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