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Baked Coconut Chicken Tenders garnished with coriander and served with Mango Mustard Sauce on a white plate.
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Baked Coconut Chicken Tenders with Mango Mustard Sauce

Easy recipe for super crunchy baked coconut crusted chicken tenders which are going to be a favorite with kids and adults alike! Gluten free too.
Course Drinks, Snacks & Appetizers
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Portions
Calories 561kcal
Author Richa

Ingredients

  • 3 Chicken Breasts pounded to ½" thickness, cut into strips

For the Brine/Marinade

  • 1 ½ cups Coconut milk
  • 1 teaspoon Lemon zest
  • 1 teaspoon Chili Flakes
  • 1 teaspoon Salt

For the Coating

  • 3 Eggs large
  • 1 ½ cups Rice flour
  • 3 cups Coconut unsweetened, shredded
  • 1 teaspoon Sriracha
  • ½ teaspoon Chili Flakes
  • Salt to taste

Instructions

  • In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
  • When ready to bake, preheat oven to 200C/400F. Set a cooling rack on a baking sheet and spray or brush with oil.
  • Now start by creating an assembly line of ingredients. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour. In the second bowl season eggs with salt and whisk them with sriracha and 2 tablespoons water. And in the third place shredded coconut seasoned lightly with salt and chili flakes.
  • Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture. Place the strip on the greased cooling rack. Repeat this till all the strips have been coated.
  • Bake for 20-25 minutes till cooked through, turning halfway through. Broil for the last 2-3 minutes till the tenders are golden brown.
  • Serve these baked coconut chicken tenders with mango mustard dipping sauce.

Nutrition

Calories: 561kcal | Carbohydrates: 40g | Protein: 32g | Fat: 31g | Saturated Fat: 24g | Cholesterol: 154mg | Sodium: 588mg | Potassium: 752mg | Fiber: 5g | Sugar: 3g | Vitamin A: 252IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 4mg