Coconut Chicken Tenders

Today is a big day in our household. It’s Pioneer Day in Utah so there are lots of activities happening and fireworks tonight. It’s also the premiere of the new season of Project Runway. I love this show. I’m not sure why it’s so fascinationg to me because I am not a fashionista, nor do I sew, but I love to see what these designers make.

None of those things have anything to do with today’s recipe, but it shows that the little things in life can bring lots of joy to life. Although, I’m not sure my fiancé is super excited about Project Runway or that Big Brother is also on tonight. 🙂

Recipe development can be done in a myriad of ways. One of the ways I develop new recipes is to get an idea for a dish and then spend time looking at a ton of recipes. I then pick and choose ingredients and hope they all come together. Sometimes it’s not too successful and other times it is. This is one of them. Thank goodness.

coconut chicken tenders 2

The secret to these tasty coconut chicken tenders is the orange juice. I was unsure whether to try it or not and I’m glad that I did. Who knew orange juice and coconut would come together so well?!

There are many ways to cook chicken tenders. You can bake them (that’s what I did), pan fry them or fry them in hot cooking oil. Whichever way you choose these will be a hit with your family.

*Cooking Note: We buy a big bag of frozen chicken tenders from Sam’s Club. Normally, I use them as is, but I wanted smaller tenders so I cut each tender in half.



Coconut Chicken Tenders
  • 4 chicken tenders, each sliced in half
  • Salt and Pepper, to taste
  • ½ cup flour
  • 1 cup Panko crumbs
  • 1 cup sweetened coconut flakes
  • 1 egg
  • ½ cup milk
  • ½ cup orange juice
  1. Preheat oven to 400 degrees. Take a baking sheet and cover with foil.
  2. Slice the chicken tenders in half, sprinkle each side with salt and pepper. Set aside.
  3. In a shallow dish fill with flour. Set aside.
  4. In a second shallow dish add the panko crumbs and coconut. Mix well. Set aside.
  5. In a third shallow dish add the egg, milk and orange juice. Mix well. Set aside.
  6. Set up an assembly line on the counter. Place the bowls in this order - flour, the liquid mixture and lastly, the breading mixture.
  7. Take one chicken tender, dip into the flour, shake off the excess then place into the liquid mixture and then place into the breading mixture. Be sure to pack on the panko and coconut mixture so that each area of the chicken is covered.
  8. Place onto baking sheet. Repeat until each tender is done.
  9. Bake for 10-15 minutes or until no longer pink.




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