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5.0 from 6 votes

Baked Coconut Chicken Tenders

These chicken tenders come together easily and taste great dipped into a simple sriracha dipping sauce.

Prep Time
25 mins
Cook Time
25 mins
Marinate time
4 hrs
Total Time
4 hrs 45 mins
Servings: 8 servings
Calories: 325 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 cup buttermilk
  • 1/4 cup Sriracha
  • 2 pounds chicken tenders
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3 eggs
  • 1 cup Panko bread crumbs
  • 1 cup sweetened coconut flakes
For the dipping sauce:
  • 3/4 cup Greek yogurt
  • 1/4 cup honey
  • 1/4 cup Sriracha sauce

Instructions

    Cup of Yum
  1. In a large bowl combine buttermilk and Sriracha. Add chicken tenders. Make sure tenders are fully submerged in buttermilk mixture. Allow to marinade in the fridge for at least 4 hours or overnight.
  2. Preheat oven to 425° Fahrenheit. Line a baking sheet with foil and top with a cooling rack.
  3. In a medium shallow dish combine all-purpose flour, garlic powder, paprika, salt and pepper. In a second shallow dish whisk together eggs. In a third shallow dish combine panko bread crumbs and coconut.
  4. One at a time remove chicken tenders from buttermilk marinade. Shake or scrape off excess liquid. Dip each tender first into flour mixture, coating both sides. Shake off excess. Then dip in eggs. Shake off excess. Finally dip in panko mixture ensuring both sides are fully coated. Place on prepared baking sheet.
  5. Repeat with remaining tenders.
  6. Bake for 8 minutes, carefully flip each tender, then bake 8 to 10 minutes more until golden brown and cooked through. Serve immediately.
To make the dipping sauce (optional):
  1. Combine all ingredients in a small bowl. Store in the refrigerator until ready to serve.

Notes

  • NUTRITION NOTE: Dip is included in the nutritional information. 
  • SUBSTITUTIONS
  •  
  • TO COOK IN THE AIR FRYER: To air fry, follow steps 1-5. Place tenders in an even layer in your air fryer (you may need to cook in multiple batches) Air fry at 400 degrees Fahrenheit for 8 minutes, flip, then cook 8 minutes more until crispy. 
  • Breadcrumbs: Panko breadcrumbs are larger than standard breadcrumbs so they create a crispier coating. You can substitute with standard breadcrumbs or gluten free breadcrumbs, if needed.
  • Sriracha: If you don't like hot sauce, you can omit. 
  • Flour: You can substitute with gluten free flour to make them gluten free. 
  • Shredded coconut: You can substitute with unsweetened coconut flakes. The unsweetened coconut flakes will add crunch but will not sweeten the chicken. 

Nutrition Information

Calories 325kcal (16%) Carbohydrates 29g (10%) Protein 31g (62%) Fat 9g (14%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 138mg (46%) Sodium 966mg (40%) Potassium 607mg (17%) Fiber 2g (8%) Sugar 15g (30%) Vitamin A 291IU (6%) Vitamin C 13mg (14%) Calcium 89mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 325

% Daily Value*

Calories 325kcal 16%
Carbohydrates 29g 10%
Protein 31g 62%
Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 138mg 46%
Sodium 966mg 40%
Potassium 607mg 13%
Fiber 2g 8%
Sugar 15g 30%
Vitamin A 291IU 6%
Vitamin C 13mg 14%
Calcium 89mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.