Ingredients

The following ingredients have 4 Servings
  • 1 pound (16 oz.) chicken tenderloins ((~7-9 tenders))
  • 1 cup full-fat coconut milk, (optional -- See Note 1)
  • 1 cup sweetened coconut flakes
  • 1 cup panko breadcrumbs ( Note 2)
  • Coconut oil or olive oil cooking spray
  • 2 tablespoons white, all-purpose flour
  • 1 large egg
  • 2 tablespoons full-fat coconut milk
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoon EACH: garlic powder, paprika, fine sea salt
  • 1/2 teaspoon EACH: onion powder, pepper
  • 1/4 cup + 2 tablespoons mayonnaise
  • 1-1/2 teaspoons yellow mustard
  • 3/4 teaspoon lemon juice
  • 1-1/2 tablespoons honey
  • 1 tablespoon honey BBQ sauce ((like Sweet Baby Rays))
  • Salt and pepper

Instruction

  • OPTIONAL MARINADE: Pat chicken tenders dry with a per towel and trim any fat and then remove tendons (try this easy hack!). Add to a large bag or container and pour 1 cup coconut milk over. Toss with tongs to coat the chicken. Cover container or seal bag and refrigerate for at least 20-30 minutes, up to overnight. When done marinating, discard coconut milk; holding one tender at a time, run your fingers down the tender to remove excess coconut milk. Dab with a paper towel. (It's okay if some coconut milk remains.)
  • PREP: Preheat the oven to 400 degrees F. Set out a large sheet pan and wire cooling rack.
  • BREADING: Add the coconut flakes to a blender or food processor and process to crumbs. Pour the crumbs on the sheet pan along with the panko. Spread in an even layer, spray with cooking spray, and then add to the preheated oven and bake for 2-4 minutes or until lightly golden brown (watch closely!). Dump the toasted panko and coconut into a shallow bowl and stir to combine. We'll use this sheet pan again to cook the chicken; add the wire cooling rack on top of it and spray it generously with cooking spray.
  • BATTER: Add all of the batter mixture ingredients to a large, shallow bowl. Whisk to combine. Press the chicken tenders, one at a time, into the batter mixture and evenly coat all sides. Repeat to dredge all the tenders in the batter. Tenders should use up all the batter and be well coated with the mixture.
  • BAKE: Next, dredge each tender in the breading. Again, coat them all generously; you should use most of the breading. Place coated chicken tenders on top of the wire cooling rack on the prepared sheet pan. Press any leftover breading on top and then generously spray the tenders with cooking spray on one side. Bake in the center of the oven for 10 minutes. Remove and carefully flip the tenders to the other side. Generously spray with cooking spray and bake for another 5-10 minutes or until the chicken registers 160 degrees F on a food thermometer. (Smaller tenders should be done at 5, medium at 7 and large at 10 minutes.) Remove from the oven and taste test. Add a light sprinkle of salt on top of the tenders if needed to make the flavors come alive.
  • SAUCE: Meanwhile, make the dipping sauce by whisking together all the sauce ingredients in a small bowl. Add a pinch of salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Whisk, taste, and adjust the ingredients to personal preference.
  • SERVE: Serve chicken tenders right out of the oven with lots of sauce on the side for dipping! These don't stay crispy when stored, so I recommend cooking only enough for one meal.