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Coconut Parmesan Baked Chicken Tenders

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Coconut Parmesan Crusted Chicken Tender on a plate

Description

When you have coconut but also want cheese and you have some chicken breasts just chilling, you do stuff like this! This coconut parmesan baked chicken tenders recipe is here to give you a break from fried chicken with a bright, slightly sweet, coating with little funk. Add in some Dan-O’s and traditional bread crumbs and that’s some good chicken. 

A lot of times I like to use chicken tenderloins for my tenders, but this time I just had chicken breasts. I was also just making these for me (bachelor life), hence me only making 2. But, I used a whole chicken breast on the 2 tenders, so I had plenty to eat! And per usual I let my chicken soak for a few hours in buttermilk for extra tenderness. 

The coconut flakes I used were pretty huge, so I broke them up some in my hands when adding them to the breading. Panko probably would have been great here, but traditional bread crumbs worked just fine. You could try frying these, but I didn’t trust the coconut in the fryer and wanted to avoid grease tonight. Maybe use an air fryer if you’re fancy. 

I served these Coconut Parmesan Baked Chicken Tenders with my garlic bacon garlic sauteed kale recipe and it was a great combination. I also whipped up a basic honey mustard (which is equal parts honey and dijon mustard but it’s great.) Easy and delicious. Enjoy! 

Ingredients

  • 1 chicken breast per person
  • 1 cup buttermilk 
  • 1 egg 
  • ¼ cup breadcrumbs 
  • ¼ cup grated parm cheese 
  • ¼ cup unsweetened coconut flakes 
  • 2 tbs Dan-O’s seasoning 
  • 1 cup flour 
  • 2 tbs oil 
  • Choice of sauce 

Prep Time

10 Mins

Cook Time

160 Degrees Internal

Serving Size

1 Breast Per Person

Instructions

  1. Add chicken breast(s) to a plastic bag with buttermilk and set in fridge for 3-4 hours. 
  2. Set out 2 plates and 1 small bowl. Crack an egg and mix the yolk together, add in a few tbs of the buttermilk and a dash of hot sauce. Add flour to one plate, and Dan-O’s, coconut flakes, parm cheese, and breadcrumbs to the other. 
  3. Cut your chicken breast in 2-3 long pieces to form your tenders. Repeat with as many breasts as you’re using. 
  4. Dredge pieces of chicken in the flour, then the egg mixture, and then the bread crumb mixture. Place on a pan until all are coated. Preheat oven to 375 degrees. 
  5. Add chicken tenders to an oiled baking sheet. Brush each tender with a coating of oil to help them crisp up. 
  6. Cook tenders until golden brown and at an internal temperature of 160 degrees. Broil for the last 3-4 minutes to help them crisp up (optional) 
  7. Let cool down for 5 minutes and serve with your dipping sauce of choice. Enjoy!

Contributed recipe by Chuck in Louisville, KY.

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