Crispy Coconut-Chicken Tenders with Chile-Yogurt Dip

Flaky, mild coconut dresses up these simple chicken tenders with both great texture and flavor. No frying, or even oil, is needed—the crunchy coating bakes up in a hot oven for a lighter, leaner dish. Note: Markets with bulk-food sections often sell shredded coconut, so you can get just the amount you need.

Shredded Coconut

The easy, few-ingredient dip combines yogurt with a bit of sassy heat from Thai chiles. I used three chiles, but if you want less heat, use only one or two. Either way, it’s a cool, creamy, and simple side for the crispy chicken tenders.

Serves 4

Ingredients

• 1 7-oz container plain Greek yogurt
• 3 Thai chiles, very thinly sliced
• 2 tsp finely chopped parsley
• 1 tsp fresh lemon juice
• sea salt
• freshly ground black pepper
• 2/3 cup finely shredded, unsweetened coconut
• 1/2 cup panko (or other fine, dry breadcrumbs)
• 8 large chicken tenders, about 1-1/2 lbs total
• flour, for dredging
• 2 large egg whites, lightly beaten

Chile-Yogurt Ingredients

Chicken Tenders

Preparation

1. Preheat the oven to 375° F. Line a large, shallow baking pan with parchment paper.
2. Combine the yogurt, chiles, parsley, and lemon juice in a bowl and season with salt and pepper. (Cover and refrigerate if not using within an hour.)

Chile-Yogurt Dip

1. Combine the coconut and panko in a shallow baking dish or large plate and season with salt and pepper.
2. Dredge each chicken tender in flour, shaking off excess. Dip in the egg, letting excess drip off. Press each tender into the coconut mixture, coating both sides.
3. Place the coated tenders on the prepared baking pan and bake until golden and crispy on the outside and just cooked through, turning once, about 25 minutes, depending on thickness.

Coconut-Panko Mixture

Coated Tenders Ready to Bake

Baked Tenders

Divide the dip into individual bowls and serve alongside the tenders.

Crispy Coconut-Chicken Tenders with Chile-Yogurt Dip