Crispy, golden and gluten-free, these coconut chicken tenders are a total crowd-pleaser. Coated in crunchy coconut and served with a sweet-tangy dip, they’re built for serious dunking.

There’s something about chicken tenders that just works—especially when they come out of the oven all crispy and ready to dip. This version leans into that appeal with a coconut-y coating that adds both crunch and a hint of sweetness, balanced by a punchy honey-Dijon sauce. They’re baked, not fried, which keeps things a little lighter without sacrificing texture. Serve them up for dinner, game night or anytime you need a guaranteed hit.

Oh, and did we mention they're gluten-free?

Ingredients for Crispy Coconut Chicken Tenders

  • 4-5 tbsp unsalted butter or coconut oil
  • 12 boneless skinless chicken tenders or 4 chicken breasts cut into strips
  • 2/3 cup corn masa flour or 1/3 cup coconut flour + 1/3 cup potato or tapioca starch
  • 2 tsp sea salt
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 2 large eggs beaten or 1 15-oz can of coconut cream
  • 1/3 gluten-free panko
  • 1/2 shredded sweetened coconut
  • 1/2 cup unsweetened coconut
  • 1 tsp dried basil
  • 1 tsp dried parsley

Dipping Sauce

  • 1/4 cup mayonnaise or vegan replacement
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 tbsp white vine vinegar
  • 1/2 tsp cayenne pepper (optional)

Instructions for Crispy Coconut Chicken Tenders

Preheat your oven to 400°F. Place butter or coconut oil on a large rimmed baking tray and melt in oven for a few minutes. Remove and set aside.

In a large zip-top freezer bag, combine flour, salt, garlic powder, onion powder, paprika and pepper. Add the chicken and shake well to coat, set aside.

In a large shallow bowl, add the eggs or coconut cream. Set aside. In another shallow bowl, combine both types of coconut, panko, basil and parsley.

Remove the chicken from the bag and, using tongs, dip in the egg and cream mixture to coat well. Flip in the panko coconut mixture until well-coated.

Place on bottom rack of the oven and bake for about 12 min, or until underside is browned and crispy, then using clean tongs, turn over and continue to cook for another 6-8 min, until the underside is also golden.

If you want a little more crunch, you can place on higher rack and broil for a few more min. Remove chicken to large plate lined with paper towels.

Add all ingredients for dipping sauce to small bowl and whisk until mixed well.

Serves 6.

Find more of Pamela's gluten free recipes at PamelasGlutenFreeRecipes.com.