Baked Coconut Dijon Chicken Tenders

Quick and easy homemade chicken tenders with a hint of Dijon mustard. Shredded coconut and Panko breadcrumbs offer a sweet and crunchy crust.

Baked Coconut Dijon Chicken Tender Recipe from bakedbyrachel.com

Ever had one of those days where all day long, no matter how many times you realize it’s not the day you think it is, it still doesn’t sink in? Yeah, that was my day. So it’s going to be a super long week and apparently today is going to be Halloween, not tomorrow. Or at least that’s what I had convinced myself of all day yesterday. At least I was only off by a single day but still, no matter how many times I realized I was wrong or someone else corrected me, I kept thinking it was Wednesday… when it wasn’t. By Friday I’ll definitely be ready for the weekend.

Can I partially blame my lack of sleep? Because this whole World Series stuff is cramping my sleep schedule, not to mention working out. I basically said I’m skipping that until I’m back on a regular routine or I’ll be a zombie during the day. Of course, this week that wouldn’t be so weird. Add some makeup and just be dead tired, no one would notice a thing. They’d think I was just pretending for the sake of the holiday. Right?

Baked Coconut Dijon Chicken Tender Recipe from bakedbyrachel.com

If you want a quick dinner or lunch for any day of the week or perhaps before you head out to do some trick or treating tomorrow, these baked coconut dijon chicken tenders would be a perfect choice! Buy tender strips ready to go, coat and bake! You’ll have dinner on the table in under 30 minutes!

I love how the Dijon flavor comes through even after baking. It’s subtle but so tasty. Opt for some Dijon mustard as a dipping sauce for an added boost! The sweetness of the coconut goes really well with the bold spiciness of the mustard. An added crunch from from the Panko breadcrumbs gives the perfect finishing touch.

Baked Coconut Dijon Chicken Tender Recipe from bakedbyrachel.com

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Baked Coconut Dijon Chicken Tenders

Quick and easy homemade chicken tenders with a hint of Dijon mustard. Shredded coconut and Panko breadcrumbs offer a sweet and crunchy crust.

Ingredients:

1 1/2lb chicken tenders
2 eggs
1/4C Dijon mustard
1C plain Panko breadcrumbs
1C sweetened shredded coconut
1/2 tsp salt
1/2 tsp pepper
Olive oil for spraying

Directions:

Preheat oven to 425°F. Line a single baking sheet with parchment paper.

In one shallow bowl, combine two eggs and mustard. In a second shallow bowl, combine breadcrumbs, coconut, salt and pepper. Working with one piece of chicken at a time, coat fully in the egg mixture. Transfer to the breadcrumb mixture, coating well, place on prepared baking sheet. When all chicken tenders have been coated. Lightly spray with olive oil.

Bake for 15-20 minutes or until coconut is crisp and internal temperature reaches a minimum of 165°F.

Enjoy immediately with desired dipping sauces or store in the refrigerator for later, reheating as needed.

Baked by Rachel original

More quick dinner recipes:
Two cheese Panko chicken tenders
Perfect pepperoni pizza
Two cheese macaroni
Chicken schnitzel
Italian sausage and ziti
Havarti mac and cheese
English muffin pizzas
Rolled omelette
Crisp buttermilk waffles


Stay Connected


18 Responses to “Baked Coconut Dijon Chicken Tenders”

  1. #
    1
    Caroline @ chocolate & carrots — October 30, 2013 at 7:37 am

    I’m always looking for a quick dinner idea and these are perfect, Rachel! I love the addition of the coconut. I bet it’d be great with some sort of thai-flavored side. Mmm!

    • Rachel — October 30th, 2013 @ 1:56 pm

      It definitely would! Thanks Caroline! :)

  2. #
    2
    Tieghan — October 30, 2013 at 8:26 am

    These are my kind of chicken tenders!! I love coconut everything!
    Hang in there, Friday will be here soon! :)

    • Rachel — October 30th, 2013 @ 1:57 pm

      I know but not soon enough lol

  3. #
    3
    Carrian — October 30, 2013 at 9:08 am

    These look delicious and so simple! Can’t wait to try it!

    • Rachel — October 30th, 2013 @ 1:57 pm

      Thanks Carrian!

  4. #
    4
    Kerry — October 30, 2013 at 9:15 am

    Those looks so good! I love the idea of the crunch of the coconut and it is one of my favorite ingredients! The Red Sox are killing me with these late night games!! I didn’t realize you were a New England girl too!!

    • Rachel — October 30th, 2013 @ 1:57 pm

      I haven’t been able to stay up for a whole game yet. Maybe tonight (doubtful)

  5. #
    5
    Marie @ Little Kitchie — October 30, 2013 at 11:56 am

    I love coconut chicken tenders, but never have added Dijon,,, such a great idea!

    • Rachel — October 30th, 2013 @ 1:57 pm

      Thanks Marie!

  6. #
    6
    Laura @ Laura's Baking Talent — October 30, 2013 at 12:00 pm

    These look great! Thanks for sharing :)

    • Rachel — October 30th, 2013 @ 1:57 pm

      Thanks Laura!

  7. #
    7
    Lauren @ Climbing Grier Mountain — October 30, 2013 at 12:42 pm

    I will never say no to a delicious chicken tender!! HOLY GEEZ!

    • Rachel — October 30th, 2013 @ 1:58 pm

      Haha thanks Lauren! Me too! ;)

  8. #
    8
    Georgia @ The Comfort of Cooking — October 30, 2013 at 1:43 pm

    I want a batch of these to get dippin’ in a honey mustard sauce! What a fun and original weeknight recipe. These look so delicious, Rachel!

    • Rachel — October 30th, 2013 @ 1:58 pm

      Mmm honey mustard. I just love mustard ;)

  9. #
    9
    Julie @ Table for Two — October 30, 2013 at 2:01 pm

    this is seriously so scary how much we’re alike. i’ve been thinking yesterday was wednesday and then today is thursday. it’s so annoying cause i’ve somehow convinced myself that today IS thursday, lol argh..i love a good baked chicken tender platter! i love that you used coconut in this – definitely a great alternative to just regular panko or breadcrumbs!

  10. #
    10
    Gaby — October 30, 2013 at 8:03 pm

    I never get tired of chicken tenders and I love the coconut crust!

Leave a Comment





Current ye@r *