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Coconut Chicken Tenders

Sheet Pan Coconut Chicken Tenders Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast tenders
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup unsweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Cooking oil spray

Method
 

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment. Whisk the coconut, panko, garlic powder, paprika, salt, and pepper in a shallow bowl.
  2. Set up a dredging station with flour, beaten eggs, and the coconut mixture. Pat the chicken dry. Coat each tender in flour, dip in egg, then press into the coconut mixture to cover all sides. Place on the pan.
  3. Spray the tenders generously with oil. Bake 10 minutes, flip, spray the second side, and bake 8 to 10 minutes more until golden and cooked through (165°F/74°C).
  4. Transfer to a platter and serve hot with your favorite dipping sauce.

Notes

If you want extra-crisp bottoms, place a wire rack on the sheet pan and arrange the tenders on the rack. This also means you don’t need to flip them. The coated tenders can sit at room temperature for about 5 minutes before baking to help the crust set.