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Coconut Battered Chicken Tenders

These Coconut Battered Chicken Tenders are baked to crispy perfection in the oven for just 25 minutes. Perfect for entertaining or a weeknight dinner, these crispy baked tenders pair perfectly with Thai Chili Sauce!

These Coconut Battered Chicken Tenders are baked to crispy perfection in the oven for just 25 minutes. Perfect for entertaining or a weeknight dinner, these crispy baked tenders pair perfectly with Thai Chili Sauce!

Baked Coconut Battered Chicken Tenders

Whether you’re entertaining a crowd or planning a weeknight meal for the family, this simple recipe for Baked Coconut Battered Chicken Tenders is a sure bet to impress your crowd. Tender, juicy chicken wrapped in a unique coconut crust for a simple and satisfying meal with a fancy twist. Baking the chicken instead of frying it makes this healthier classic a wise choice for any occasion. Paired with a zesty Thai Chili Sauce and a Diet Coke Twisted Mango (one of four new flavors), you’ve got a meal everyone is sure to love!

Coconut Battered Chicken Tenders

Prep Time: 2 hours

Cook Time: 25 minutes

Total Time: 2 hours, 25 minutes

Ingredients

  • 2 cups buttermilk
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2 lb thin chicken tenders
  • 1 cup flour
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 2 cup unsweetened coconut flakes
  • Sweet Thai chili sauce for dipping

Instructions

  1. In a large bowl, whisk together the buttermilk, salt, and pepper. Place chicken tenders in the buttermilk mixture and set in fridge for 2 hours.
  2. Preheat oven to 350ºF and line two pans with aluminum foil.
  3. To prepare the dredge, place the flour in a shallow bowl, in a separate bowl whisk together the eggs, and in a medium bowl combine the panko and coconut.
  4. Dip each piece of chicken into the flour, then the egg, then the coconut mixture, and place on a baking sheet.
  5. Bake for 20-25 minutes or until the center of the chicken reaches 165ºF.
  6. Turn your oven to low broil and place each pan on the highest rack for 2-3 minutes. Keep a close eye on them until they reach your desired brownness before removing from oven.
  7. Serve warm with sweet Thai chili sauce.

Notes

Home Chef Tip: To reduce prep time, you can place the tenders in the freezer for 20 minutes instead of the refrigerator for 2 hours.

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We hope you enjoy this simple Baked Coconut Battered Chicken Tenders recipe from Pink Wings, as much as we do. For more recipes like this one, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!

This post was part of a Collective Bias Campaign partnered with Diet Coke®.



This post first appeared on SoFabFood, please read the originial post: here

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