Crispy Coconut Chicken Tenders (Baked + Kid-Approved)

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My kids really like chicken nuggets in my house.

I think my favorite thing about making chicken tenders at home is that I can control the ingredients myself and I know exactly what is in them.

I also like that these aren’t deep fried in oil but baked to make them healthier. 

These also are great for meal-prep and you can reheat them throughout the week on a busy night. 

My kids love dipping these in aioli, a dill sauce or the cilantro lime dip that is in the recipe. 

These coconut chicken tenders are a nice change to traditional chicken tenders. The sweetness of the coconut is such a nice change and pairs really well with the aioli!

We rotate between today’s Crispy Coconut Chicken Tenders, Chicken Tenders in the Oven, Air Fryer Chicken Tenders and these Air Fryer Coconut Chicken Tenders. 

Recipe Ingredients You’ll Need

• 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.

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

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! 

Step 1: Add Dry Ingredients to Bowls: Whisk coconut flour with salt and pepper in a shallow dish and set aside. Beat egg whites with lime juice until frothy.

Mix shredded coconut with fresh cilantro in a shallow bowl.

Step 2: Coat Chicken: Dredge tenders first in coconut mixture then in egg mixture then in shredded coconut. Be sure to coat both sides. Continue until all tenders are coated.

Step 3: Cook the Tenders: Heat oil in a large skillet and cook tenders, 5 minutes on each side and the coconut crust is golden brown. Drain on paper towels. Server with the dipping sauce below, honey mustard, sriracha sauce or your favorite sauce.

Step 4: Create Dip: Whisk all ingredients together in a small bowl. Refrigerate until ready to serve

What to Serve with Coconut Chicken Tenders

I will often serve these Crispy Coconut Chicken Tenders with sweet potato fries,  Mediterranean Roasted Vegetables, Oven Baked Carrot Fries, Roasted Balsamic Mushrooms or these Roasted Brussels Sprouts with Bacon. 

Storage Tips

You can store the leftovers in an airtight container in the fridge for up to 3 days.

If you do need to store leftovers just reheat in the air fryer or a skillet before eating. The air fryer will help to crisp them up again.