Baked Coconut-Crusted Chicken Tenders with Spicy Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken strips coated in a crispy coconut crust, baked to perfection and served with a fresh mango salsa that adds sweet heat. This caribbean-inspired paleo (paleo, gluten free) ready in about 33 minutes blends chicken breast tenders, unsweetened shredded coconut, almond flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 4 Caribbean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Step 2: In a shallow bowl, combine 1 cup unsweetened shredded coconut, 1/2 cup almond flour, 1 tsp sea salt, and 1/2 tsp black pepper.
  3. Step 3: Dip 1 lb chicken breast tenders one by one into 2 tbsp melted coconut oil, then dredge each in the coconut-almond mixture, pressing gently to adhere the coating.
  4. Step 4: Place coated chicken tenders on the prepared baking sheet and bake for 15-18 minutes, flipping once halfway through, until golden and cooked to an internal temperature of 165°F.
  5. Step 5: While chicken bakes, prepare the salsa by mixing 1 cup diced mango, 1 small finely chopped red chili pepper, 1/4 cup finely diced red onion, 2 tbsp freshly squeezed lime juice, and 2 tbsp chopped cilantro in a bowl.
  6. Step 6: Serve the baked coconut chicken tenders hot alongside the spicy mango salsa for a vibrant, tropical flavor contrast.

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Frequently asked questions

How long does Baked Coconut-Crusted Chicken Tenders with Spicy Mango Salsa take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Coconut-Crusted Chicken Tenders with Spicy Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Coconut-Crusted Chicken Tenders with Spicy Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Coconut-Crusted Chicken Tenders with Spicy Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Coconut-Crusted Chicken Tenders with Spicy Mango Salsa paleo?

Yes — this recipe is tagged paleo, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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