Baked Coconut-Crusted Chicken Tenders with Spicy Mango Salsa

By AislePrompt Test Kitchen · 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 pairs chicken breast tenders, unsweetened shredded coconut, almond flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (9 ratings) 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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast tenders from drying out.

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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