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Chicken tenders are a classic among kid’s favorite foods. Treat your kids to a healthy variation with my Easy Baked Coconut Chicken Tenders. I marinade fresh tenders in coconut milk and lime zest, then bread them with Panko and coconut flakes. Baking the chicken tenders at a higher temperature, 375°F ensures a crispy exterior. This recipe even comes with a bonus sweet chili dipping sauce for serving! Everyone in the family will go crazy for my Easy Baked Coconut Chicken Tenders.
Recipes Similar to Easy Baked Coconut Chicken Tenders:
Jerk Chicken with Mango Salsa and Rice
Creamy Mashed Cauliflower Recipe
What are the Health Benefits of Coconut?
Coconut is an extremely nutritious food. While it does have saturated fat, nutritionists argue that the fat is a type of good fat that our bodies need, and can aid in losing weight. Coconuts contain a high concentration of Manganese, essential for bone health and a healthy metabolism. Copper and iron are two major minerals found in coconuts. Making unsweetened, less processed coconut a part of your diet will certainly benefit your health long term.
A delicious and healthy way of adding crunch and flavor to your cooking is to use coconut products! Want more coconut recipes? Try my Chocolate Chip Coconut Banana Bread.
Ingredients for Easy Baked Coconut Chicken Tenders
- boneless, skinless chicken breast tenders
- lite coconut milk
- lime zest
- Panko bread crumbs
- shredded, unsweetened coconut flake
- salt
- black pepper
- light mayonnaise
- sweet chili sauce
- lime juice
How to Make Easy Baked Coconut Chicken Tenders
Preheat the oven to 375°F, lightly grease a cooling rack with nonstick cooking spray and set it on a baking sheet, then set aside. In a shallow baking dish, combine the chicken, coconut milk and lime zest.
Cover and refrigerate for 15-20 minutes to marinate. In a separate shallow baking dish combine the Panko, coconut flakes, salt and pepper. When the chicken has marinated, allow the excess coconut milk to drip off back into the baking dish (then discard it), and coat each chicken tender with the Panko mixture. Set them on the prepared cooling rack/baking sheet. Spray the tops generously with nonstick cooking spray.
Bake for 18-20 minutes, until golden and done.
Easy Baked Coconut Chicken Tenders
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast tenders
- 2/3 cup lite coconut milk
- 1 tbsp lime zest
- 1 cup Panko bread crumbs
- 1/2 cup shredded, unsweetened coconut flake
- 1/2 tsp salt
- black pepper, to taste
- 2 tbsp light mayonnaise
- 1 tbsp sweet chili sauce
- 1 tbsp lime juice
Instructions
- Preheat the oven to 375°F, lightly grease a cooling rack with nonstick cooking spray and set it on a baking sheet, then set aside.
- In a shallow baking dish, combine the chicken, coconut milk and lime zest. Cover and refrigerate for 15-20 minutes to marinate.
- In a separate shallow baking dish combine the Panko, coconut flakes, salt and pepper.
- When the chicken has marinated, allow the excess coconut milk to drip off back into the baking dish (then discard it), and coat each chicken tender with the Panko mixture. Set them on the prepared cooling rack/baking sheet. Spray the tops generously with nonstick cooking spray.
- Bake for 18-20 minutes, until golden and done.
Notes
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