These baked Tropical Coconut Chicken Tenders are a perfect combination of crispy coconut and tender, juicy chicken on the inside, paired with sweet chili sauce for a delightful burst of tropical flavors.
Preheat your oven to 425°F and line a baking sheet with parchment paper.
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In a shallow bowl, combine sweetened shredded coconut flakes, panko breadcrumbs, ground paprika, garlic powder, onion powder, and coconut oil. Stir until evenly combined and damp.
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In another shallow bowl, combine eggs, salt, and black pepper, and whisk together.
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Using kitchen tongs, dip each chicken tender in the egg mixture, ensuring both sides are coated, then shake off the excess.
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Dip the chicken tender into the breadcrumb mixture, flipping it to make sure it is evenly coated on both sides, and place it on the prepared baking sheet.
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Repeat the process with the remaining chicken tenders.
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Bake for 20 minutes, turning the chicken tenders over after 10 minutes, or until they are golden brown and fully cooked through.
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Remove from the oven and allow to cool for about 5 minutes before serving.
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Serve the chicken tenders with sweet chili sauce or your favorite dipping sauce.