Coconut Chicken Tenderloins
The Recipe is Better than KFC Food

  • Like 6
  • 35 Minutes
  • Serves 4
  • Easy
  • 330°F Heat
Coconut Chicken Tenderloins

Recipe's Ingredients

Adjust Servings:
8 Chicken Tenderloins
7 tablespoons shredded Coconut
1/2 cup Panko Crumbs
3 whites from Eggs
to taste Salt
to taste Pepper
to taste Garlic Powder
to taste Ketchup
2 Medium Chicken Breast
Instead of panko crumbs, use Bread Crumbs

Nutritional information for Coconut Chicken Tenderloins

Saturated Fat

Are you searching for chicken crispy or wings, KFC-Like? I offer a better, tasty and healthier recipe than that. The Coconut Chicken Tenderloins has it all!

Did you Know?

All the KFC "original" recipes from internet are not really original!

  • Dairy-Free Recipes
  • Low Calorie Recipes
  • Low-Fat Recipes
  • On Diet Recipes


  • Variation

Steps for Coconut Chicken Tenderloins

2 Minutes

Prepare the chicken tenderloins

Preheat oven to 330°F. Rinse, then dry the chicken tenderloins with a towel. Do not squeeze them! Place the other ingredients in bowls to use them easily.

2 Minutes

Prepare the mixtures

Combine coconut flakes, panko, and salt in a bowl. Put egg whites or egg beaters in a separate small bowl.

1 Minute

Place the chicken meat in both mixtures

Next, dip chicken into the egg whites and then into the coconut mixture. Then, place chicken tenders evenly on a cookie sheet sprayed with non-stick cooking spray or lined with parchment paper.

30 Minutes

Put them in the oven and bake

Bake for 25–30 minutes or until chicken tenderloins are cooked through and coconut is golden brown, turning once half way through cooking time (turning after 13-15 minutes).

Additional Info for Coconut Chicken Tenderloins


 Back to Recipe’s STEPS ↑


Coconut Chicken Tenderloins is one of the best quick recipes I know. From time to time, we “escape” our diets and go to KFC to buy that crispy bucket. But what if I tell you there’s a better, tastier, and healthier recipe than the KFC products?

Content on this page…




About the Coconut Chicken Tenderloins. KFC-Like!

There’s no better way to say this: this recipe was invented by just gathering the ingredients from my kitchen before going shopping. I’ve had some coconut powder, 3 eggs, 8 chicken tenderloins, panko crumbs, and garlic powder (not even fresh garlic). What kind of cook am I? No other ingredients in the house?

Well, after preparing three meals a day, I cannot keep track of everything. Therefore, there are these kinds of days when I don’t have many ingredients. When my husband saw the lack of ingredients in my kitchen, he wanted to go to KFC and order some junk food and let me relax a bit… but I do relax in the kitchen. Returning to the recipe for coconut chicken tenderloins, as you can see, the tenders have one flavor added: coconut powder.

Does it go well? YES, because it adds a greater and richer taste compared to KFC products. I do recommend trying them before wondering how you can eat chicken tenders with coconut flavor and ketchup sauce.



Healthier than KFC, tastier than any other quick recipes

From time to time, minute recipes (or quick preparations) are the best option in a full workday. If you don’t have time to prepare something that takes time, these crispy coconut chicken tenders are what you need. The flavor from coconut brings this chicken tenderloins to the next level of minute food. Moreover, prepared in your home, with (I bet) healthy ingredients, you will indulge your family with tasty food.



What goes well with coconut chicken tenderloins?

Coconut chicken tenderloins can be eaten simple or with Doritos, but also there are a lot of options when it comes to chicken meat. One of my picks for this great dish are simply roasted vegetables. Depending on the season, it goes well with zucchini, yellow squash, cauliflower, broccoli, and mushrooms. During the winter season, it goes well with carrots, beets, or kale.

Cut the veggies into small cubes, sprinkle with salt & pepper, and a bit of extra virgin olive oil, then place in a single layer on a roasting pan. Roast in a 350 degree F oven until tender; about 45 minutes. The result is simple, yet very tasty, along with the coconut chicken tenders. I also love to serve with peas and corn kernels, or with a simple green salad made from spinach, lettuce, romaine, shredded carrot, and radish. If you want a full recipe with what goes well, I recommend the greatest potato wedges as a side dish – it has it all!



Can I use chicken breasts instead of tenderloins?

Boneless, skinless chicken breasts can be used in place of tenderloins if you decide to prepare this recipe. … Cut the chicken breasts into 1-inch pieces rather than thin slices, so that the meat doesn’t dry out — it cooks quickly.



What is the difference between chicken tenderloins and chicken breast?

The difference between tenderloin and chicken breast is very small. A tenderloin is a specific part of the chicken breast. While a chicken breast is the general definition of this type of chicken meat.



Can I refrigerate the Coconut Chicken Tenders?

I am asked a lot if these coconut chicken tenders can be refrigerated. Of course! Moreover, these tenderloins can be kept for up to 5 days in your refrigerator and can be microwaved a bit to make them warm. Don’t overheat them after you pull them out from the refrigerator!


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