Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce

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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 6 servings
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Chicken Tenders:

Olive oil cooking spray, for the rack and tenders

1/2 cup coconut flour

4 large eggs

1/4 cup coconut milk or 2 percent milk

Kosher salt and freshly ground black pepper

1 1/2 cups whole-wheat panko breadcrumbs

1 cup unsweetened shredded coconut

2 pounds chicken tenders

Dipping Sauce:

1 cup store-bought mango chutney

1/4 cup Greek yogurt

1 jalapeno, seeded and finely diced


  1. For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
  2. In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
  3. Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
  4. For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
  5. Serve the chicken with the dipping sauce.
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