Baked Coconut Chicken Tenders with Apricot-Mustard Dipping Sauce Recipe
This Baked Coconut Chicken Tenders recipe offers a crispy, golden coating of sweet coconut flakes paired with a savory apricot Dijon mustard dipping sauce, creating a perfectly balanced meal that’s both easy and impressive. The tenders are baked to juicy perfection, making them a healthier alternative to frying without sacrificing flavor or crunch.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 4 servings (about 3 chicken tenders per serving) 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken Tenders
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 large egg
- Splash of milk
- 2 1/2 cups sweetened coconut flakes
- 1 3/4 pounds chicken tenders, patted dry
- 1/4 cup unsalted butter, melted
Dipping Sauce
- 1/2 cup apricot jam
- 2 tablespoons Dijon mustard
Instructions
- Preheat and prep: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Set up dredging station: Arrange three shallow bowls: one with the all-purpose flour mixed with garlic powder, kosher salt, and pepper; the second with the beaten egg and a splash of milk; the third with sweetened coconut flakes.
- Coat chicken: Take each chicken tender and dredge it first in the flour mixture, ensuring an even coating. Next, dip it into the egg mixture to moisten, and then press it into the coconut flakes, ensuring they adhere well. Place the coated tenders evenly spaced on the prepared baking sheet.
- Bake: Drizzle the melted unsalted butter over the coconut-coated chicken tenders for enhanced richness and browning. Bake in the preheated oven for approximately 22 minutes, flipping the tenders halfway through the cooking time. Use a meat thermometer to verify that the internal temperature has reached 165 degrees Fahrenheit (74 degrees Celsius) to ensure doneness. If the coconut begins to brown too rapidly, tent the chicken with aluminum foil to prevent burning.
- Make sauce: While the chicken bakes, combine the apricot jam and Dijon mustard in a small bowl. Whisk until smooth, then refrigerate to allow flavors to meld and to keep the sauce chilled for serving.
- Serve: Present the baked coconut chicken tenders hot with the chilled apricot mustard dipping sauce on the side, making for a delightful contrast of warm, crispy chicken and sweet-tangy sauce.
Notes
- Use chicken tenders or strips instead of whole chicken breasts, as they cook faster and have a more tender texture for this recipe.
- If you prefer less sweetness, reduce the amount of sweetened coconut or substitute with unsweetened coconut flakes.
- For a lower-fat version, consider substituting the butter drizzle with a light spray of oil or omitting it entirely.
- Make sure to pat chicken tenders dry before coating for better adhesion of the flour and coconut mixture.
Keywords: baked coconut chicken tenders, chicken tenders recipe, coconut chicken, apricot mustard sauce, baked chicken
