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Coconut-Crusted Chicken Tenders How-To

A quick, kid-friendly chicken dinner you’ll make time and again.
Amy Erickson
Jazz up any weeknight dinner with the whimsical and scrumptious flavors of the tropics. This quick meal will have everyone reaching for seconds and thirds! Tender chicken strips are coated in sweet and crunchy coconut, baked (not fried!) and then dipped into sweet & spicy orange marmalade. It’s a party in your mouth! 

You’ll be working out of three bowls. 

Bowl one: Add the flour. Bowl two: Add the egg and water. Bowl three: Add the Panko and coconut.

all three bowls of ingredients
Season the tenders with a sprinkle of salt and pepper. seasoned chicken
Place the tenders into the flour. chicken in bowl of flour
Then into the egg. chicken in egg
And ... into the Panko and coconut, then coat them evenly. chicken in coconut
Bake them on a baking sheet in a single layer at 350°F for 20-25 minutes, check on them halfway through, and turn them over. If they are getting too dark, just cover them with some foil until the chicken is cooked through. covered chicken in oven
Mix up the spicy marmalade by stirring some cayenne pepper into the marmalade (as little or as much as you prefer). marmelade in bowl
Let the crispy, coconut tenders cool a bit, and then start dipping! These are SO delicious! tenders cooling on pan

About Amy Erickson of Oh Bite It!

For Amy, life’s too short not to stop and smell the sugar. She’s always after the next, best-tasting concoction, and has created some all-time Pillsbury favorites, including Boston Cream Doughnut Holes, Crescent Enchiladas and French Toast Monkey Bread. Her kitchen is a laboratory of pure fun, and her can-do, family-friendly recipes are impossible to resist.