Coconut Chicken Tenders
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Unrated
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
8 tenders
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Calories
215 kcal
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Course
Main Course
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Cuisine
American
Coconut Chicken Tenders
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Let's all indulge the kid in us, and get down on these ultra crispy, completely irresistible Baked Coconut Chicken Tenders. We coat tender chicken in a light coconut and panko breading, bake them on a screaming hot baking sheet and then serve them with a quick warm mango salsa and a hot honey drizzle.
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Ingredients
- 1 lb chicken tenderloin
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1 1/4 tsp kosher salt divided
- 1/2 cup flour
- 1 large egg + 1 tablespoon water
- olive oil spray
- 1 tbsp butter unsalted, cut into quarters
- honey hot or regular, for drizzling
- peanuts chopped, for garnish
Warm Mango Salsa
- 2 tsp olive oil
- 1/4 cup red bell pepper finely diced
- 1/2 jalapeno pepper finely diced; leave stems and seeds for extra spice or use whole
- 2 tbsp onion minced or finely diced
- 1 small garlic clove, minced
- 1 cup Mango diced
- 1/4 cup white wine vinegar
- 1 1/2 tbsp honey
- 1/4 cup water
- salt to taste
Instructions
- Preheat oven to 425 degrees. Place a medium to large baking sheet in the oven to heat while the oven preheats. You want space between each chicken tender, but you also don't want them to be too far apart so the butter can reach each piece of chicken.
- Season chicken tenders with a little bit of salt and pepper on both sides.
- Add panko, coconut, and 3/4 teaspoon salt to a shallow bowl or plate. Mix to combine.
- Add flour and remaining 1/2 teaspoon salt to another shallow bowl or plate. Mix to combine.
- Add egg and water to a medium bowl. Whisk to combine.
- Dredge the chicken tender in the flour. Pat off excess. Dredge in egg. Coat in panko and coconut mixture. Make sure to press the breading in to the chicken. Repeat with remaining chicken tenders.
- When all the tenders are coated, spray both sides generously with olive oil spray. Carefully take the hot pan out of the oven and drop the butter pieces on. Tilt the pan to coat the bottom evenly. Lay the chicken tenders on the baking sheet. Place in the oven and bake 15 minutes. Pull them out, flip over and bake another 5-7 minutes until crisp and brown. Drizzle with honey, sprinkle with peanuts and serve with mango salsa.
- While chicken cooks, make the salsa. Heat a small saute pan to a medium heat. Add pepper, onion, and jalapeno. Saute about 3-4 minutes until the veggies have softened. Add garlic. Cook for 1 minute. Add the mango, vinegar, honey, and water. Bring to a boil and reduce to a simmer. Simmer until thick and the mango is soft, about 5-6 minutes. Cool slightly before serving. Season to taste with salt and pepper. Garnish with chopped cilantro if desired.
Nutrition Information
Show Details
Serving
1chicken tender
Calories
215kcal
(11%)
Carbohydrates
20g
(7%)
Protein
15g
(30%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
63mg
(21%)
Sodium
597mg
(25%)
Potassium
285mg
(6%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
94IU
(2%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8tenders
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1chicken tender | |
| Calories | 215kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 597mg | 25% |
| Potassium | 285mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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