Are you looking for a delicious and low carb recipe for chicken tenders? These Baked Coconut Chicken Tenders with Honey Mustard Dipping Sauce are the answer to your prayers! Enjoy this sinful tasting treat!
Baked Coconut Chicken Tenders with Honey Mustard Dipping Sauce
Prep time
Cook time
Total time
Ingredients
- Chicken Tenders:
- 2 lbs boneless skinless chicken breasts (cut into 1-inch wide strips)
- 3 large eggs
- 2 cups unsweetened shredded coconut
- 1 tsp salt
- 1 tsp pepper
- ¼ cup EVOO
- Cooking spray
- Honey Mustard Dipping Sauce:
- 1 tbsp Dijon Mustard
- 2 tbsp mayonaise
- 1 tbsp honey
- 1 tsp onion powder
- ½ tsp salt
Instructions
- Preheat oven to 400 degrees F.
- Grease a baking sheet with the olive oil.
- Whisk eggs together in a large bowl and, on a separate plate, combine the shredded coconut, salt, and pepper.
- Coat each chicken tender in the egg and then the coconut mixture making sure to completely coat all sides. Place the tenders on the greased baking sheet with at least two inches of space between each tender. Repeat these steps until you run out of tenders.
- Once the tenders are all placed on the baking sheet, liberally spray the tops of them with cooking spray.
- Bake for about 40 minutes or until golden brown.
- For the Honey Mustard Dipping Sauce, whisk together the dijon, mayonnaise, honey, onion powder, and salt.
- Enjoy!
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