Baked Coconut Chicken Tenders with Mango Mustard Sauce

Ingredients

• 3chicken breasts, pounded to 1.3 cm thickness and cut into strips
• 355 ml (1½ cups)coconut milk
• 1 teaspoonlemon zest
• 1 teaspoonchilli flakes
• 1 teaspoonsalt
• 3 largeeggs
• 180 g (1½ cups)rice flour
• 240 g (3 cups)unsweetened shredded coconut
• 1 teaspoonSriracha
• ½ teaspoonchilli flakes
• to tastesalt

Instructions

1. 1

   Marinate the chicken

   In a large bowl, mix the coconut milk, lemon zest, 1 teaspoon of chilli flakes and 1 teaspoon of salt. Add the chicken strips, cover and refrigerate overnight, or for at least 2 hours.

2. 2

   Prepare the oven

   When ready to bake, preheat the oven to 200°C (400°F). Set a cooling rack on a baking sheet and brush or spray it with oil.

3. 3

   Set up the coating

   Arrange three wide bowls or plates. Put the rice flour in the first. In the second, season the eggs with salt, then whisk with the Sriracha and 30 ml (2 tablespoons) of water. In the third, lightly season the shredded coconut with salt and ½ teaspoon of chilli flakes.

4. 4

   Coat the strips

   Dip each chicken strip in the flour, then the egg, letting excess egg drip off, and finally coat it in the coconut mixture. Set each strip on the greased rack and repeat with the remaining chicken.

5. 5

   Bake until golden

   Bake for 20–25 minutes, turning the tenders halfway through, until cooked through. Broil for the final 2–3 minutes until golden brown.

6. 6

   Serve with sauce

   Serve the baked coconut chicken tenders with mango mustard dipping sauce.

What are coconut chicken tenders?

Chicken tenders are strips of chicken coated and cooked until crisp, a familiar American-style meal and sharing food. Here, shredded coconut takes the place of a more usual breadcrumb crust, while a coconut milk marinade helps flavour the chicken.

The recipe pairs the savoury, lightly spiced coating with mango mustard sauce for a sweet-and-tangy dip. The tenders bake on a rack, which lets hot air reach more of the coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 561 calories, 32g protein, 40g carbs, 31g fat.

Chicken provides most of the protein, while rice flour and coconut contribute carbohydrates; the eggs and coconut account for much of the fat. Pair a serving with vegetables or salad to add freshness and balance the plate.

The marinade and coating

Coconut milk: it forms the base of the marinade, with lemon zest and chilli flakes adding fragrance and a little heat. Give the chicken at least 2 hours to sit in it, or leave it overnight as directed.

Rice flour: this is the first coating layer and helps the egg mixture cling to the chicken. Shake off loose flour so it does not build up in patches.

Shredded coconut: unsweetened coconut gives the tenders their distinctive crust. Season it lightly, since the chicken marinade and egg coating are also salted.

Coat in stages

Flour first: cover each strip evenly, then tap off any excess. A thin, even layer makes it easier for the egg to coat the surface.

Egg next: turn each strip to coat it, then let extra egg drip back into the bowl. Finish by pressing the chicken into the coconut so the flakes adhere.

Keep the coating crisp

Rack position: arrange the coated strips on a lightly oiled cooling rack set over a baking sheet. Leave a little space between them so they bake rather than steam against one another.

Turning: turn the tenders halfway through the 20–25 minute bake for more even colouring. The short broil at the end is for browning, so keep an eye on them during those final 2–3 minutes.

Check for doneness

Thickness: the chicken is pounded to about 1.3 cm before it is cut into strips, which helps the pieces cook in the stated time. If your strips vary in size, check the thickest one first.

Colour: the coconut should look golden after the brief broil, but colour alone does not confirm that the chicken is cooked through. Check the centre of a thick strip before serving.

Serve and balance the plate

The mango mustard sauce is intended as a dip alongside the tenders. A crisp salad or steamed vegetables make a fresh contrast to the coconut crust and add another texture to the meal.

For a more substantial plate, serve the chicken with rice or potatoes. Keep extra sauce on the side so everyone can choose how much to use.

Recipe notes & tips

• Pound the chicken to an even thickness so the strips cook at a similar rate.
• Let the excess marinade drain off before starting the coating line.
• Use separate bowls for the flour, egg and coconut to keep the coating stages tidy.
• Press the coconut gently onto each strip to help it stick.
• Leave space between strips on the rack for better air circulation.
• Watch closely during broiling, as the coconut can brown quickly.

Variations

• Adjust the heat: reduce or increase the chilli flakes to suit your preference.
• Extra Sriracha: add a little more to the egg mixture for a livelier coating.
• Citrus lift: add a little more lemon zest to the marinade for a brighter flavour.
• Serve with greens: add a crisp salad or steamed vegetables alongside the tenders.
• Try another dip: offer a simple mustard dip if mango mustard sauce is unavailable.

Common mistakes to avoid

• Skipping the marinade: the recipe relies on at least 2 hours of chilling; allow that time before baking.
• Uneven strips: thick pieces may need longer than thin ones; pound the breasts evenly before cutting.
• Wet coating: excess egg can make the coconut layer clump; let it drip off before coating.
• Crowded rack: strips placed too close can steam; leave space between them.
• Over-broiling: coconut can darken quickly; watch the tenders throughout the final 2–3 minutes.
• Assuming the sauce is included: its ingredients are not listed here, so prepare or source the mango mustard sauce separately.

How to store

Refrigerate leftover tenders in a sealed container and use within 3 days. Reheat on a rack in a hot oven until warmed through; this helps the coating regain some crispness. The mango mustard sauce is not included in the ingredient list, so store it according to its own ingredients.

Frequently asked questions