These coconut chicken tenders make for an amazing weeknight dinner that can’t be beat! With an almond flour coconut crust and a sticky apricot dipping sauce, they’re baked in the oven for a healthy meal. Gluten free and dairy free.

This recipe was originally posted in April 2012 and updated on September 24, 2019 with new photos and an improved method.

Looking for a quick, simple weeknight dinner that comes together in about 30 minutes? These baked coconut chicken tenders are exactly that: crunchy on the outside, juicy inside, and flavored with a lightly sweet coconut crust.

The crust combines almond flour and unsweetened shredded coconut so it crisps nicely in the oven without frying. The tenders pair perfectly with a quick apricot dipping sauce that takes only a couple of minutes to whisk together.

Sweet, sticky, and tangy—this sauce is ideal for dunking the tender, coconut-coated chicken. Ready to get dinner on the table? Let’s go.

How to Make Coconut Chicken Tenders

Prep the chicken. Pound the chicken breasts to an even thickness, then slice them into strips so they cook uniformly.

Coat the chicken. Dredge the strips in almond flour, dip them in a beaten egg and milk mixture, then press them into a seasoned shredded coconut mixture so the coating adheres well.

Bake until golden. Arrange the coated tenders on a prepared baking sheet (ideally on a wire rack set over the sheet) and bake about 13–16 minutes, flipping once, until the chicken reaches 165ºF and the coating is browned.

Make the sauce. Whisk together apricot preserves, Dijon mustard and apple cider vinegar with a pinch of red pepper flakes. Serve warm or at room temperature alongside the chicken for dipping.

Dig in and enjoy—these are especially satisfying fresh from the oven when the coating is most crisp.

Serving Suggestions

These tenders are versatile and pair well with many sides. Here are a few ideas to round out the meal:

Basmati rice
Cauliflower rice
Roasted green beans
Baked or roasted sweet potatoes
Maple roasted vegetables
A large green salad
Sweet potato fries

Storage

Refrigerator: Let the chicken cool to room temperature, then store the chicken and sauce in separate airtight containers. The chicken keeps about 4 days; the sauce will keep longer. Note: the coconut crust will soften in the fridge, so leftovers won’t be as crispy but will still taste good.

Freezer: For best results freeze the coated but uncooked tenders on a baking sheet until firm, then transfer to a freezer-safe bag or container. Bake from frozen, adding about 5 minutes to the cook time and monitoring until fully cooked.

Tips & Tricks

Use a cooling rack set inside a rimmed baking sheet so air circulates around the tenders—this helps them crisp up evenly.
If you don’t have an oven-safe rack, a parchment-lined baking sheet works fine; the result will still be tasty.
Serve immediately for the best texture. If you like extra browning, broil for the last minute or so while watching closely.
An instant-read thermometer removes guesswork—aim for 165ºF internal temperature.
These tenders should adapt well to an air fryer, though cooking times may vary.

Substitutions

Use any milk you prefer in place of almond milk (dairy or plant-based).
Swap almond flour for all-purpose, whole wheat, or oat flour if desired.
You can use pre-cut chicken tenders instead of slicing breasts—watch cooking time as smaller pieces may cook faster.

Additional Dinner Recipes You Might Enjoy:

Baked Honey Mustard Chicken Thighs
Baked Rosemary Walnut Chicken Tenders
Tortilla Chip Chicken with Mango Salsa
Dairy Free Meatballs
Crockpot Pulled BBQ Chicken

Coconut Chicken Tenders

Yield:
about 4 to 5 servings

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

These coconut chicken tenders are a quick, gluten- and dairy-free weeknight option with an almond flour and coconut crust and a sticky apricot dipping sauce.

Ingredients

For the chicken:

2 large boneless skinless chicken breasts (about 1 pound)
½ cup almond flour
1 large egg
2 tablespoons unsweetened plain almond milk
1 ¼ cups unsweetened shredded coconut
½ teaspoon fine sea salt
¼ teaspoon pepper
¼ teaspoon garlic powder

For the dipping sauce:

¼ cup apricot preserves
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
Pinch of red pepper flakes

Instructions

For the chicken:

Preheat oven to 450ºF. Place an oven-safe cooling rack inside a large rimmed baking sheet and lightly mist with nonstick spray.
Lightly pound the chicken breasts to about ¾ inch thickness, then slice into 1-inch strips.
Place the almond flour in a small bowl. In another bowl, beat the egg with almond milk. In a shallow dish combine shredded coconut, salt, pepper and garlic powder.
Working a few strips at a time, coat each in almond flour, dip in the egg mixture, then press into the coconut mixture so it adheres. Arrange on the prepared rack or baking sheet and lightly mist the tops with spray.
Bake 13–16 minutes, flipping once midway, until the chicken reaches 165ºF and the coating is golden.

For the dipping sauce:

Stir together apricot preserves, Dijon mustard, apple cider vinegar and red pepper flakes until smooth. Serve alongside the tenders for dipping.

Nutrition Information:

Yield: 5
Serving Size: 1

Amount Per Serving:
Calories: 412
Total Fat: 24g
Saturated Fat: 14g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 114mg
Sodium: 389mg
Carbohydrates: 18g
Fiber: 5g
Sugar: 9g
Protein: 34g

Nutrition data is an estimate provided for informational purposes only.