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Declan Voss

Crispy Baked Coconut Chicken Tenders with Dip

4.90 from 42 votes
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Nutrition

Ingredients
  

  • 1.5 lbs chicken tenderloins pat dry with paper towels
  • 1.5 cups sweetened shredded coconut flakes finely chopped if large flakes
  • 1 cup Japanese panko breadcrumbs for ultra crunchy bite
  • 1/2 cup all-purpose flour for dry dredging
  • 2 large eggs whisked smooth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp fine sea salt plus flaky salt to finish
  • 1/2 tsp freshly cracked black pepper
  • avocado oil spray for misting before bake
  • 1/2 cup sweet chili sauce for dipping sauce
  • 1 tbsp pure honey for dipping glaze
  • 1 tbsp fresh lime juice plus lime wedges for serving
  • 2 tbsp fresh cilantro finely chopped for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper, or fit with an oven-safe wire rack lightly misted with avocado oil spray for optimal 360-degree crunch.
  2. Set up a three-bowl dredging station: in bowl one, whisk flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. In bowl two, whisk the eggs until smooth. In bowl three, toss together shredded coconut and panko breadcrumbs.
  3. Pat chicken tenderloins thoroughly dry. One tender at a time, dredge in seasoned flour (shaking off excess), dip completely into beaten eggs, then press firmly into the coconut-panko mixture so flakes adhere heavily on all sides.
  4. Place breaded chicken tenders in a single layer on the prepared baking sheet, leaving 1 inch of space between each piece. Generously mist the tops with avocado oil spray to promote golden browning.
  5. Bake for 18 to 20 minutes, gently flipping halfway through and misting the reverse side with oil spray, until the coconut crust is toasted golden brown and chicken reaches 165°F internally.
  6. While tenders bake, whisk sweet chili sauce, honey, and fresh lime juice in a small dipping bowl until glossy and blended.
  7. Transfer hot tenders to a serving platter. Sprinkle with flaky sea salt and chopped fresh cilantro. Serve immediately with sweet chili honey-lime dipping sauce and lime wedges!

Nutrition

Serving: 3gCalories: 410kcalCarbohydrates: 28gProtein: 34gFat: 18gSaturated Fat: 11gCholesterol: 145mgSodium: 580mgPotassium: 410mgFiber: 3gSugar: 9gVitamin A: 280IUVitamin C: 6mgCalcium: 35mgIron: 2.4mg

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