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Golden coconut chicken tenders stacked on a wooden board with mango dipping sauce and lime wedges in soft natural light

Crunchy Baked Gluten-Free Coconut Chicken Tenders

Juicy chicken tenders coated in shredded coconut and gluten-free panko, baked on a rack until golden and crisp.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 491
Ingredients Method Notes

Ingredients
  

Chicken
  • 500 g chicken breast tenders patted dry
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
Coating
  • 50 g gluten-free all-purpose flour
  • 2 eggs large; whisked
  • 70 g unsweetened shredded coconut
  • 50 g gluten-free panko breadcrumbs
For baking
  • 1 tbsp olive oil spray or melted coconut oil for the rack and tops of the tenders

Method
 

  1. Heat the oven to 200C / 400F. Set a wire rack inside a 33 x 46 cm / 13 x 18 inch sheet pan and spray it with oil.
  2. Pat the chicken tenders dry with a paper towel. Season all over with salt, pepper, garlic powder, and paprika.
  3. Set up three shallow bowls: gluten-free flour in the first, whisked eggs in the second, and shredded coconut mixed with gluten-free panko in the third.
  4. Dredge each tender in the flour, shaking off the extra. Dip into the egg, letting the excess drip off, then press into the coconut-panko mix until fully coated.
  5. Place the coated tenders on the wire rack, leaving space between each one so air can move around them.
  6. Spray the tops lightly with oil. This helps the coating brown evenly instead of staying pale on top.
  7. Bake for 18 to 20 minutes, flipping the tenders halfway through, until the coating is golden and the chicken reaches 165F / 74C at the thickest point.
  8. Let the tenders rest on the rack for 3 minutes before serving. Serve warm with your dipping sauce of choice.

Notes

  • Pat chicken completely dry before seasoning for a coating that actually sticks
  • Use a wire rack over the sheet pan so both sides crisp without flipping constantly
  • Pull tenders at 165F / 74C internal, checked at the thickest piece
  • Unsweetened coconut only, sweetened flakes burn before the chicken cooks through