Crispy, crunchy coconut crusted chicken make a fun weeknight dinner or fabulous appetizer and they are BAKED not fried!
These Baked Coconut Crusted Chicken Tenders aren’t just coconut chicken but CASHEW coconut chicken! The chicken is crispy on the outside, juicy on the inside and delicious all over with sweet and spicy Mango Honey Dip! So be prepared for this Coconut Crusted Chicken recipe to transport you to the tropics, because coconut + cashews + mango dip = paradise! Tip and tricks, and freezer instructions included!
Coconut Crusted Chicken
It’s been getting tropical a lot around here lately…in a food sort of way. The warm summer breezes just make me want to cover everything in mangoes, papayas, coconut and pineapple! So I dreamt up these Coconut Crusted Chicken Tenders so we can taste the tropics any day off the week.
This crunchy, Coconut Crusted Chicken recipe is one of the best I’ve created – I hope you’ll agree! Every bite of chicken is crusted in cashews, coconut and panko spiced with ginger, cayenne (as little or as much as you like) garlic and onion and sweetened with the coconut and brown sugar. These Crispy Coconut Crusted Chickens Tenders are a perfect blend of sweet and spice, crunchy outside, tender inside; and the crunchy, buttery cashews just push it over the edge. Seriously delicious!
AND the recipe is super easy! Simply process the coconut and cashews, combine with panko and spice, dredge the chicken in flour, egg and cashew breading mixture and bake and voila! You are rewarded with addictive crunchy, HEALTHY Coconut Crusted Chicken!
What Chicken is Best for Coconut Crusted Chicken?
I recommend chicken tenderloins for this Coconut Crusted Chicken recipe because as their name implies – they are tender! Their thinner size also creates the perfect proportions of juicy chicken verses crunchy coconut breading. If you use larger chicken you are left with more chicken to breading – which means you are seriously missing out on the coconut cashews that make this recipe amazing.
Lastly, I prefer chicken tenderloins because they are the perfect size to pick up and eat with your hands – and everything is more fun when you eat it with your hands!
Can I use chicken breasts?
Absolutely! If you only have chicken breasts at home, you can still use them to make this Coconut Crusted Chicken. Simply place the chicken breasts between two pieces of plastic – or easier yet, slip into a freezer size plastic bag, and pound to an even thickness with a meat mallet or side of a can – about 1/2″.
Next, slice the chicken into 1 1/2″ wide strips by about 5″ long. They can be longer if your chicken is longer, just don’t make them much wider so you get maximum coconut breading.
Ingredients for Coconut Crusted Chicken:
In addition to chicken tenders, here’s what you’ll need for Coconut Crusted Chicken recipe:
- coconut: you will want to use sweetened shredded coconut flakes and NOT unsweetened coconut flakes. Sweetened shredded coconut adds sweetness and balances out the rich cashews and robust seasoning.
- cashews: use toasted, unsalted cashews. I like to get my cashews at the bulk bins at Sprouts.
- panko: are a Japanese breadcrumb and can be found next to the traditional/Italian breadcrumbs at your grocery store. Panko breadcrumbs are lighter, larger and dryer than normal breadcrumbs so they absorb less moisture which produces a way crispier breading. Please do NOT substitute with traditional breadcrumbs and expect the same results.
- flour: I use all-purpose flour but I’m sure almond flour, etc. would also work.
- eggs: 2 large eggs will do the trick.
- brown sugar: use light brown sugar. You may substitute granulated sugar if that’s all you have on hand.
- seasonings: garlic powder, onion powder, ginger powder, pepper, cayenne pepper.
How to Make Coconut Crusted Chicken
- Process breading. Add cashews and coconut flakes to food processor and pulse until the cashews are about the size of the panko crumbs. This step is key as the uniform smaller pieces of coconut and cashews adhere better to the chicken and cook more evenly (so the coconut doesn’t burn) to create that tantalizing golden crust.
- Line up breading stations. Place the flour in another shallow dish. Whisk the egg with the lime juice in another shallow dish. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut/cashew/panko mixture, pressing mixture into chicken with your fingers to make sure the coating sticks. I like to use one hand when working with the “wet” ingredients and my other hand when working with the dry breading. This prevents your hands from becoming cakey and the chicken tenders from becoming gummy.
- Prepare to bake. Place chicken tenders on a foil-lined baking sheet. The foil isn’t essential but it makes for super easy cleanup. Place a baking rack on top of the foil that has been sprayed with non-stick cooking spray. The baking rack allows the hot oven air to circulate underneath the chicken so you get crispy chicken on all sides. Lightly spray chicken with non-stick cooking spray to promote extra crispiness.
- Bake until golden. Bake for approximately 25 minutes or until an instant read thermometer registers 165 degrees F. Broil until coconut is nicely golden, and panko crisp, but still light in color.
Tips for Coconut Crusted Chicken
- Pound chicken to an even thickness: Make sure your chicken is an even thickens so it baked evenly otherwise you will be left with partially dry/overdone chicken OR underdone chicken.
- Prepare your baking sheet before you start breading the chicken. You’ll want to rest your chicken on the baking rack as your finish breading it – this will help it not get soggy. Don’t forget to spray your pan with nonstick cooking spray!
- Dredge chicken completely and evenly in flour. Flour is the breading foundation – it helps the egg stick, which helps our breading stick, so make sure they’re aren’t any naked spots that need flour.
- Shake off excess egg. After you dip the chicken in the egg, give it a gentle shake and dap off any running egg with a paper towel. Excess egg will make the breading mixture less crunchy.
- Always use two hands when breading chicken. I like to use my left hand to dip my chicken in the flour and eggs and then my right hand to push in the coconut breading. This ensures my right hand stays clean and doesn’t get the breading gummy because gummy breading = not as crispy coconut chicken.
How to make Coconut Crusted Chicken Crispy
Crispy Coconut Crusted Chicken requires six things:
- Use panko and NOT breadcrumbs. Traditional breadcrumbs will not give you the satisfying crunch you’re looking for.
- Bake on a wire rack. If you don’t have wire rack, then lightly grease foil and place in the oven to get nice and hot while you prep the chicken. Take care when adding your coconut crusted chicken because your pan will be HOT!
- Don’t Crowd the Pan. Leave a decent space between your chicken on the baking rack while cooking. Overcrowding the pan will cause steam and make your breading soggy. When nicely spaced, the hot oven air can circulate evenly around the chicken so they can get nice and crispy .
- Spray with cooking spray. Cooking spray mimics deep frying and promotes golden perfection.
- Broil. For extra crispiness, broil until coconut is nicely golden but watch closely so it doesn’t burn!
- Pan fry panko. For the ULTIMATE Crispy Coconut Crusted Chicken, toast the panko before you use it in the breading. This is one extra step but really the only way to make it golden. Melt one tablespoon butter in a small saucepan. Add panko and cook, while stirring until golden.
How to Serve Coconut Crusted Chicken
This Coconut Crusted Chicken is incredibly versatile. It can be served as:
- appetizer: serve it with your favorite dip (I HIGHLY Suggest my Mango Dip) as a stand alone star, or along with cream cheese wontons, coconut shrimp, potstickers, and/or egg rolls.
- salad: I love this chicken SO MUCH that I made the chicken again the very same week just so I could make the chicken the star of this tropical salad with pineapple ginger vinaigrette! It can top this salad or just some simple greens or grains.
- main course: this Coconut Crusted Chicken makes a super fun dinner with just a dip, fruit and veggie. I’ve included lots of side dish options below.
What Dip for Coconut Chicken?
And as we all know, every crispy chicken needs a killer dip so I created this easy Mango Honey which. to me, is a MUST with this Coconut Crusted Chicken.
To make the Honey Mango Dip, simply blend mangos, honey, garlic, green onions, cider vinegar, lime juice and red pepper flakes together until silky, sweet and tangy smooth. If you are intimidated by cutting mangos – don’t be, just check out my How to Cut A Mango Post that teaches everything you could ever want to know about mangos because you don’t want to deprive yourself of this dip – I was seriously eating it with my spoon! It’s sweet, refreshing, velvety smooth and as spicy as you want it to be!
Speaking of the dip, as I was plating my food to photograph, Patrick suggested I garnish my finished Coconut Crusted Chicken plate with drops of dip (we’ve been watching a lot of Master chef lately), so I told him to go for it. So the beautiful, perfect circles of dip beautifying the plate are from Patrick. Just wanted to give credit where credit is due. Yes, he is so cute.
What Sides for Coconut Crusted Chicken?
As far as side dishes, this Coconut Crusted Chicken is fabulous with:
- a big green salad
- Asian Pineapple Salad
- Roasted Broccoli
- Creamy Bacon Pea Pasta Salad
- Strawberry Avocado Broccoli Salad
- Corn Salad with Cilantro Lime Dressing
- Cilantro Lime Rice
- Coconut Red Bean Rice
- Key Lime Yogurt Fruit Salad
- Pina Colada Fruit Salad
- Caramelized Grilled Pineapple
Can I make Coconut Crusted Chicken Ahead of Time?
Coconut Crusted Chicken is the crunchiest and therefore the best served warm, so I recommend putting it in the oven right before serving.
If want to prep ahead, then you can make the breading mixture ahead of time and keep in an airtight container. You may also assemble the chicken ahead of time but they will not be as crispy because the breading will absorb some moisture from the chicken/eggs.
How to Store Coconut Crusted Chicken
Coconut Crusted Chicken should be stored in an airtight container in the refrigerator. When properly stored, it is good for 3 to 5 days. When storing, don’t stack your chicken for best results as this will make it more soggy. Instead, place a piece of parchment paper in between the layers. Reheated chicken will still be flavorful but not as crunchy as freshly baked.
HOW TO FREEZE Coconut Crusted Chicken
You you can freeze the Coconut Crusted Chicken cooked or uncooked. The method is the same:
- Leave (or place) crusted chicken on the lightly greased baking rack (so they aren’t touching) and place in the freezer for 2-3 hours or until solid.
- Transfer to a large ziploc bag and squeeze out any excess air.
- Freeze for up to 3 months.
- Bake straight from frozen (so they don’t get as soggy) at 375 degrees for 30 minutes or until tenders reach 165 degrees F.
Now open wide…
So these Crispy Coconut Chicken Tenders with Mango Honey Dip can welcome you to the tropics!
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Cashew Coconut Crusted Chicken
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Ingredients
Cashew Coconut Chicken Tenders
- 12 chicken tenderloins (just over 2 pounds)
- 2 eggs
- 1 tablespoon lime juice
- 3/4 cup flour
- 1 cup toasted cashews
- 1/2 cup sweetened coconut flakes
- 1 cup panko bread crumbs
- 1 tablespoon brown sugar
- 1 tsp EACH salt, onion powder, garlic powder
- 1/2 teaspoon pepper, ground ginger
- ¼ – 1/2 teaspoon cayenne pepper
Mango Honey Dip
- 2 mangos, peeled and roughly chopped
- 1/4 cup honey
- 2 tablespoons lime juice
- 1-2 tablespoons cider vinegar
- 1/2 teaspoon cumin powder
- 3 garlic cloves, peeled
- 3 green onions, roughly chopped
- 1/2-2 teaspoons red chili flakes (start with 1/2)
Instructions
- Preheat oven to 400 degrees. Add cashews and coconut flakes to your food processor and process until cashews are about the size of the panko crumbs, scraping the sides of the blender as needed. Add cashews/coconut, panko, chicken tender spices and brown sugar to a shallow dish and mix until evenly distributed.
- Place the flour in another shallow dish. Whisk the egg with the lime juice in another shallow dish. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut/cashew/panko mixture, pressing mixture into chicken with your fingers to make sure the coating sticks.
- Place chicken tenders on a foil-lined baking sheet (for easy clean up!) with a baking rack on top that has been sprayed with non-stick cooking spray. Lightly spray chicken with non-stick cooking spray for extra crispiness. Bake for approximately 20-25 minutes or until cooked through (165 degrees F). Broil until coconut is nicely golden, and panko crisp, but still light in color.
- To make the Mango Honey Dip, place all the ingredients in a blender, starting with just 1 teaspoon red pepper flakes and process until smooth. Taste and add additional red pepper flakes as desired.
Notes
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Jenn says
This looks so good! We’re not mango fans though, would the sauce with with pineapple maybe?
Jen says
Thanks Jenn! I think pineapple would definitely work! Because pineapple is more acidicy than mangos, I would start out with less apple cider vinegar – because you can always add more 🙂 You might need more honey as well. Let me know how it goes. Enjoy!
Angela says
The chicken and that dip, WOW!!! Loving this one!!! Pinned and shared! This is great!
Jen says
You are so sweet, thank you Angela!!! I am glad you like it 🙂
Julie says
I love this recipe! Pinned and can’t wait to make it!
Jen says
Thank you so much Julie! Let me know when you do, I think you’ll love it!
Kecia says
Oh my stars Jen! I can’t stand it! These look sooo good! I love that they are baked, I love the wonderful sauce! I am just in love with these Chicken Tenders!
Jen says
Oh Kecia, you are so sweet! Thank you so much for your compliments! I am excited for you to try them!
Sophia @ NY Foodgasm says
OMG these look fabulous!!! I like how you used a rack so the tenders didn’t stick! GREAT healthy and amazingly delish recipe! Mango is my FAVORITE!
Jen says
Mango is my favorite too! The rack also helps keep them crispy! Thanks Sophia, enjoy!
Cindy @ Hun... What's for Dinner? says
OMGosh these look crazy delicious! So crunchy and that sauce sounds fantastic!!
Jen says
Thanks so much Cindy! Yes, nice and crunchy! I think you’ll love them!
Kungphoo says
What a cool combo.. the old boring chicken nuggets will be ruled out with this!
Jen says
Thank you! Yes, no more boring chicken!
Risa says
This sounds like such an interesting combination of flavors. I wonder how it would taste!
Jen says
I think you will find it tastes amazing! Let me know how you like it!
Alexis says
This sounds too good to pass up! All these flavors just meld so well together. I can’t wait to make this!!
Jen says
Thanks Alexis! Yes, the flavors are magical together! Hope you enjoy!
Linda (Meal Planning Maven) says
I love everything about this dish and must try it soon! Thank you sharing another amazing recipe with us!
Jen says
Ah, thanks so much Linda! Can’t wait for you to try it!!!
Spencer says
So many of my favorite things! YUM!
Jen says
Thanks so much Spencer! I think you will love it! Can’t wait for you to try it with your new cooking time 🙂
Jessica P says
This looks really amazing – I never would have thought of mixing the flavor of coconut and mango with chicken, but I bet it is tasty.
Jen says
Thanks Jessica! I think you will find it tatsy :)! Enjoy!
Joanna Sormunen says
How delicious! I pinned and shared in G+
Heather (@thedomesticdiva) says
These look SO GOOOOD! I must make them soon! Thank you for sharing the recipe.
Dawn @ Pin-n-Tell says
How yummy is this?? I had coconut chicken for the first time at my friend’s bridal shower… now I need to make it for myself : ) Thanks for the recipe!
Jen says
Thanks Dawn! Yes, now you can make it at home and I think you will love the addition of cashews!
Noa says
These look DELICIOUS and it doesn’t seem like it is too complicated to make, or time consuming. Although I have a sneaking suspicion that when I try to make this recipe, it won’t look even remotely as good as what you have here. YUM.
Jen says
LOL! You might be surprised how picturesque they look 🙂 Can’t wait for you to try them!
Rosey says
That’s just the kind of dip my husband would love! It’s nice and summer w/the mango in there too.
Jen says
Yes, perfect for summer! Hope you both can enjoy it soon! Thanks for stopping by Rosey!
Tiffany Hathorn says
Ahhhhh….I wish I weren’t allergic to mangoes now!
Jen says
Oh no! You could also try substituting pineapple. I bet that would be delicious!
Carisa Smith says
When Brooke explained this recipe, I had to go find it! This looks incredible and like something everyone in my family would eat up in seconds! Seriously. I’m definitely pinning!
Jen says
Ah, thanks Carisa! I can’t wait for you and your family to try it!
Linnea says
Would you suggest in place of the cayenne pepper and red pepper flakes? I am allergic to those as well as chili powder. I don’t like things too spicy anyway. When I try this I will leave these items out, but just wondering if there is different spice that would taste as good. Looks yummy!
Linnea
Jen says
Hi Linnea! If you aren’t allergic to chipotle chili powder or hot paprika, then I would suggest those. If you aren’t allergic to a certain type of hot sauce, then you could some to the egg mixture and some to the mango dip as well. Hope this helps!
Tracy says
This looks absolutely delicious! Will have to give this one a go tomorrow!
Jen says
Thanks so much Tracy, I hope you love them!
Lynn says
This looks amazing and perfect for summer! If you haven’t already, could you share the cream cheese pineapple coconut wonton recipe? I would love to try both recipes out this weekend 🙂
Jen says
Sorry Lynn, I’ve been out of the country all week (all my posts have been pre-scheduled) and am just now getting your comment. I hope you were at least able to make the Cashew Coconut Chicken Tenders! I will be posting the coconut wonton recipe this week, possibly as soon as Tuesday, hope full you can make those this weekend 🙂
Lynn says
No problem Jen! I did make the chicken tenders and they came out great! Perfect with the mango honey dip 🙂 Looking forward to the wonton recipe!
Jen says
Just posted the wonton recipe yesterday Lynn! Hope you enjoy! and I’m so happy you loved the chicken tenders 🙂
Lynn says
Thanks Jen!! The wonton recipe looks delicious and the process seems so simple! Can’t wait to give those a try next 🙂
Jen says
Awesome Lynn. I love that you are actually making the recipes 🙂 You will love the wontons and yes, they are super easy and delicious!
Katrina says
Just wanted to let you know how much my family enjoys your recipes. We had this chicken with the tropical salad. Delicious. The chicken alone is amazing. We also had the sweet and sour chicken and loved it as well. Thank you!
Jen says
Hi Katrina, I SO appreciate you taking the time to comment! I am so happy your family is enjoying my recipes! I hope you find a lot more to enjoy here!
Matt says
Hi Jen,
I’ll try this tomorrow. There’s never been a recipe I’ve been looking forward to try so much as this one. I really appreciate you sharing not only your recipes but your life story as well. I hope you are well. Wish me luck with the Chicken Tenders (a student’s first baby steps in a world beyond canned and take-out food).
Cheers.
Jen says
Hi Matt! I hope you baby steps beyond canned food had delicious results! I can’t wait to hear about it! And thank you so much for your thanks about sharing my life story. That means more to me than anything!
Claire says
Hi Jen,
I just wanted to say this chicken recipe is one of the best things I ever ate (and I leave in France!) 🙂 Thank you so much for sharing it, it’s wonderful (and easy!!). Bravo! Merci!!!
Jen says
Hi Claire, I am so honored and flattered that this is one of the best things you have ever eaten – ESPECIALLY with your superb French palate! Thank you SO much for taking the time to comment and let me know! I hope you find more recipes to love here!
Clara says
Finally. A healthy recipe for breaded chicken that does in fact taste like its fried. It was a big hit with everyone. The only bad news is that we didn’t have ripe mangoes to try the sauce. As soon they do ripen we ll make again. Maybe next time with fish. We did kind of over toast the cashews so next time might use untoasted. Also I love that we didn’t have to buy anything to make this – so flavorful already using staple pantry things for us. We made with freshly grated coconut which we get easily in our supermarket and often so always looking for recipes to help use that up.
Jen says
Hi Clara, I am thrilled this was a such a hit! And the freshly grated coconut sounds absolutely divine! If you like mangoes, then yes, please try it again when mangoes are ripe – I think you will love it! Thanks Clara, I hope you find more to love here!
Sheena says
Have you ever tried freezing these? I want to prep some summer freezer meals and we love these. Thought maybe I could freeze prior to the baking step?
Jen says
Hi Sheena, I haven’t tried freezing them but I think they should freeze just fine! btw I am so impressed with your summer meal planning/prep!
Jenny M says
I made this sauce and it was excellent. Trader Joe’s sells mango chunks in the freezer section. That made this SUPER easy to put together.
Jen says
Hi Jenny, I’m so happy you loved this sauce and thanks for the tip on Trader Joes’ mango chunks- so helpful, I am going to have to try that next time!
Crissy says
These chicken tenders were so delicious! The breading was so flavorful and crispy! I will definitely make them again.
Jen says
Awesome Crissy, I’m so happy you enjoyed them! Thank you for taking the time to comment!
Alex says
I used gluten free panko and all purpose flour and it was amazing. Super simple to make gluten free and the flavors are fantastic. One of my favorite recipes of all time.
Jen says
Thanks so much for taking the time to comment Alex! I’m so pleased you loved this recipe so much and were able to make it gluten free!
Renee says
Would you suggest an air fryer for these? Thanks!
Jen says
Yes, they would be extra crispy!
Melissa says
Be careful with the size of the garlic cloves you use for the mango- you can always add more and blend a second time!
This recipe is a crowd pleaser, seems so fancy and is so delicious! The tenders freeze amazingly before cooking, I haven’t tried cooking them first but I bet it would make them a bit dry if reheating in the oven. Love this recipe.
Jen says
Thanks for the tip, Melissa! I am so happy you love this recipe! Thank you so much for taking the time to comment!