slice chicken into thin strips, or use pre-cut tenders.
- Roughly chop coconut flakes until they are about the same size as the Panko pieces; combine with Panko and spices in a shallow dish.
- Place the flour in another shallow dish, and the egg in another; give the egg a quick beating.
- Dredge one chicken tender at a time in the flour, then dip it in the egg and finally in the coconut mixture. Pat down firmly with your fingers to make sure the coating sticks and the chicken is well covered.
- Place tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. You can drizzle a little olive oil over top to help them crisp if you want.
- Bake for 20 minutes or until juices run clear. Try not to overcook–they cook fast! (If on the small side, check after 15 minutes.) When done, the coconut will be nice and golden and the Panko crisp but still light in color.
- While chicken is baking, cook rice as directed on the package.
- Cut broccoli into smaller florets and toss with olive oil and Italian seasoning. Spread evenly onto a baking sheet and roast for 10 minutes. (Watch out–they can overcook quickly as well!)
- Serve chicken with rice, broccoli, carrots, and strawberries on the side.