As I prepared for a cozy family dinner one evening, I craved something that would not only satisfy our hunger but also bring a burst of flavor to the table. It was then that the idea of Baked Coconut Tenders with Strawberry-Mango Salsa struck me. The thought of the crunchy, coconut-encrusted chicken paired with vibrant, sweet salsa brought a smile to my face. This dish transforms the usual weeknight chicken into an extraordinary delight.
Imagine the crispy texture of chicken tenders being baked to golden perfection. Every bite is a symphony of flavor, enhanced by a refreshing salsa that blends the tartness of strawberries with the tropical sweetness of mango. Not only is this recipe quick to whip up, making it perfect for busy evenings, but it also allows you to escape the monotonous fast-food routine. It’s the ultimate crowd-pleaser that brings both comfort and excitement to your dining experience—something your family will definitely ask for again! Let’s dive into this delectable recipe that’s sure to become a staple in your kitchen.
Why love Baked Coconut Tenders with Strawberry-Mango Salsa?
Crispy Delight: These tenders are baked, not fried, keeping them healthier while still delivering that desired crunch.
Tropical Twist: Paired with a zesty, fresh salsa, the combination of coconut, strawberries, and mango transports your taste buds to a tropical paradise.
Quick & Easy: Perfect for busy nights, you can have this dish on the table in just 30 minutes!
Crowd-Pleaser: Whether you’re cooking for family or hosting friends, this dish is bound to impress everyone around the table.
Versatile Pairings: Serve them with rice, salads, or even as a standalone snack. There’s no limit to how you can enjoy these coconut tenders!
This recipe is a fun and delicious way to reinvent chicken in your home. Don’t forget to check out my other quick meal ideas for more inspiration!
Baked Coconut Tenders Ingredients
• Discover how easy it is to create Baked Coconut Tenders with Strawberry-Mango Salsa right in your own kitchen!
For the Chicken Tenders
- Boneless, skinless chicken breasts – they’re juicy and tender, providing the perfect base for our dish.
- Vegetable cooking spray – ensures the chicken gets that golden, crisp finish without the added calories of frying.
- Kosher salt – enhances the flavor of the chicken beautifully.
- Freshly ground black pepper – adds a subtle kick that balances the sweetness of the coconut.
- Cornstarch – helps the coating stick and gives a light crispiness.
- Garlic powder – infuses the chicken with savory depth.
- Large eggs – acts as a binder for the coating to adhere perfectly.
- Sweetened flaked coconut – provides that delightful tropical flavor and crunch.
- Panko bread crumbs – offers extra crispness and texture to each bite.
- Paprika – brings a hint of smokiness to the chicken.
For the Strawberry-Mango Salsa
- Finely chopped strawberries – juicy and sweet, they bring a refreshing note to the salsa.
- Finely chopped mango – adds an exotic sweetness that complements the strawberries perfectly.
- Finely chopped shallot – provides a mild onion flavor that ties the salsa together.
- Chopped fresh cilantro – adds a refreshing herbaceous element.
- Hot pepper jelly – gives a hint of heat and sweetness, elevating the salsa’s flavor profile.
- Fresh lime juice – brightens up the entire dish with a zesty finish.
- Salt – to taste, enhancing all the vibrant flavors in the salsa.
- Pepper – just a dash for an extra layer of flavor.
Gather these ingredients, and you’re already well on your way to crafting a wonderful family meal!
How to Make Baked Coconut Tenders with Strawberry-Mango Salsa
-
Preheat your oven to 425 degrees F. This ensures your tenders will bake evenly, achieving that perfect golden-brown color while keeping them juicy and tender.
-
Prepare the chicken by cutting it into 1/2- to 3/4-inch-thick strips. Season them well with kosher salt and freshly ground black pepper to enhance the flavors.
-
Mix together cornstarch and garlic powder in a shallow dish. In a separate shallow dish, beat the eggs. In a third shallow dish, combine sweetened flaked coconut, panko bread crumbs, paprika, and a pinch of salt and pepper.
-
Coat each chicken strip by dipping it first in the cornstarch mixture, then the egg, and finally the coconut mixture. Be sure to press gently to ensure the coating adheres beautifully. Transfer the coated tenders to a greased wire rack.
-
Spray the chicken with vegetable cooking spray until well-coated. This will help them achieve a delightful crispiness during baking.
-
Bake the tenders in the preheated oven for 10 to 20 minutes, until they’re golden brown and cooked through. The smell will be heavenly!
-
For the salsa, simply combine all the salsa ingredients in a bowl. Let it stand for about 10 minutes before serving to allow all the flavors to meld beautifully together.
-
Serve your crispy coconut tenders alongside the refreshing strawberry-mango salsa and lime wedges for that extra zesty pop.
Optional: Garnish with extra cilantro for a fresh touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Baked Coconut Tenders with Strawberry-Mango Salsa
Room Temperature: Serve your chicken tenders fresh for the best flavor and texture. If needed, they can sit out for up to 2 hours.
Fridge: Store leftover Baked Coconut Tenders in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
Freezer: For longer storage, freeze the tenders after cooling. Place them in a freezer-safe bag or container for up to 3 months.
Reheating: When ready to enjoy, reheat in the oven at 350°F for about 15-20 minutes, or until heated through for optimum crunch.
Tips for the Best Baked Coconut Tenders
-
Cut Evenly: Ensure your chicken strips are uniform in thickness for even cooking; thinner strips may overcook while thicker ones may remain raw.
-
Double Coating: For an extra crunchy texture, dip your chicken tenders again in the egg and then in the coconut mixture. This will enhance the crispy layer!
-
Rest After Coating: Allowing the coated chicken tenders to rest for a few minutes before baking helps the coating adhere better during cooking.
-
Use a Wire Rack: Baking on a wire rack helps air circulate around the tenders, making them crispy all over, avoiding sogginess on the bottom.
-
Fresh Ingredients: Use fresh strawberries and mango for the salsa for the best flavor. Overripe fruit can lead to a mushy consistency.
-
Watch the Clock: Keep an eye on the tenders in the last few minutes of baking to prevent them from burning; you want them golden brown and perfectly cooked.
Enjoy crafting your own Baked Coconut Tenders with Strawberry-Mango Salsa that are simply delicious!
Baked Coconut Tenders Variations
Feel free to get creative and personalize your Baked Coconut Tenders with these delightful variations!
-
Gluten-Free: Substitute panko breadcrumbs with crushed gluten-free cereal or almond flour for a similar crunch without the gluten.
-
Spicy Kick: Add cayenne pepper or chili powder to the coconut mixture for a fiery twist that harmonizes beautifully with the sweet salsa.
-
Herb Infusion: Mix in dried herbs like oregano or thyme into the coconut coating for an aromatic flavor boost. Fresh herbs can be a delightful surprise!
-
Coconut Milk Marinade: Soak chicken strips in coconut milk for 30 minutes before coating for an extra layer of tropical flavor and moisture.
-
Fruit Swaps: Swap out strawberries and mango with seasonal fruits like peaches or pineapple for a refreshing change of pace. Their natural sweetness will shine through!
-
Extra Crispy: For an ultra-crispy finish, place the baking sheet under the broiler for the last 2-3 minutes of cooking, watching closely for golden perfection.
-
Baked or Fried: If you prefer a truly indulgent treat, fry the coated tenders in hot oil for a few minutes instead of baking. The result is crispy and delicious!
-
Savory Salsa: Combine avocado with the salsa ingredients for a creamy texture and added healthy fats, enhancing both flavor and nutrition.
Experimenting with these variations can elevate your Baked Coconut Tenders into a whole new experience, ensuring they remain a favorite in your kitchen!
What to Serve with Baked Coconut Tenders with Strawberry-Mango Salsa?
Creating an unforgettable meal experience is all about delightful pairings that elevate your dish.
-
Coconut Rice: The tropical flavors of coconut rice harmonize beautifully with the tenders, enhancing the overall experience. A creamy, coconut-infused treat will please everyone at the table!
-
Zesty Coleslaw: A crunchy, tangy coleslaw adds texture and balances the sweetness of the salsa, providing a refreshing contrast. This vibrant side is a perfect companion for a well-rounded meal.
-
Spicy Sweet Potato Fries: These crispy, baked fries offer a pleasant heat that complements the coconut chicken. The sweet earthiness makes for a satisfying pairing every time.
-
Grilled Asparagus: Lightly charred asparagus brings a touch of elegance to the table while adding a hint of smokiness. The crisp-tender texture beautifully contrasts the soft chicken.
-
Mixed Green Salad: A fresh salad with a citrus vinaigrette lightens the meal, providing a burst of flavor that enhances the overall taste. It’s a crowd-pleaser packed with nutrition!
-
Mango Lassi: For a refreshing drink, try a creamy mango lassi that echoes the tropical flair of the dish. It’s a delightful way to cool down and elevate your dining experience.
-
Lime Sorbet: End on a sweet note with zesty lime sorbet. This light dessert cleanses the palate and perfectly mirrors the dish’s bright flavors, leaving everyone satisfied.
Make Ahead Options
These Baked Coconut Tenders with Strawberry-Mango Salsa are a fantastic choice for meal prep! You can prepare the chicken tenders by breading them up to 24 hours in advance; simply coat them and store them in the refrigerator, covered. For the salsa, mix all the ingredients and refrigerate it up to 3 days ahead for the flavors to develop beautifully. When you’re ready to serve, just bake the tenders in a preheated oven and allow them to cook until golden brown, about 10-20 minutes. This way, you’ll enjoy delicious, time-saving homemade tenders and salsa that are just as fantastic as if they were made fresh that day!
Baked Coconut Tenders with Strawberry-Mango Salsa Recipe FAQs
How do I choose the best chicken breasts for this recipe?
Absolutely! Look for boneless, skinless chicken breasts that are firm and have a pinkish color. Avoid those with dark spots or an off smell, as these can indicate spoilage. Fresh chicken will ensure a juicy texture in your tenders!
What’s the best way to store leftover Baked Coconut Tenders?
After enjoying your meal, store the leftover Baked Coconut Tenders in an airtight container. They can be kept in the refrigerator for up to 3 days. When reheating, I recommend putting them back in the oven to regain their delicious crispiness.
Can I freeze the Baked Coconut Tenders? How?
Certainly! After they’ve cooled to room temperature, place the tenders in a single layer on a baking sheet and freeze for about 1 hour. Then transfer them to a freezer-safe bag or container, ensuring to squeeze out the air. They’ll keep well for up to 3 months! When you’re ready to enjoy them, just reheat in the oven at 350°F for 15-20 minutes.
What are some common issues I might encounter while making these tenders?
One common challenge is the coating not sticking properly. If this happens, ensure your chicken strips are thoroughly coated in each stage: start with the cornstarch mixture, then the egg, and finally the coconut mix. Press gently to help the coating adhere. If the tenders seem soggy after baking, it may be because they weren’t on a wire rack; using one can help achieve that desired crispiness!
Are there any dietary considerations for this recipe?
Yes! If you or your guests have allergies, be cautious with the ingredients. The coconut and eggs are common allergens, so you might substitute the egg with a flaxseed mixture or use an egg replacement if needed. Additionally, adjust the hot pepper jelly in the salsa according to your heat preference, especially for guests who may be sensitive to spice.
How do I know when the chicken tenders are perfectly cooked?
Great question! The chicken tenders are done when they are golden brown and have an internal temperature of 165°F. You can use an instant-read thermometer for accuracy. Should they brown too quickly, simply cover them loosely with aluminum foil while they continue baking. This ensures they cook through without burning!
Baked Coconut Tenders with Strawberry-Mango Salsa Delight
Ingredients
Equipment
Method
- Preheat your oven to 425 degrees F.
- Prepare the chicken by cutting it into 1/2- to 3/4-inch-thick strips. Season them with kosher salt and black pepper.
- Mix cornstarch and garlic powder in a shallow dish. In another shallow dish, beat the eggs. In a third dish, combine coconut, panko, paprika, salt and pepper.
- Coat each chicken strip in the cornstarch mixture, then the egg, and finally the coconut mixture. Transfer to a greased wire rack.
- Spray the chicken with vegetable cooking spray.
- Bake the tenders for 10 to 20 minutes until golden brown and cooked through.
- Combine all salsa ingredients in a bowl and let stand for about 10 minutes before serving.
- Serve your crispy coconut tenders alongside the strawberry-mango salsa.
