Description
These crispy baked coconut chicken tenders feature a crunchy panko and sweetened coconut crust, served with a homemade sweet, tangy, and spicy mango yogurt dip. A healthier, kid-approved alternative to fried chicken that is ready in under 35 minutes.
Ingredients
Scale
- 1.5 pounds chicken breasts, sliced into 1-inch thick strips
- 1 cup buttermilk
- 1.5 cups shredded sweetened coconut
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- Black pepper to taste
- 1 large egg, whisked
- Cooking spray (olive or avocado oil)
- 1 large ripe mango
- ½ cup full-fat plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- ¼ teaspoon red pepper flakes
- 1 tablespoon fresh cilantro, chopped
- 1 small clove garlic, minced
Instructions
- Slice chicken breasts into strips and place in a bowl with buttermilk. Cover and marinate in the fridge while preparing other ingredients.
- In a shallow bowl, combine shredded coconut, panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
- In a blender, combine mango, Greek yogurt, lime juice, honey, red pepper flakes, minced garlic, and cilantro. Blend until smooth. Taste and adjust seasoning, then refrigerate.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Optionally place a wire rack on the sheet.
- Set up a dredging station with three bowls: remaining buttermilk, whisked egg, and the coconut-panko mixture.
- Remove chicken from buttermilk, letting excess drip off. Dip into egg wash, then press firmly into the coconut-panko mixture to coat evenly.
- Place coated tenders on the prepared baking sheet. Lightly spray tops with cooking oil.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
- Serve immediately with the mango dip on the side.
Notes
For extra crunch, add a tablespoon of cornstarch to the panko mixture. Ensure mango is fully ripe for the best dip flavor. Do not overcrowd the baking sheet to ensure crispiness. Leftovers can be reheated in the oven or air fryer to restore texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Chicken tenders with
- Calories: 450
- Sugar: 18
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
Keywords: coconut chicken, baked chicken tenders, mango dip, air fryer chicken, healthy chicken recipe, kid-friendly dinner, easy weeknight meals, crispy chicken