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Coconut chicken tenders with apricot sauce

Coconut Chicken Tenders with Apricot Sauce

The recipe for crispy chicken tenders coated with shredded coconut and served with apricot sauce.

Course Main
Cuisine International
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 700 gms – 1.5 lbs. chicken tenders
  • 1 egg
  • 1 cup shredded coconut
  • ½ cup flour
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Extra virgin olive oil spray
  • 1/3 cup apricot jam
  • 2 ½ tbsp Dijon mustard


  1. Mix the shredded coconut, flour, garlic powder, salt and pepper in a bowl.
  2. Lightly beat the egg in another bowl.
  3. Dip the chicken tenders in the bowl with the beaten egg and then coat them with the coconut and flour mixture.
  4. Put the chicken tenders on a tray lined with baking paper and spray them with some extra virgin olive oil.

  5. Bake them in a pre heated oven at 200˚C – 400˚F for 30 to 40 minutes (or until cooked through), flipping once halfway.
  6. To make the apricot sauce, mix the apricot jam and the Dijon mustard until well combined and keep it in the fridge until the chicken tenders are ready.

  7. Serve the chicken tenders warm with the apricot sauce on the top.