Baked Coconut Chicken Tenders


  • 12 chicken tenders (about 2 pounds)
  • 1 cup whole wheat flour
  • 1 cup whole wheat panko
  • 2 cups unsweetened, shredded coconut
  • 4 eggs
  • Salt and pepper
  • Coconut oil cooking spray
  • For the sauce: (NOT 21 Day Fix approved)
  • Equal parts sweet chili sauce and apricot preserves, microwaved for about ten seconds and stirred together.


  1. Preheat your oven to 375 degrees
  2. Season both sides of the chicken tenders with salt and pepper
  3. Set out three bowls, one with the 4 eggs (beaten), one with the whole wheat flour, and one with the panko and coconut (stirred together)
  4. Season each bowl with salt and pepper and stir to combine
  5. Set out a baking sheet and line it with parchment paper
  6. One (or a few) at a time, place your chicken tenders in the whole wheat flour, toss to coat, and shake off any excess
  7. From there, add the chicken tenders to the egg mixture, make sure the chicken is well coated in the egg, and hold it above to bowl to let any excess drip off
  8. Lastly, place your chicken tenders in the panko/coconut bowl and press the coating onto all sides of the chicken. Continue to turn the chicken tenders over and press more coating onto the surface until a nice coating of the coconut is on the chicken
  9. Place the chicken tenders on the baking sheet as you finish each one
  10. Spray the chicken tenders with coconut oil cooking spray. Turn them over and spray the other side as well
  11. Place in the oven and bake for 20-25 minutes (check one chicken tender at 20 minutes to see if it’s cooked through, and then check periodically after that if it’s not quite finished yet)
  12. Turn the chicken tenders over half way through their baking process
  13. Serve with the sauce (optional – it is not 21 Day Fix approved!)