It’s not as cost effective, but the tender part of the breast is so…tender, for lack of a better word.įlour. Oh! And plenty of chopped peanuts for extra texture and crunch.Ĭhicken. I go ahead and buy chicken tenders instead of cutting chicken breasts into strips. We like to artfully dollop the mango salsa around the chicken and then drizzle with plenty of hot honey for an extra kick of sweet and heat. It has plenty of sweetness from the mango, a burst of zippiness from white wine vinegar and an underlying layer of heat from diced jalapeño. Originally after craving a little taste of the tropics, I had planned to recreate the shrimp, but because I had just made a batch of our Maple Soy Glazed Shrimp, I decided to turn coconut shrimp into coconut chicken tenders.Įven though I was craving something crispy and fried I wanted to keep them on the healthy side, so instead of dunking each coconut and panko-crusted chicken tender in to a deep fryer, we took some notes from our Crispy Parmesan Chicken and Cheez-it Chicken Tenders and baked it on a screaming hot sheet pan to ensure each tender achieves an equally crispy exterior.Īlso in the line up is a very simple warm mango salsa (similar to this one on our Blackened Chicken Burgers), which is sort of a hybrid between a fresh mango salsa and a sweet mango chutney. This means that every time I see said coconut shrimp, I immediately order it. Without doubt on pretty much every single menu you can find crispy coconut shrimp served with an island-inspired dipping sauce of sorts. This tropical take on chicken tenders reminds me of every single beach-side seafood shack on the gulf of Florida. Baked Coconut Chicken Tenders, we’re lifers. I have never and will never be one to turn down chicken tenders, and now that I’ve found a way to make chicken tenders feel slightly elevated and grown up, I will forever own my tendencies to idolize kid food just as much as a the next trendy food craze. Baked Coconut Chicken TendersĪt heart, we’re all just big kids who relish the little things, get excited to eat dessert for breakfast, and have nothing but love for chicken tenders straight off the kids’ menu. We coat tender chicken in a light coconut and panko breading, bake them on a screaming hot baking sheet and then serve them with a quick warm mango salsa and a hot honey drizzle. Let’s all satisfy the kid in us with these ultra crispy, completely irresistible Baked Coconut Chicken Tenders.

Baked chicken with mango salsa recipes