Description
Crispy Coconut Chicken Tenders
Discover the perfect balance of sweet and savory with these Crispy Coconut Chicken Tenders! Coated in panko breadcrumbs and sweet coconut flakes, these tenders are fried to golden perfection, making them crispy on the outside and juicy on the inside. Perfect for a family dinner or an easy snack, this recipe brings a tropical twist to your favorite comfort food. Serve with sweet chili dipping sauce for an irresistible combination of flavors.
1 lb chicken tenderloins (or chicken breasts cut into strips)
½ cup flour
½ tsp chili powder
½ tsp salt
¼ tsp pepper
2 eggs
2 tbsp water or milk
⅔ cup sweetened coconut flakes
⅔ cup panko bread crumbs
Oil for frying
Sea salt flakes (optional for garnish)
Directions:
1. Prepare four bowls: flour mixture, egg wash, coconut flakes, panko.
2. Coat chicken in flour, egg wash, coconut, then panko.
3. Fry tenders in oil for 2-3 mins per side until golden.
4. Garnish with sea salt and serve with dipping sauce.
Prep Time: 15 mins
Kcal: 352 kcal per serving
Step-by-Step Guide
Follow these detailed instructions for perfect tenders every time. First, set up your breading station with three shallow bowls or plates. In the first, combine the flour, chili powder, salt, and pepper. In the second, whisk the eggs with the water or milk. In the third, thoroughly mix the panko breadcrumbs and sweetened coconut flakes. Pat the chicken tenderloins completely dry with paper towels; this is crucial for the coating to stick.
Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Next, dip it fully into the egg wash, allowing the excess to drip off. Finally, press the chicken firmly into the coconut-panko mixture, ensuring an even, clumpy coat on all sides. Place the breaded tenders on a clean plate or wire rack. Heat about 1/2 inch of a neutral oil (like canola or vegetable) in a large skillet over medium-high heat until it shimmers (around 350°F). Fry the tenders in batches for 2-3 minutes per side until deeply golden brown and the internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet to keep them crispy.
Serving Suggestions
These crispy tenders are incredibly versatile. For a classic pairing, serve with a sweet chili sauce or a spicy mango salsa. They also pair wonderfully with a creamy cilantro-lime ranch or a simple squeeze of fresh lime juice. For a complete meal, serve them over a bed of coconut rice with a side of grilled pineapple or a crisp Asian slaw. They make excellent appetizers for a party or a fun, hands-on main course for a family dinner.
How-to Summary
Dry chicken, set up three-stage breading station (flour, egg, coconut-panko mix). Dredge, dip, and coat each tender firmly. Fry in 350°F oil for 2-3 minutes per side until golden and cooked through. Drain on a wire rack and serve immediately with your favorite dipping sauce.
Frequently Asked Questions
Can I bake these instead of frying? Yes. For a baked version, place breaded tenders on a parchment-lined baking sheet, lightly spray with oil, and bake at 425°F for 15-20 minutes, flipping halfway.
Can I use unsweetened coconut? You can, but the sweetened flakes provide the ideal flavor and texture contrast. Unsweetened coconut will be less crispy and more savory.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat in an air fryer or oven at 375°F for 5-10 minutes to restore crispiness; avoid the microwave.
Can I make them gluten-free? Absolutely. Use a 1:1 gluten-free flour blend and certified gluten-free panko breadcrumbs.
Why is my coconut burning? Your oil is likely too hot. Coconut flakes brown quickly, so maintain a steady medium-high heat and monitor the color closely.
Common Mistakes to Avoid
Avoid these pitfalls: Not drying the chicken first, which causes the coating to slide off. Overcrowding the pan when frying, which lowers the oil temperature and leads to greasy, soggy tenders. Skipping the wire rack after frying, as letting them sit on a plate creates steam and softens the crust. Using oil that isn’t hot enough, resulting in oil-logged chicken. Finally, cutting into a tender immediately to check doneness—let it rest for a minute to retain juices.
Conclusion
These Crispy Coconut Chicken Tenders are a guaranteed crowd-pleaser, transforming simple ingredients into a meal with fantastic texture and tropical flavor. The combination of savory panko and sweet coconut creates an irresistible crunch that pairs with countless dips and sides. By following this guide and avoiding common errors, you can easily master this restaurant-quality dish at home. It’s a simple recipe that delivers impressive results, perfect for any night of the week.