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

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Baked Coconut Dijon Chicken Tenders

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4
Quick and easy homemade chicken tenders with a hint of Dijon mustard. Shredded coconut and Panko breadcrumbs offer a sweet and crunchy crust.
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Ingredients
 

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

Instructions
 

  • 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.

Notes

An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Main Course
Cuisine: American
Keywords: Dinner

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