Coconut Crusted Chicken Tenders

Whoo-hoo! Yesterday morning, I got to do my very first live television cooking segment. It was so much fun, and I was incredibly proud of myself for not cutting off a finger or burning down the station. The host aired a pre-taped segment that shared why I think high fructose corn syrup is so dangerous and how switching to a real food diet helped us triumph in our battle with infertility. After that, I got to demonstrate how to make one of our family’s favorites, these coconut crusted chicken tenders. Fun, fun, fun. Blessed, blessed, blessed.

For those of you that have been following Healthnut Foodie since the beginning, this is pretty much the same recipe I shared in 2010. However, a lot of newer readers have been asking where to find it. For that reason, I decided to go ahead and give these tasty treats a little makeover. (I’ve always thought the original photo I posted is super ugly, so I’m updating it with the picture we used in the book. A little bit of vanity never hurt anyone. Well, maybe it did. Never mind.)

Anyways, enjoy the recipe and THANK YOU to everyone that made our family feel so special yesterday! Darren and I loved reading all of the emails, texts, and Facebook comments. For those of you not in the Kansas City area, I will be embedding the segment on Healthnut Foodie as soon as it arrives in my inbox.

Coconut Crusted Chicken Tenders

Ingredients (Serves four to six): 

1½  lbs boneless skinless chicken breasts

1      cup whole wheat panko breadcrumbs
½    cup unsweetened shredded coconut
1      tsp sea salt
1      tsp fresh ground black pepper

1      egg
1      tbsp Dijon mustard


Preheat oven to 350 degrees.

While oven heats, combine panko breadcrumbs, unsweetened coconut, sea salt, and fresh ground black pepper in a cereal size bowl.  In a second bowl, whisk together egg and Dijon mustard.

Create an assembly line. One at a time, dip chicken tenders in egg and mustard mixture, then dip and thoroughly coat in whole wheat coconut mixture. Once coated, place chicken on a rimmed baking sheet. Repeat with remaining chicken tenders.

Bake coconut crusted chicken tenders at 350 degrees for 25 minutes, or until chicken reaches 165 degrees.

Allow chicken tenders to rest for just a couple minutes, and then serve alongside your family’s favorite dipping sauce.

Notes: Whenever we make these, I like to double or triple the recipe and then freeze them (after baking) in a labeled and dated freezer bag. When we need a quick lunch or dinner, we pull what we need out of the freezer and reheat them in a 350 degree oven for about 20 minutes. For a gluten-free option, pulse unsweetened brown rice crispy cereal in a food processor for 10 seconds, or until they reach the consistency of breadcrumbs, and use in place of the whole wheat panko. Vegetarians, you can follow the same method using extra firm tofu in place of the chicken. These chicken tenders are naturally dairy-free and nut-free.

For an alternative chicken nugget recipe, please visit this post.

Happy Tuesday!


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  1. Lynelle Lankford says:

    I’d love to know what the potatoey salad in the picture is! It looks delicious, too. I’ve been making home-made nuggets for a very long time, but I’ve never tried the whole wheat panko. I’m going to now, though!

  2. Any suggestions for an alternative for the Pablo breadcrumbs- I’m gluten free. But this recipe sounds SO delish!

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