Healthy Coconut-Crusted Chicken Tenders
Make the crispiest Coconut-Crusted Chicken you've ever had, with whole ingredients. These baked coconut chicken tenders are coated in coconut flakes and almond flour, then sweetened with honey, creating a golden, caramelized, and crunchy exterior.
Servings: 4 Servings
Calories: 605kcal
Ingredients
- 4 Chicken Breasts or 2 pounds
- 1 Cup Canned Coconut Milk
- 2 Eggs
- 1 Lime juiced
- 1 Tablespoon Honey
- 1 Cup Almond Flour
- 1 ½ Cup Coconut Flakes unsweet
- ½ Tablespoon Garlic Powder
- 1 Teaspoon Paprika
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Instructions
- Preheat oven to 425°F. Cut chicken breasts lengthwise into 6 strips, about 1-inch thick. Pat completely dry with paper towels.
- In a shallow bowl, whisk together coconut milk, eggs, lime juice, and honey until smooth. In a second bowl, combine almond flour, garlic powder, paprika, salt, and pepper. Place coconut flakes in a third bowl.
- Dredge each tender first in almond flour mixture, then wet mixture (letting excess drip off), then press firmly into coconut flakes. Ensure complete, even coverage.
- Place coated tenders on a wire rack set over a baking sheet, spacing them so they don't touch. This allows air circulation for even crisping.
- Bake 15-20 minutes until internal temperature reaches 165°F and coconut is golden brown. For extra crunch, broil on high for the last 2-3 minutes. Watch carefully to prevent burning.
- Let rest 2-3 minutes before serving with your favorite dipping sauce.
Notes
- For Extra Sweetness: Drizzle honey over tenders during the last 2 minutes of broiling for a candied finish.
- Meat Thermometer is Essential: Don't rely on time alone. 165°F ensures perfectly cooked, juicy chicken.
- Make Ahead: Coat tenders up to 4 hours ahead and refrigerate until ready to bake.
- Reheating Tip: Use a 375°F oven for 8-10 minutes rather than a microwave to maintain crispiness.
- No Wire Rack? Use a parchment-lined baking sheet, but flip tenders halfway through baking.
- Coating Sliding Off? Pat the chicken completely dry before starting; moisture prevents adhesion
Nutrition
Calories: 605kcal | Carbohydrates: 20g | Protein: 57g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 940mg | Potassium: 1013mg | Fiber: 7g | Sugar: 9g | Vitamin A: 325IU | Vitamin C: 8mg | Calcium: 111mg | Iron: 3mg
