Description
Coconut Crusted Chicken Tenders
These coconut crusted chicken tenders are a delightful twist on classic comfort food. Inspired by tropical flavors, they combine the juicy tenderness of chicken with a crispy, sweet coconut coating. Perfect as a fun finger food for gatherings or an easy weeknight meal, these tenders will impress both kids and adults alike. Serve them with sweet chili sauce, honey mustard, or ranch dressing for an irresistible burst of flavor. Ready in under 30 minutes, they’re a quick way to make a simple dish feel special.
1 ½ lbs chicken tenderloins
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
¼-½ tsp cayenne pepper (optional)
3 large eggs
2 tbsp water
1 cup sweetened shredded coconut
1 cup panko bread crumbs
Vegetable oil (for frying)
Directions:
1. Set up a breading station: seasoned flour, egg wash, and coconut-panko mix.
2. Dredge chicken in flour, egg, and then coconut-panko mix.
3. Fry in hot oil for 2-3 minutes per side. Drain on paper towels.
4. Serve hot with dipping sauce.
Prep Time: 15 minutes
Kcal: 503
Step-by-Step Guide
1. Prepare Your Station: In three separate shallow dishes, place the flour mixed with salt, pepper, garlic powder, onion powder, and cayenne. In a second dish, whisk the eggs with water. In a third, combine the shredded coconut and panko bread crumbs thoroughly.
2. Bread the Chicken: Pat the chicken tenderloins dry. Dredge each piece first in the seasoned flour, shaking off excess. Next, dip it fully into the egg wash, allowing any excess to drip off. Finally, press it firmly into the coconut-panko mixture, ensuring an even, generous coating on all sides.
3. Fry to Perfection: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat (350°F/175°C is ideal). Working in batches to avoid crowding, carefully place the breaded tenders in the hot oil. Fry for 2-3 minutes per side, or until the coating is deep golden brown and crispy, and the chicken is cooked through.
4. Drain and Serve: Transfer the cooked tenders to a wire rack or paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.
Serving Suggestions
These tenders are incredibly versatile. For a tropical meal, pair them with coconut rice, grilled pineapple, and a mango salsa. They make a fantastic appetizer with sweet chili sauce, honey mustard, or a spicy sriracha mayo. For a kid-friendly dinner, serve alongside crispy french fries or sweet potato fries with ketchup and ranch dressing. A simple side salad with a citrus vinaigrette also balances the richness beautifully.
How-to Summary
Create a three-stage breading station with seasoned flour, egg wash, and a coconut-panko mix. Dredge dry chicken tenders through each stage, ensuring a solid coating. Pan-fry in hot oil for 2-3 minutes per side until golden and cooked through. Drain and serve hot with your favorite dipping sauces.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a lighter version, place breaded tenders on a parchment-lined baking sheet, lightly spray with oil, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway.
Can I use unsweetened coconut? Absolutely. Unsweetened shredded coconut will work but will yield a less sweet, more nutty flavor. You may want to add a pinch of sugar to the breading mix if you prefer a hint of sweetness.
How do I store and reheat leftovers? Store cooled tenders in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F (190°C) for 5-10 minutes to restore crispiness. Avoid the microwave, as it will make them soggy.
Can I make them gluten-free? Easily. Substitute the all-purpose flour with a gluten-free 1:1 blend and use certified gluten-free panko bread crumbs.
Why is my coconut coating burning? The sugar in sweetened coconut can burn if the oil is too hot. Maintain a steady medium-high heat and monitor the color closely. If browning too quickly, reduce the heat slightly.
Common Mistakes to Avoid
- Wet Chicken: Not patting the tenders dry before breading causes the coating to slide off.
- Crowding the Pan: Frying too many pieces at once lowers the oil temperature, leading to greasy, unevenly cooked tenders.
- Inadequate Pressing: Gently pressing the chicken into the coconut mix ensures a thick, even crust that adheres well during frying.
- Wrong Oil Temperature: Oil that isn’t hot enough causes soggy breading; oil that’s too hot burns the exterior before the chicken cooks through.
Conclusion
Coconut crusted chicken tenders are a simple yet impressive dish that transforms basic ingredients into a flavorful, textural delight. By following the clear steps and avoiding common pitfalls, you can achieve a perfectly crispy, golden exterior with juicy, tender chicken inside. Whether fried or baked, they offer a customizable meal that’s sure to become a regular in your recipe rotation. Enjoy the process and the delicious, tropical-inspired results!