Orange Coconut Baked Chicken Recipe!


  • 1 lb boneless skinless chicken tenders (could also use breasts and slice into tender sized pieces) 1⁄2 cup shredded sweetened coconut
  • 1 cup panko
  • 1 cup orange marmalade, divided
  • 1⁄8 tsp salt
  • 1⁄8 tsp pepper
  • 1 tsp curry powder non stick spray


  1. Preheat oven to 400 degrees F.
  2. Mix together curry powder and orange marmalade.
  3. Set 1⁄4 cup of mixture aside (will be used as a dipping sauce later).
  4. Using the remaining 3⁄4 cup marmalade mixture, place into a small shallow bowl.
  5. In the bowl of a food processor, add panko, coconut, salt, and pepper.
  6. Pulse until well chopped and combined.
  7. Pour into a shallow bowl and set aside.
  8. Coat each chicken tender in orange marmalade mixture, then press into the panko mixture, turning to coat. Repeat for all tenders.
  9. Using a large baking sheet, place a metal cooling rack (the type you cool cookies on) on top of the baking sheet. Spray the rack with non-stick spray, and arrange the coated tenders on the rack evenly spaced apart.
  10. Bake for 15 minutes, then turn the oven to broil on high. Broil for 2-3 minutes or until the tops get a little browned.
  11. Watch carefully as they can burn very quickly.
  12. Remove from oven and serve with remaining marmalade mixture as dip.