Baked Coconut Chicken Tenders
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender baked chicken tenders coated in a crispy sweet coconut shell, with a tangy dipping sauce made from jam and Dijon mustard. Moist inside, crunchy outside, and freezer-friendly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 large egg
- splash of milk
- 2 & 1/2 cups sweetened coconut flakes
- 1 & 3/4 pounds chicken tenders (, patted dry (see note))
- 1/4 cup unsalted butter (,melted)
- 1/2 cup apricot jam
- 2 tablespoons Dijon mustard
At a glance
PER SERVING · TIME 37M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 22m
- Sodium
- 615mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 643mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 615MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.