We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.

Coconut-Crusted Chicken Tenders How-To

A quick, kid-friendly chicken dinner you’ll make time and again.

  • Save
  • Pinterest
  • Facebook
  • Email

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.

Season the tenders with a sprinkle of salt and pepper.
Place the tenders into the flour.
Then into the egg.
And ... into the Panko and coconut, then coat them evenly.
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.
Mix up the spicy marmalade by stirring some red pepper flakes into the marmalade (as little or as much as you prefer).
Let the crispy, coconut tenders cool a bit, and then start dipping! These are SO delicious!
Amy Erickson

About Amy Erickson of Oh Bite It!

For Amy, life’s too short not to stop and smell the sugar. Her kitchen is a laboratory of pure fun, and her can-do, family-friendly recipes are impossible to resist.

Comments + Recipe Twists