Print

Crispy Coconut Chicken Tenders Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 14 reviews

Crispy Coconut Chicken Tenders are a delightful twist on classic chicken strips, featuring a crunchy coating made from sweetened coconut flakes and panko breadcrumbs. Perfectly seasoned with a hint of chili powder and fried to golden perfection, these tenders are served warm with a sweet chili dipping sauce, making them an irresistible appetizer or main dish ready in just 30 minutes.

Ingredients

Chicken and Coating

  • 1 pound chicken tenderloins (or chicken breasts, cut into strips)
  • ½ cup flour
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 eggs
  • 2 tablespoons water (or milk)
  • ⅔ cup shredded sweetened coconut flakes
  • ⅔ cup panko bread crumbs
  • oil for frying (see notes for alternate baking method)

Garnish and Serving

  • sea salt flakes (for garnish, optional)
  • sweet chili sauce (for serving)

Instructions

  1. Prepare Coating Mixtures: Set out four wide, shallow bowls. In the first, whisk together flour, chili powder, salt, and pepper. In the second, beat eggs with water or milk. Fill the third with shredded coconut flakes, and the fourth with panko bread crumbs.
  2. Coat the Chicken: Dip the chicken tenders first in the flour mixture, ensuring they are evenly coated. Then dip them into the egg wash, followed by pressing them into the coconut flakes for full coverage. Finally, coat them with panko bread crumbs to create a crispy texture.
  3. Heat Oil for Frying: Pour oil into a large skillet to a depth of about 1 inch and heat it over medium heat until hot enough for frying (about 350°F or when a breadcrumb sizzles upon contact).
  4. Fry the Chicken Tenders: Using tongs, carefully add chicken tenders to the hot oil without overcrowding. Fry each side for 2-3 minutes, then flip and cook for another 3-4 minutes until golden brown and fully cooked through (internal temperature of 165°F).
  5. Drain and Cool: Remove the chicken tenders and place them on a wire cooling rack set over paper towels to drain excess oil. This helps maintain their crispiness.
  6. Garnish and Serve: Optionally sprinkle sea salt flakes over the warm chicken tenders. Serve immediately alongside sweet chili sauce for dipping.

Notes

  • For a healthier alternative, chicken tenders can be baked instead of fried: Preheat oven to 400°F and place coated tenders on a greased baking sheet. Spray the tops lightly with oil and bake for 15-20 minutes, turning halfway through, until golden and cooked through.
  • Make sure not to overcrowd the pan while frying to maintain oil temperature and ensure even crispiness.
  • Use sweetened coconut flakes for optimal flavor and browning.
  • Store any leftovers in an airtight container in the refrigerator and reheat in an oven or air fryer to retain crispiness.

Find it online: https://lauracooks.com/crispy-coconut-chicken-tenders-recipe/