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Coconut Chicken Tenders with Creamy Mango Chutney

I told you this would be a busy week! I’ve got one more easy dinner idea for you here before the blog is taken over by red velvet next week!!

What is is about chicken tenders that screams “kid favorite”? And really, big kid favorite, because I sure do like them, too!! It seems to be a constant struggle to get my 2 older kids to eat, so I’m always looking for new things for them to try that might get them to clean their plates.

This recipe goes even one step further to get the kids to love it – you combine coconut with Progresso Panko Bread Crumbs for the perfect crispy, sweet coating to the chicken tenders. I can actually remember the first time I ever made coconut chicken, many, many years ago. And it’s one of those dinner ideas that has stuck with me since!

I decided to dress these up a little with a creamy mango chutney. You can always make the chutney yourself, but it’s easy to take a shortcut here and buy a jar of it at the grocery store. My kids weren’t huge fans of the dipping sauce – I think it’s more of an adult taste – but I sure did lick the bowl clean!
Coconut Chicken Tenders with Creamy Mango Chutney | www.tasteandtellblog.com #recipe #chicken

Coconut Chicken Tenders with Creamy Mango Chutney
Prep time
Cook time
Total time
Bring a little bit of sweetness to the dinner table with this easy coconut and panko breadcrumb coated chicken, served with a creamy mango chutney.
Serves: 4 servings
  • ¼ cup Gold Medal® all-purpose flour
  • 1 egg
  • ½ cup sweetened coconut
  • ¾ cup Progresso® plain panko crispy bread crumbs
  • Salt and pepper
  • 1¼ lbs chicken tenders
  • ¾ cup prepared mango chutney
  • 6 tablespoons sour cream
  1. Heat oven to 375°. Place a cooling rack on top of a baking sheet. Spray with nonstick cooking spray; set aside.
  2. Place the flour in a shallow bowl or dish. In a second dish, lightly whisk the egg.
  3. Chop the coconut until it is about the same size as the Progresso® plain panko crispy bread crumbs. In a third dish, combine the coconut and panko and season with salt and pepper.
  4. Working with one chicken tender at a time, dip in the flour to coat, shaking off excess, then dip into the egg. Dip into the coconut/panko mixture, pressing the mixture into the chicken tender if needed. Transfer to the cooling rack. Repeat with the remaining chicken tenders.
  5. Spray the tops of the tenders lightly with cooking spray. Bake for 20-25 minutes, or until cooked through.
  6. Meanwhile, combine the mango chutney and sour cream. Serve alongside the chicken tenders.

Want more ways to use those Panko bread crumbs?

Breaded Pork Chops with Sage Cream Gravy | www.tasteandtellblog.com

Breaded Pork Chops with Sage Cream Gravy

Homemade Tater Tots | Taste and Tell

Homemade Tater Tots

Sweet and Sour Pork Rice Bowl | www.tasteandtellblog.com

Sweet and Sour Pork Rice Bowls


Around the Web:

Panko Pork Chops with Jalapeno Peach Jam from Domestic Fits
Lemony Tilapia Fish Sticks from Jo Cooks
Baked Panko Crusted Asparagus from Flavias Flavors

**This is a sponsored post, but as always, all opinions are my own.**

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10 Responses to Coconut Chicken Tenders with Creamy Mango Chutney

  1. Rosa says:

    Delicious! That mango sauce sounds great.



  2. How clever! Adding the coconut is such a great idea for a fun twist.

  3. Joanne says:

    It’s like kids emerge from the womb knowing that they like tater tots. So strange! The coconut and mango are such nice tropical infusions here!

  4. Chels R. says:

    I bet my kids would really like those!

  5. Yum! That looks great for the whole family 🙂

  6. Oh I love the sauce you served these tenders with!

  7. teresa says:

    oh this is gorgeous! my family would love this!

  8. The mango chutney looks incredible! I don’t eat chicken but I have had coconut crusted chicken tenders and then I loved them 🙂

  9. kristy says:

    Good timing! I had homemade chicken fingers on our menu for one of our busy nights this week. I can add a little twist to our usual recipe now. 🙂 Hope you’re having a great weekend!

  10. grace says:

    i used to wish i like shrimp so i could eat coconut-crusted shrimp. this is a preferred solution. 🙂

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