Let's all indulge the kid in us, and get down on these ultra crispy, completely irresistible Baked Coconut Chicken Tenders. We coat tender chicken in a light coconut and panko breading, bake them on a screaming hot baking sheet and then serve them with a quick warm mango salsa and a hot honey drizzle.
Preheat oven to 425 degrees. Place a medium to large baking sheet in the oven to heat while the oven preheats. You want space between each chicken tender, but you also don't want them to be too far apart so the butter can reach each piece of chicken.
Season chicken tenders with a little bit of salt and pepper on both sides.
Add panko, coconut, and 3/4 teaspoon salt to a shallow bowl or plate. Mix to combine.
Add flour and remaining 1/2 teaspoon salt to another shallow bowl or plate. Mix to combine.
Add egg and water to a medium bowl. Whisk to combine.
Dredge the chicken tender in the flour. Pat off excess. Dredge in egg. Coat in panko and coconut mixture. Make sure to press the breading in to the chicken. Repeat with remaining chicken tenders.
When all the tenders are coated, spray both sides generously with olive oil spray. Carefully take the hot pan out of the oven and drop the butter pieces on. Tilt the pan to coat the bottom evenly. Lay the chicken tenders on the baking sheet. Place in the oven and bake 15 minutes. Pull them out, flip over and bake another 5-7 minutes until crisp and brown. Drizzle with honey, sprinkle with peanuts and serve with mango salsa.
While chicken cooks, make the salsa. Heat a small saute pan to a medium heat. Add pepper, onion, and jalapeno. Saute about 3-4 minutes until the veggies have softened. Add garlic. Cook for 1 minute. Add the mango, vinegar, honey, and water. Bring to a boil and reduce to a simmer. Simmer until thick and the mango is soft, about 5-6 minutes. Cool slightly before serving. Season to taste with salt and pepper. Garnish with chopped cilantro if desired.