Baked Chicken Tenders Recipe — Coconut chicken tenders and seasoned fries make an easy, tasty lunch or dinner idea the whole family will love! This is a sponsored conversation written by me on behalf of McCain Foods. The opinions and text are all mine.
We eat a lot of chicken! I’m always on the lookout for easy meal ideas and healthy chicken recipes that break away from the typical chicken finger dinner. My son loves chicken nuggets, chicken tenders and any other variety of breaded chicken you can think of. This recipe has all the tender, crispy chicken goodness with a lot less fat than you’ll find in a fried chicken recipe.
What really makes this easy meal idea extra delicious is serving up McCain Seasoned Crinkle Fries on the side. These things are delicious and so easy to prepare. Pull them out of the freezer, pop them in the oven and you’ve got a tray of tasty real potato goodness in minutes.
Let’s make these coconut baked chicken tenders. First, you’ll need a few simple ingredients (see recipe below.) Assemble your coating station, a bowl for the egg, a plate for the flour and a plate for the coconut flakes.
Coat your chicken tenders in flour, then dip in egg and roll in coconut flakes. Be sure to press the coconut flakes into the tender. Lay them out on your baking pan.
In the oven at 400 degrees for 8 to 10 minutes. Pull them out and turn them over. Back in the oven for another 8 to 10 minutes until they are browned and chicken is fully cooked.
Another thing I love about McCain potatoes is that they are made with no artificial colors or flavors. They make seasoned waffle fries, crinkle cut fries, curly fries and wedges as well as lots of other varieties of potato favorites. You can find them in the freezer aisle of your local grocery store.
Look at how amazing this plate looks! It won’t last long, my boys smell those potatoes coming out of the oven and they come running. This is an easy meal to make for lunch or dinner and it’s always a crowd pleaser for parties too!
Now that I’ve fed my crew they can get back to playing outside while I finish up my painting job. With the new house project we’ve just started I’ve got a long list of to-dos for remodeling our latest fixer-upper. So you’ll be seeing lots more easy meal ideas like this one around here.
Tell me, how do you bring flavor and joy to the table? Leave us a comment below or on our Facebook page.
Baked Coconut Chicken Tenders Recipe
- 2 large chicken breasts cut into 6 to 8 thin strips
- 1/4 cup flour
- 2 large eggs beaten
- 1 cup coconut flakes
- 1/4 tsp paprika
- black pepper
- Preheat the oven to 400 degrees F.
- Pour flour out on a plate and season with the paprika and a few dashes of salt and pepper.
- Coat chicken tender in flour, covering completely. Then dip in egg and finally roll in coconut flakes. Press flakes into chicken and then place on baking sheet.
- Bake chicken tenders for 8 to 10 minutes. Pull out and flip each tender over. Bake for another 8 to 10 minutes until tenders are brown and fully cooked.
- Serve with honey mustard.
To prepare McCain Seasoned Fries:
Preheat oven to 425° F. Spread frozen fries in a single layer on a dark, non-stick baking sheet or shallow baking pan. Bake for 10 minutes, flip product over and continue baking an additional 10 to 12 minutes. Serve immediately.
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