Ultra-Crispy Baked Coconut Chicken Tenders with Irresistible Honey-Mustard Dipping Sauce

Transform your dinner routine with these incredibly delicious and healthy Coconut Chicken Tenders! Baked to golden, ultra-crispy perfection, they offer a delightful tropical twist to a classic family favorite. Forget the deep fryer; our special technique ensures maximum crunch and flavor without the added oil. Complementing this culinary delight is a lightning-fast, five-ingredient honey-mustard dipping sauce that’s so good, you’ll want to put it on everything. Get ready to savor every bite of this easy, simple, and unforgettable meal!

Why These Coconut Chicken Tenders Will Become a Family Favorite

These aren’t just any chicken tenders; they’re a revelation! If you’re a fan of vibrant coconut flavor and crave that satisfying crunch, prepare to be amazed. Our recipe focuses on creating deeply flavorful chicken that’s baked, not fried, making it a healthier alternative without sacrificing an ounce of taste or texture. Each tender boasts an incredible exterior that gives way to juicy, tender chicken inside, making them a perfect dish for both kids and adults. Plus, the quick honey-BBQ mustard dipping sauce is the ideal sweet and tangy counterpoint, tying all the flavors together beautifully. It’s a complete meal that’s simple enough for a weeknight but impressive enough for guests.

Mastering the Chicken Tender Preparation

The foundation of truly exceptional coconut chicken tenders begins with careful preparation of the chicken itself. Choosing the right cut and preparing it properly will significantly impact the final texture and flavor of your dish.

Choosing Your Chicken: Tenders or Breasts?

For this recipe, we specifically call for chicken tenders. These lean, flavorful strips of meat are naturally tender and cook quickly, making them ideal for this dish. However, if you only have chicken breasts on hand, don’t fret! You can easily transform them into tender-sized strips. Simply slice each chicken breast lengthwise into three or four thinner strips, aiming for a consistent thickness similar to that of natural tenders. This ensures even cooking and a delightful bite every time.

Effortless Tendon Removal: A Game-Changer

One common hurdle with chicken tenders is the removal of the pesky white tendon. While it might seem like a tedious task, there’s an incredibly simple hack that makes it a breeze. Many online tutorials demonstrate how to use a fork and paper towel to cleanly pull the tendon out in one swift motion. For any more stubborn or deeply embedded gristle or fat, a sharp paring knife can quickly clean up the tenders. After removing tendons and any unwanted bits, pat the chicken dry thoroughly with paper towels. This crucial step helps the marinade and breading adhere better, leading to a crispier finish.

The Marinating Dilemma: Coconut Milk for Max Flavor and Tenderness

At this stage, you have an important decision to make regarding the chicken’s flavor and tenderness:

• Marinate for Enhanced Flavor and Juiciness: For an intensely tropical coconut flavor and exceptionally juicy chicken, we highly recommend a quick soak in coconut milk. This isn’t a complex marinade with a long list of ingredients; it’s just pure, full-fat coconut milk. The coconut milk not only infuses the chicken with its distinct aroma but also acts as a natural tenderizer, ensuring your chicken is melt-in-your-mouth tender. Even a short 20-30 minute marinade can make a noticeable difference, though an overnight soak will yield the most profound results.
• Skip the Marinade for Speed: If time is of the essence, you can absolutely skip the marinating step. You’ll still achieve delicious and crispy coconut chicken tenders! Just make sure to pat your chicken tenders very dry with a paper towel before proceeding with the battering process. While the coconut flavor might be slightly less pronounced, the delightful crunch and overall taste will still impress.

The Ultimate Crispy Coconut Chicken Breading System

Once your chicken tenders are prepped, it’s time to build that sensational crust. Our unique two-stage breading process ensures maximum flavor and an unparalleled crispiness that will make you forget about fried chicken. This system involves a flavorful wet batter followed by a dry, crunchy coating.

Stage One: The Flavorful Batter

Our batter is much more than just a coating; it’s a foundational layer of flavor and adhesion. Each ingredient plays a crucial role in creating a well-rounded and delicious base for our coconut chicken:

• Egg and Coconut Milk: These are the liquid heroes of our batter, binding everything together while adding moisture and another layer of delicate coconut flavor. Using full-fat coconut milk here is essential for richness.
• Dijon Mustard: A tablespoon of Dijon mustard might seem unusual for chicken tenders, but it’s a secret ingredient that adds a subtle, sophisticated tang and depth to the flavor profile without making the chicken taste overtly mustardy. It perfectly complements the sweetness of the coconut.
• All-Purpose Flour: Just a touch of flour is added to the batter to give it body and help it adhere evenly to the chicken, creating a perfect canvas for the breading.
• Essential Spices: Instead of mixing spices into the dry breading where they might fall off, we incorporate them directly into the wet batter. This ensures every inch of your chicken tender is infused with a harmonious blend of paprika, onion powder, garlic powder, salt, and pepper. These classic seasonings elevate the chicken’s natural taste and pair beautifully with the coconut.

Stage Two: The Dynamic Two-Ingredient Breading

The magic of our ultra-crispy texture lies in this dynamic duo of breading ingredients:

• Panko Breadcrumbs: If you’re serious about crispy baked chicken, panko is non-negotiable. Unlike regular breadcrumbs, panko is made from crustless white bread and has a larger, flakier, and airier texture. This allows it to absorb less oil and become significantly crunchier and lighter than traditional breadcrumbs when baked. It’s the secret to achieving that irresistible shatter-crisp exterior without deep frying.
• Sweetened Coconut Flakes: To amplify the tropical essence and add a delightful touch of sweetness, we use sweetened coconut flakes. For optimal adhesion and a more uniform coating, these flakes are quickly pulsed in a food processor or blender. This breaks them down into smaller, more manageable pieces that cling better to the chicken, preventing them from flaking off during cooking and ensuring a consistent coconut flavor in every bite.

Unlocking the Secrets to Ultra-Crispy Baked Chicken Tenders

While deep frying undeniably delivers a certain level of crispiness, you can absolutely achieve a wonderfully crunchy exterior with baking – and with far less mess and oil! Here are our top tips and tricks to ensure your baked coconut chicken tenders come out phenomenally crispy every single time:

• Utilize a Wire Cooling Rack for Even Heat: This is perhaps the most impactful secret to crispy baked chicken. By placing a wire cooling rack directly on top of your sheet pan and baking the chicken tenders on the rack, you allow hot air to circulate completely around each piece. This even exposure to heat ensures that the bottoms of the tenders get just as crispy as the tops and sides, preventing sogginess that can occur when chicken rests directly on a flat pan. If you don’t have a wire rack, simply bake the chicken directly on a parchment-lined sheet pan, but be sure to flip the tenders halfway through cooking to ensure both sides brown and crisp up.
• Spray Generously with Cooking Oil: Don’t be shy with the cooking spray! A generous coating of cooking oil (coconut oil spray works wonderfully for this recipe) serves a dual purpose. Firstly, it creates a non-stick surface, ensuring your beautifully breaded tenders don’t stick to the rack or pan. Secondly, and more importantly, the oil helps the breading crisp up and turn golden brown, mimicking the effect of shallow frying by providing that essential fat for browning.
• Pre-Toast the Panko and Coconut Mixture: This is our ultimate secret weapon for maximum crunch and enhanced flavor! Before you even touch the chicken, spread your panko breadcrumbs and pulsed coconut flakes on a sheet pan, give them a light spray of cooking oil, and bake them for a few minutes until lightly golden. This quick pre-toasting step accomplishes two vital things:
  1. Boosts Flavor: Toasting brings out a richer, nuttier flavor in both the panko and the coconut, adding another layer of deliciousness to your tenders.
  2. Enhances Crispness: By starting with a coating that is already partially dehydrated and crispy, you give your chicken a head start on crunch. When this already-crispy coating is then applied to the chicken and baked, the final result is exponentially crunchier than if you were to use raw breading.

  This small extra step makes a colossal difference in achieving truly irresistible, ultra-crispy baked coconut chicken tenders.

Air Frying Coconut Chicken Tenders: A Speedy & Crispy Alternative

For those who love the convenience and crisping power of an air fryer, these Coconut Chicken Tenders are an excellent candidate. The air fryer circulates hot air rapidly, creating an incredibly crispy exterior in a fraction of the time, making it perfect for a quick and satisfying meal.

1. Preheat and Arrange: Begin by preheating your air fryer to 400°F (200°C). Arrange the breaded chicken tenders in a single, even layer within the air fryer basket. It’s crucial not to overcrowd the basket or overlap the chicken, as this will steam the tenders instead of crisping them. You may need to cook them in multiple batches, depending on the size of your air fryer.
2. Cook, Flip, and Finish: Cook the tenders for an initial 5-8 minutes. Carefully flip them over, spray the newly exposed side generously with cooking oil, and continue to cook for another 5-8 minutes. Cook until the tenders are beautifully golden brown and reach an internal temperature of 160°F (71°C). Remember that carryover heat will typically bring the chicken up to the safe temperature of 165°F (74°C) after resting.

Crafting the Perfect Honey-Mustard Dipping Sauce

No batch of crispy coconut chicken tenders is complete without the perfect dipping sauce. Our quick and easy five-ingredient honey-mustard sauce is more than just an accompaniment; it’s a flavor powerhouse that elevates the entire dish, making each bite truly unforgettable. Here are some essential tips for creating a phenomenal sauce:

• Quality Mayo Makes All the Difference: For the richest, creamiest, and most flavorful dipping sauce, invest in a high-quality, real, full-fat mayonnaise. Brands like Hellmann’s or Best Foods® are highly recommended for their superior texture and taste. Avoid light or low-fat varieties, as they can result in a thinner, less satisfying sauce.
• Yellow Mustard for Classic Tang: Pay attention to the type of mustard! For this particular dipping sauce, we call for classic yellow mustard, not Dijon. While Dijon is fantastic in the chicken batter, its sharp, complex flavor profile isn’t quite right for the sweet and tangy balance we’re aiming for in this dipping sauce. Yellow mustard provides that familiar, bright tang that pairs perfectly with honey and BBQ sauce.
• Sweeten to Your Preference: This sauce has a lovely balance of sweet and tangy, with a noticeable but not overwhelming sweetness. If you prefer a less sweet sauce, add the honey gradually, tasting as you go until you reach your desired level of sweetness. Conversely, if you have a sweet tooth, feel free to add a little extra honey.
• Don’t Skip the Seasoning: A small pinch of salt and pepper might seem minor, but it’s incredibly important. These basic seasonings don’t just add flavor; they help to round out and balance all the other ingredients, ensuring the sauce tastes cohesive and vibrant.
• Choose a Flavorful Honey BBQ Sauce: The right BBQ sauce can truly enhance the depth of this dipping sauce. We’ve found that Sweet Baby Ray’s Honey BBQ® sauce works exceptionally well, adding a smoky, sweet, and savory dimension that complements the chicken perfectly. Use your favorite honey-flavored BBQ sauce for the best results.

Serving Suggestions and Variations

These Ultra-Crispy Baked Coconut Chicken Tenders are incredibly versatile and can be served in a multitude of ways. For a complete and satisfying meal, consider pairing them with some of these delicious sides:

• Classic Fries or Sweet Potato Fries: The perfect companion to any tender.
• Coleslaw: A creamy, crunchy coleslaw provides a refreshing contrast to the chicken.
• Rice Pilaf or Coconut Rice: To lean into the tropical theme, a simple coconut rice would be divine.
• Steamed Green Beans or Asparagus: For a lighter, healthier option.
• A Simple Garden Salad: A fresh salad with a light vinaigrette balances the richness of the chicken and sauce.

Spice Level Variations: If you enjoy a little heat, consider adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken batter. For an even more fiery kick, a touch of sriracha mixed into the dipping sauce can create an exciting twist.

Other Dipping Sauce Ideas: While our honey-mustard sauce is a perfect match, feel free to experiment with other dips like a sweet chili sauce, a creamy mango chutney, or even a simple squeeze of fresh lime juice for a vibrant, zesty flavor.

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Easy Coconut Chicken Tenders

By

Chelsea Lords

These ultra-crispy baked Coconut Chicken tenders are golden, crunchy, and downright irresistible—no frying needed! Pair them with a quick and delicious five-ingredient honey-mustard sauce.

Prep Time:

30
minutes

Cook Time:

20
minutes

Total Time:

50
minutes

Servings:

4
servings

Video

Watch our video tutorial for a step-by-step guide to making these delicious Coconut Chicken Tenders!

Equipment

• Large sheet pan (15″ x 21″)
• Cooling rack
• Blender
  or food processor

Ingredients

Chicken

• 1
  pound
  chicken tenderloins
  (about 7 to 9 tenders)
• 1
  cup
  coconut milk
  (full-fat; optional—see note 1)

Breading Mixture

• 1
  cup
  sweetened coconut flakes
• 1
  cup
  panko breadcrumbs
  (see note 2)
• 
  Cooking spray
  

Batter Mixture

• 2
  tablespoons
  all-purpose flour
• 1
  large
  egg
• 2
  tablespoons
  coconut milk
  (full-fat, see note 1)
• 1
  tablespoon
  
  Dijon-style mustard
  
• 1-1/2
  teaspoons
  garlic powder
• 1-1/2
  teaspoons
  paprika
• 1-1/2
  teaspoons
  
  salt
  
• 1/2
  teaspoon
  onion powder
• 1/2
  teaspoon
  
  pepper
  

Dipping Sauce

• 1/4
  cup + 2 tablespoons
  mayo
• 1-1/2
  teaspoons
  yellow mustard
• 1
  lemon
  (for fresh juice)
• 1-1/2
  tablespoons
  honey
• 1
  tablespoon
  honey BBQ sauce
  (like Sweet Baby Ray’s)
• 
  Salt and
  pepper
  

Instructions

1. Optional Marinade: Begin by patting your chicken tenders thoroughly dry with a paper towel. Trim any visible fat and meticulously remove tendons (you can find helpful video tutorials online for an easy hack!). Once prepped, transfer the tenders to a large resealable bag or a shallow container. Pour 1 cup of full-fat coconut milk over the chicken, ensuring each piece is well coated. Cover the container or seal the bag and refrigerate for a minimum of 20-30 minutes, or for best results, overnight. After marinating, discard the coconut milk. Take each tender individually and run your fingers down its length to gently remove any excess coconut milk, then dab lightly with a paper towel. A little residual coconut milk is perfectly fine.
2. Preheat your oven to 400°F (200°C). Prepare a large sheet pan by placing a wire cooling rack directly on top of it. This setup is crucial for achieving maximum crispiness.
3. Prepare the Breading: Add the sweetened coconut flakes to a blender or food processor and pulse briefly until they break down into fine crumbs. Pour these coconut crumbs onto the same sheet pan (without the rack for now) along with the panko breadcrumbs. Spread the mixture in an even layer across the pan. Lightly spray the panko and coconut with cooking oil, then place the sheet pan into the preheated oven. Bake for a mere 2-4 minutes, or until the mixture is lightly golden brown and fragrant. Watch it closely, as it can toast quickly! Once toasted, transfer the panko and coconut into a wide, shallow bowl and stir to combine. Now, place the wire cooling rack back onto the sheet pan and spray it generously with cooking oil; this is where your chicken will bake.
4. Create the Batter: In a separate large, shallow bowl, combine all the batter mixture ingredients: all-purpose flour, large egg, 2 tablespoons full-fat coconut milk, Dijon-style mustard, garlic powder, paprika, salt, onion powder, and pepper. Whisk these ingredients together until they form a smooth, well-combined batter. One at a time, press each chicken tender into the batter, ensuring all sides are thoroughly and evenly coated. Continue this process until all the tenders have been dredged; they should absorb most, if not all, of the batter mixture.
5. Coat and Arrange: Next, take each battered tender and dredge it generously in the toasted panko and coconut breading mixture. Press the breading firmly onto all sides of the chicken to ensure a thick, even coating. You should use the majority of your breading mixture. Place the fully coated chicken tenders onto the prepared wire cooling rack on the sheet pan, making sure they are not touching. If you have any leftover breading, gently press it onto the tops of the tenders. Finally, generously spray the tops of the breaded tenders with cooking oil.
6. Bake to Perfection: Transfer the sheet pan with the chicken tenders to the center rack of your preheated oven. Bake for 10 minutes. After 10 minutes, carefully remove the pan, use tongs to gently flip each tender to the other side, and generously spray the newly exposed side with cooking oil. Return the pan to the oven and continue baking for another 5-10 minutes, or until the chicken reaches an internal temperature of 160°F (71°C) when tested with a meat thermometer. (Smaller tenders typically finish around 5 minutes, medium tenders around 7, and larger ones closer to 10 minutes for the second bake.) Once cooked, remove from the oven and perform a taste test. A light sprinkle of additional salt may be added if needed to truly bring out the flavors.
7. Prepare the Dipping Sauce: While the chicken bakes, prepare your irresistible dipping sauce. In a small bowl, whisk together the mayo, yellow mustard, 1-1/2 tablespoons honey, 1 tablespoon honey BBQ sauce, and a squeeze of fresh lemon juice (starting with about 3/4 teaspoon). Add a pinch of salt (around 1/4 teaspoon) and pepper (about 1/8 teaspoon). Whisk until smooth, then taste and adjust the ingredients to your personal preference, adding more honey for sweetness, lemon juice for tang, or salt and pepper as needed.
8. Serve and Enjoy: Serve your crispy baked coconut chicken tenders immediately, fresh out of the oven, with generous amounts of the honey-mustard dipping sauce on the side. These tenders are at their absolute crispiest when fresh, so we recommend cooking only enough for one meal to enjoy them at their peak.

Recipe Notes

Note 1 (Coconut Milk): While marinating in coconut milk enhances flavor and tenderness, these tenders are still delicious if you skip this step. If omitting the coconut milk marinade, substitute the 2 tablespoons of coconut milk in the batter mixture with an additional 2 tablespoons of mayonnaise. Always use full-fat coconut milk (such as Imperial Kitchen® or Thai Kitchen®) for its richness; lite versions are too watery for this recipe.

Note 2 (Panko Breadcrumbs): Panko breadcrumbs are distinguishable from regular breadcrumbs by their larger, flakier, and lighter texture, which results in a significantly crunchier end product. You can typically find panko in the baking aisle of your grocery store, usually near other breadcrumbs, flour, or cornmeal.

Nutrition Note: The provided nutrition information is an estimation for the chicken tenders only and does not include the dipping sauce. The amount of dipping sauce consumed will vary per individual, thus altering the overall nutritional intake.

Storage: Store any leftover Coconut Chicken Tenders in an airtight container in the refrigerator for up to 3 days. To regain their crispiness, reheat them in a preheated oven at 375°F (190°C) until thoroughly heated and re-crisped. The honey-mustard sauce should be stored separately in an airtight container in the fridge for up to one week; stir well before serving.

Nutrition

Serving:
1
serving

|

Calories:
501
kcal

|

Carbohydrates:
35.3
g

|

Protein:
33
g

|

Fat:
25.1
g

|

Cholesterol:
129.2
mg

|

Sodium:
432.8
mg

|

Fiber:
3.4
g

|

Sugar:
9.5
g

Nutrition information is automatically calculated, so should only be used as an approximation.

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