Crispy Coconut Chicken Tenders – A Tropical Twist on a Classic
Ready to shake up your dinner routine with a tropical twist? These Crispy Coconut Chicken Tenders are the perfect way to bring a bit of island flair to your kitchen. Combining the subtle sweetness of coconut with the satisfying crunch of panko breadcrumbs, these chicken tenders are not just delicious—they’re a fun and easy way to make dinner feel like a mini getaway!
Ingredients:
- 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
- Sea salt flakes, for garnish (optional)
- Sweet chili sauce, for serving
Directions:
1. Prep the Coating Stations:
- First Bowl: Whisk together the flour, chili powder, salt, and pepper.
- Second Bowl: Beat the eggs with the water or milk.
- Third Bowl: Add the shredded coconut flakes.
- Fourth Bowl: Pour in the panko breadcrumbs.
2. Dredge and Coat the Chicken:
- Dredge each chicken strip first in the flour mixture, ensuring it’s completely covered.
- Dip next into the egg wash, allowing excess to drip off.
- Coat thoroughly with coconut flakes, then press into the panko breadcrumbs for a final coat. Ensure each tender is well-coated for the crispiest results.
3. Cooking Method:
- For Frying: Heat about 1 inch of oil in a large skillet over medium heat. Once hot, fry the chicken tenders in batches, careful not to overcrowd the pan. Cook each side for 2-3 minutes until golden brown and the chicken is cooked through. Remove and let drain on a wire rack over paper towels.
- For Baking: (Alternate method) Preheat your oven to 400°F (204°C). Place a wire rack on a baking sheet and arrange the coated chicken tenders on the rack. Bake for 20-25 minutes until golden and crispy.
4. Serve:
- Sprinkle the hot chicken tenders with sea salt flakes if desired and serve with sweet chili sauce for dipping.
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes (20-25 minutes if baking)
- Total Time: 25 minutes
- Calories: 350 kcal per serving
- Servings: 4 servings
These Crispy Coconut Chicken Tenders offer a delightful combination of sweet and savory flavors that are sure to please your palate. Whether you’re looking for a new weeknight favorite or something unique for your next gathering, these chicken tenders are sure to be a hit. Enjoy the tropical taste and crispy texture of this delicious dish tonight!
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Crispy Coconut Chicken Tenders
- Total Time: 25 minutes
- Yield: 4 1x
Description
These Crispy Coconut Chicken Tenders are a delightful twist on a classic favorite, bringing a burst of flavor and texture to your table. The sweet coconut flakes add a tropical twist to the crunchy panko coating, making each bite an irresistible combination of savory and sweet. Perfect for a quick weeknight dinner or as a crowd-pleasing appetizer, these tenders are sure to be a hit with both kids and adults.
Ingredients
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)
Sea salt flakes, for garnish (optional)
Sweet chili sauce, for serving
Instructions
Prepare four wide, shallow bowls. In the first bowl, whisk together the flour, chili powder, salt, and pepper.
In the second bowl, whisk together the eggs and water (or milk).
Fill the third bowl with shredded coconut flakes and the fourth bowl with panko bread crumbs.
Dredge each chicken tender in the flour mixture, followed by the egg wash, then coat thoroughly with the coconut flakes, and finally press into the panko bread crumbs to ensure an even coating.
For Frying: Fill a large skillet with about 1 inch of oil. Heat over medium until the oil is hot.
Using tongs, carefully place the coated chicken tenders into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
Cook the chicken tenders for 2-3 minutes on one side, then flip and cook for an additional 3-4 minutes, or until golden brown and cooked through.
Remove the chicken tenders from the oil and place them on a wire cooling rack set over paper towels to drain excess oil.
Garnish with sea salt flakes if desired and serve warm with sweet chili dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350