Crunchy Coconut Chicken Tenders

Growing up, these were Mom’s go-to for an easy, healthy dinner for her party of eight. And I guess they still are, because she just made them last week, and I’ve somehow never gotten sick of them, which says a lot, because this is not your typical chicken recipe. I’ve shared this recipe on Instagram before, but it’s far too good not to live permanently with the other recipes!

It’s been passed along to friends over the years, and every one of them gets it now. One of my best friends out in California is always requesting Mom’s chicken tenders when she comes to visit, and although I’ve convinced her we can do better than the typical chicken recipe, she loves them and I can’t blame her.

What really makes this recipe special is they go with everything. We’ve thrown them over salad bowls for lunch, paired them with pasta or roasted vegetables for something heartier at dinner. I’ve even pulled a couple out of the freezer, cooked them up, and drizzled hot honey over them for a midday snack. Limited ingredients, anyone can make them, gluten free or regular. The coconut is optional, and you can switch it up with crushed Siete chips.

And they freeze beautifully. Make a big batch, thank yourself for weeks.

Serves 4 to 6

• 2lb chicken tenders

• 4 eggs

• 2 cups finely shredded unsweetened coconut

• 1½ cups crushed chips, pork rinds, or breadcrumbs*

• 2 tsp kosher salt

• 1½ tsp black pepper

• 1 tsp cumin

• 1 tsp onion powder

• ½ tsp crushed red pepper flakes

• 1½ tsp smoked paprika

• ½ tsp chili powder

• 1 tsp dried parsley

  *season to taste, we measure with our hearts!

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Crack the eggs into a bowl and whisk well.

3. In a second bowl, mix the coconut, crushed chips or breadcrumbs, and all the spices.

4. Working one at a time, dip each tender in the egg, let the excess drip off, then press into the coating until fully covered.

5. Lay the tenders on the baking sheet in a single layer and spray with avocado or olive oil spray.

6. Bake 10 minutes, flip, spray again, then bake another 10 minutes until golden and cooked through.

Freezer tip: Cool completely, freeze in a single layer, then transfer to a bag. Best within 2 to 3 months. Reheat in the oven or air fryer to bring back the crunch (skip the microwave).

*A couple of notes: Our preferred GF breadcrumbs have the cleanest ingredients I’ve found, linked here. If you’re going the chip route, crush about one full bag of Siete chips (roughly 1½ cups once crushed) into fine crumbs using a food processor or a zip-top bag and rolling pin, then use them in place of the breadcrumbs.