5 from 3 votes
Baked Coconut Panko Chicken Tenders with Honey Mustard Sauce
These oven baked coconut panko chicken tenders are a great option for a weeknight dinners. Kids love dipping the baked chicken strips into the honey mustard sauce. You'll love how the coconut and panko topping keeps this baked breaded chicken recipe moist and tender.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
405 kcal
Course:
Main Course
Cuisine:
International
Ingredients
Coconut panko chicken tenders
- ½ cup panko
- 1 tablespoon olive oil
- 1 pound chicken tenderloin
- 1 cup flour
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 egg lightly beaten
- ½ cup dried coconut unsweetened, shredded
Honey mustard dipping sauce
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 1 dash Tabasco sauce or other hot sauce
Instructions
- Heat the oven to 400°F. Line a baking sheet with parchment paper.
- Mix the panko and olive oil in a small baking pan and toast for about 5 minutes until the panko is light brown.
- Let the toasted panko cool slightly, then mix with the shredded coconut.
- Set out three bowls for dipping the chicken tenders. In the first bowl, stir together the flour, salt, and pepper. Add the eggs to the second bowl. Add the panko and coconut to the third.
- Dip or two of the chicken tenders into the flour bowl and shake off extra. Dip the same tenders into the eggs and let the excess drip off. Dip the tenders into the final bowl, turning it over a few times to ensure that it is fully coated. Place the tenders on the prepared baking sheet, leaving a small amount of room between each one.
- Bake for 15 to 20 minutes, turning the panko coconut chicken tenders over once about 10 minutes into baking. Chicken should be cooked until it reaches an internal temperature of at least 165°F.
Cup of Yum
Honey mustard dipping sauce
- While the chicken tenders are baking, combine all of the ingredients for the dipping sauce into a small bowl.
Notes
- Nutritional values shown are for the baked panko chicken tenders and do not include the honey mustard. Try other dipping sauces like a homemade BBQ sauce, creamy pesto, sumac and yogurt, or lemon herb tahini.
- Boneless chicken breast, cut into thin slices lengthwise, can be substituted for the chicken tenders.
- Get crispier baked coconut panko chicken tenders by toasting your panko with a little oil before using them.
Nutrition Information
Calories
405kcal
(20%)
Carbohydrates
32g
(11%)
Protein
32g
(64%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.02g
(1%)
Cholesterol
154mg
(51%)
Sodium
804mg
(34%)
Potassium
558mg
(12%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
154IU
(3%)
Vitamin C
2mg
(2%)
Calcium
40mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 405
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 32g | 64% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 154mg | 51% |
| Sodium | 804mg | 34% |
| Potassium | 558mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.