Coconut Parmesan Baked Chicken Tenders

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! Also, if you love this chicken tenders recipe, make sure to also try our everything bagel chicken tenders!