Oven Fried Coconut Chicken Tenders

Oven Fried Coconut Chicken Tenders tender chicken breaded in a delicious coconut panko mixture and baked to crispy perfection!

Hey everyone, it’s Kelly back again from Life Made Sweeter. Today I’m sharing some delicious chicken tenders that are a family favorite. If you asked my husband what he’d like to have for dinner every night, crispy fried chicken would be his first choice. He is obsessed with that perfectly crunchy coating!

With these Oven Fried Coconut Chicken Tenders, there’s no need to pull out that deep fryer. It’s so easy to make them in the oven and with less mess to clean up.

Plus, they’re better for you because the chicken is baked and not fried. My family loves that you still get that crispy crust on the outside.

The sweet tropical twist makes these chicken tenders even more delicious! You mix some sweetened coconut together with Panko crumbs to get an amazing crunch!

The best part is, everyone will love that they can enjoy an extra piece without the added guilt!

Serve it with your favorite dip for an extra tasty treat!

5.0 from 2 reviews
Oven Fried Coconut Chicken Tenders
Oven Fried Coconut Chicken Tenders - tender chicken breaded in a delicious coconut panko mixture and baked to crispy perfection!
Serves: 12 chicken tenders
  • 4-5 tablespoons unsalted butter
  • 12 boneless skinless chicken tenders or 4 chicken breasts, cut into strips
  • ⅔ cup flour
  • 2 teaspoons sea salt
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup Panko breadcrumbs
  • ½ cup shredded sweetened coconut
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  1. Preheat oven to 400 F. Place butter on a large rimmed baking tray and melt in the oven for a few minutes. Remove baking tray once butter is melted.
  2. In a large zip-top freezer bag, combine the flour, salt, garlic powder, onion powder, paprika and pepper. Add the chicken and shake well to coat, pressing through the bag. Set aside.
  3. In a shallow bowl, add the eggs and beat lightly with the milk; set aside. In another shallow bowl, combine the coconut, Panko crumbs and dried basil and parsley.
  4. Dip each chicken piece in the egg mixture then coat well into the panko mixture, pressing down to make sure the coating sticks.
  5. Place the chicken onto the baking tray. Bake for 12 minutes, using tongs to carefully flip chicken. Bake for another 6-8 minutes (depending on how thick your chicken pieces are). Finish by broiling for 1-2 minutes, or until chicken turns golden and crispy.
  6. Remove chicken and pat wth paper towels. Enjoy immediately served with your favorite dipping sauce.

More delicious recipes from Life Made Sweeter:

Honey Lime Sriracha Chicken Wings

Sheet Pan Hoisin Chicken


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Kelly Kwok

Kelly is the blogger behind Life Made Sweeter. She is a self-taught baker and loves using her slow cooker. You can often find her in the kitchen dreaming up tasty new dishes that are quick and easy to make for her family. She also enjoys adding a fun and healthy twist to many classic favorites.

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  1. love this variation! coconut shrimp was one of my favorites growing up, and this sounds like the breezier, weekday cousin (:

  2. Shawnna Griffin says:

    Hey girl- these look so good!

  3. How much butter?

  4. Ashton Swank says:

    Ooooh, I’ve always wanted to try coconut chicken at home! These look so good!!

  5. Amazing!! This is a mouthwatering recipe! Mixing coconut with Panko crumbs does add amazing crunchiness. Thanks for sharing the recipe.

  6. Melodie Hastriter says:

    What are some favorite dipping sauces that go with the Oven Fried Coconut Chicken Tenders recipe?

  7. I wonder how it would taste to cook it with coconut oil, instead of butter?

  8. I substituted coconut flour for wheat flour! Delicious!! Will definitely be serving this again.

    • I served it with hot pepper jelly, diluted with a bit of water and heated a few seconds in the microwave

      • Mmmm! That sounds great! What a great way to be inspired while cooking! Thanks for commenting!

        Your Recipe Critic,

    • That is a great substitute! So happy you made it your own! Thanks for your comment!

      Your Recipe Critic,

  9. Can you do the first step with the flour, etc. and keep cold until you are ready? Can’t give star ratings as I haven’t tried it yet:)

    • Alyssa says:

      Yes, I would think by keeping the chicken in the fridge in the bag for a few hours may be okay; however, I wouldn’t keep it longer than over night. I hope that helps and it still tastes the same for you! It is a great recipe to try! Thanks for your question. Xo

      Your Recipe Critic,

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