Coconut Crusted Oven Baked Chicken Tenders

Coconut Crusted Oven Baked Chicken Tenders

These suckers are good…like really good! And quick, and easy!

2 lbs of chicken, cut into “tender” sized pieces
1/2 c coconut – unsweetened, I used a medium sized flake
1 tsp salt
1 tsp pepper
1 1/2 tsp paprika

Mix all the spices with the coconut in a bowl. Roll the chicken tenders in the coconut (no egg wash/dip needed) and place on a parchment paper lined baking sheet.

Bake at 425 for 15 minutes, flip them over and put back in for another 3-4 minutes.

Easy peasy…would go great with some honey mustard 🙂

PS These freeze beautifully! I like to make a double batch, cook half for one meal and then freeze the other half, raw, on a baking sheet until they are frozen, then throw them in a freezer ziplock. To cook them from frozen, just take them out of the freezer and follow directions above, adding about 5 minutes to the cooking times.


6 thoughts on “Coconut Crusted Oven Baked Chicken Tenders

  1. I have tried and they freeze beautifully, both raw and straight into the oven and cooked and just defrosted and warmed. Doing it from raw was easy…just like buying frozen and popping them in the oven. Just add a few minutes to ensure they are done!

  2. Hi! I made these tonight, but shallow fried them instead of baked (it’s toooo hot this week to put the oven on) and they were a hit with hubby and DS3. Thanks!

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