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Coconut Crusted Chicken Tenders

Coconut Crusted Chicken Tenders

Coconut Crusted Chicken Tenders are not your run of the mill Chicken Fingers! Tender chicken strips are coated with a layer Panko bread crumbs and coconut then baked to crispy perfection! Serve them with Spicy Mango Dipping Sauce for a complete tropical experience.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 339kcal
Author Nicole Crocker


  • 1-1 1/2 Pounds Chicken tenders
  • 1 Cup Plain panko bread crumbs
  • 3 Large Eggs ,beaten
  • 2 Cups Sweetened coconut ,shredded
  • Salt and pepper to taste
  • Coconut oil cooking spray


  • Preheat oven to 400 Degrees F.
  • Cover a cookie sheet with aluminum foil and spray with cooking spray. Set aside.
  • Combine bread crumbs and coconut in a large bowl and mix to combine.
  • Add salt and pepper to egg mixture.
  • Dip chicken pieces in the egg and then dredge in the coconut mixture to coat.
  • Place on cookie sheet. Repeat until all tenders are coated.
  • Lightly spray the top of your chicken with cooking spray to help crisp.
  • Place in preheat oven and cook for about 15 minutes. Turn oven to broil and cook for another 5 minutes or until crisp and cooked through.
  • Cook time may vary depending on the size of your chicken tenders.


Calories: 339kcal | Carbohydrates: 22g | Protein: 30g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 178mg | Sodium: 326mg | Potassium: 581mg | Fiber: 3g | Sugar: 11g | Vitamin A: 185IU | Vitamin C: 1.4mg | Calcium: 43mg | Iron: 1.8mg