Crispy Coconut Chicken Tenders (Baked + Kid-Approved)

Please see the recipe card below for exact ingredient amounts and instructions.

• Chicken: This recipe is for chicken tenders so the recipe uses chicken tenderloins. You could also use this recipe to bread 2-3 smaller chicken thighs.
• Coconut: The coconut used in this recipe is coconut flour, coconut flakes and coconut oil. I suggest trying to use unsweetened coconut flakes to help control the sweetness.
• Egg Whites: The egg whites help to bind the breading mixture to the chicken.
• Lime Juice: The lime juice helps sweeten the chicken.
• Cilantro Lime Dip:You don’t have to serve these with a cilantro lime dip but I really like it! You will need Greek yogurt, garlic powder, lime juice, honey and cilantro for the dip.

Ways to Modify these Coconut Chicken Tenders

• Spices: Try using a variety of spices like Italian seasoning, onion powder, Greek seasoning, za’atar, paprika or chili powder.
• Heat: You get to control what goes in this, which is the best part! If your family likes some spice add some cayenne pepper or red pepper flakes. If your family hates spice leave it out all together and stick with salt, pepper and maybe a little garlic powder.
• Breadcrumbs: Try both regular breadcrumbs or panko breadcrumbs on these chicken tenders instead of the coconut. A panko mixture will create a crunchier texture.
• Dipping Sauce: You can serve these oven-baked chicken tenders with all kinds of sauces like barbecue sauce, ketchup, ranch or even a dill sauce. 
• Glaze: Brush your cooked chicken tenders with honey, balsamic reductions or a spicy glaze to add flavor! 

Make-Ahead Tips for Parties

Need to feed a crowd? These baked chicken tenders are perfect for sliders, wraps, or a party platter.

• Serve with mini buns, sauces, or add to a salad bar setup for easy customization.
• You can bake them earlier in the day and reheat in the oven or air fryer at 300°F.
• For best texture, spray lightly with olive oil before reheating to restore crispiness.
• You can add them to these Parmesan Chicken Tender Sliders.

Best Dipping Sauces

• Honey Mustard Sauce – Sweet and tangy
• BBQ Sauce – Smoky and classic
• Ranch Dressing – Cool and creamy
• Creamy Dill Sauce – Herbaceous and fresh
• Tahini Yogurt Dressing– Garlic yogurt Mediterranean dip
• Tzatziki Sauce – creamy, dill sauce

Ways to Serve Coconut Chicken Tenders

• Want to go beyond the usual sides? These baked tenders are great tucked into pita with hummus, sliced over a grain bowl, or added to a lettuce wrap with a drizzle of hot honey.
• Added to a stir-fry with quick-cooked vegetables.
• In wraps or sandwiches with lettuce, tomato, and a swipe of mayo.
• Chopped over salads like this Lemon Arugula Salad for an easy protein boost.
• Tucked into tacos or burritos.
• Tossed with pasta and veggies.

Storage Tips

• Storage: Store leftover chicken strips in an airtight container for up to 5 days. To reheat leftovers, bake or air fry at 375°F until warmed and re-crisped. Avoid microwaving, which softens the coating.
• To freeze after baking: Cool the cooked tenders completely, then wrap individually in foil or store in a single layer in a freezer-safe container. Reheat in the oven or air fryer at 375°F until crisp and heated through.
• To freeze before baking: Line a tray with parchment paper and place the dredged but uncooked tenders on it in a single layer. Freeze for 2 hours, then transfer to a freezer-safe bag. Bake from frozen at 375°F for 25–28 minutes, or until the internal temperature reaches 165°F.