Craving a tropical twist on a classic comfort food? Look no further than these crispy coconut chicken tenders!
The secret? A dreamy coating of sweetened coconut flakes and panko breadcrumbs creates the perfect crunch.
I’ve also included a homemade sweet chili sauce that perfectly balances sweet and spicy.
Fair warning: once you try these, regular chicken tenders will seem totally boring!
Why You’ll Love These Crispy Coconut Chicken Tenders
Tropical Twist: Shredded coconut flakes add a delightful tropical flair to the chicken tenders. They’re a unique and exciting dish for any occasion.
Taste Sensation: The sweetness of the coconut coating pairs beautifully with the savory chicken. And the accompanying sweet chili sauce adds a tangy and spicy kick, creating a harmonious blend of flavors.
Crispy Texture: The combination of panko bread crumbs and coconut flakes creates an irresistibly crispy coating.
Cooking Versatility: You can bake or fry the tenders. The recipe caters to different cooking preferences and health considerations without compromising taste or texture.
Ingredients
- Chicken Tenderloins or Chicken Breasts: The star protein. They’re tender, juicy, and perfect for coating.
- All-Purpose Flour: It creates a dry surface for the egg wash to cling to.
- Seasonings: I use a flavorful blend of smoked paprika, garlic powder, salt, and black pepper.
- Eggs + Water or Milk: They help the coconut and panko adhere to the chicken.
- Sweetened Shredded Coconut Flakes: They bring tropical sweetness and crunch.
- Panko Bread Crumbs: Japanese-style breadcrumbs provide extra crispiness to the coating.
- Vegetable Oil: The frying medium ensures a golden, crispy exterior.
- Sweet Chili Sauce: It’s made with rice vinegar, sugar, chili flakes, garlic, cornstarch, and water for the perfect dipping sauce.
How to Make Crispy Coconut Chicken Tenders
Making these tenders is such an easy process!
1. Prepare the breading station. In the first bowl, whisk together the flour, smoked paprika, garlic powder, salt, and black pepper. In the second bowl, whisk together the eggs and water (or milk). In the third bowl, mix the sweetened shredded coconut flakes and panko bread crumbs.
2. Coat the chicken. Toss each chicken tender in the flour mixture, shaking off any excess. Dip the floured chicken in the egg wash, allowing any excess to drip off. Roll the egg-coated chicken in the coconut-panko mixture, pressing gently to adhere. Shake off any excess.
3. Frying method. Heat about 1 inch of oil in a large skillet over medium heat until it reaches 350°F. Fry the coated chicken tenders in batches for 2-3 minutes per side until golden brown and cooked through. Transfer the fried chicken to a wire rack over paper towels to cool slightly.
4. Baking method. Preheat the oven to 400°F. Place the coated chicken tenders on a parchment-lined baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
5. Make the sauce. In a small saucepan, combine the rice vinegar, 1/2 cup water, sugar, chili flakes, and minced garlic. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce heat and simmer for 3-5 minutes. Mix the cornstarch with 1 tablespoon of water in a small bowl to create a slurry. Slowly whisk the slurry into the sauce. Cook, stirring frequently, until the sauce thickens, about 1-2 minutes. Remove from the heat and let cool. The sauce will thicken further as it cools.
6. Serve. Serve warm with sweet chili sauce for dipping. Enjoy!
Tips for the Best Crispy Coconut Chicken Tenders
Here are some tips and tricks I’ve picked up along the way for this recipe.
- Keep things uniform. Cut the chicken into even strips for consistent cooking.
- Double your pleasure. Dip the chicken in the flour, egg wash, and coconut-panko mixture twice for extra crispiness.
- Feelin’ hot! Ensure the oil is hot enough (350°F) before frying to achieve a crispy exterior and prevent greasy tenders.
- Go the healthy route. For a healthier option, bake the tenders at 400°F for 15-20 minutes, flipping halfway through.
- Try tasty variations. Try using different spices in the flour mixture, such as cayenne pepper for a spicy kick or curry powder for an Indian-inspired flavor. You can also substitute the sweet chili sauce with your favorite dipping sauce, like honey mustard or ranch.
How to Store
Keep leftover tenders fresh by following these steps.
To Store: Place cooled chicken tenders in an air-tight container and refrigerate for up to 3 days. Store the sweet chili sauce separately in a sealed container in the fridge for up to 1 week.
To Freeze: Arrange cooled chicken tenders in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container and store for up to 2 months.
To Reheat: For best results, reheat the chicken tenders in a preheated 375°F oven for 10-15 minutes or until crispy and heated through. For quick and crispy results, you can also use an air fryer at 350°F for 3-5 minutes.
Crispy Coconut Chicken Tenders
4
servings15
minutes20
minutes589
kcalThese crispy coconut chicken tenders are too good to miss! The slightly sweet coconut flavor takes them straight over the top.
Ingredients
- For the Coconut Chicken Tenders
1 pound chicken tenderloins or chicken breasts, cut into strips
½ cup all-purpose flour
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 eggs
2 tablespoons water or milk
⅔ cup sweetened shredded coconut flakes
⅔ cup panko bread crumbs
Vegetable oil for frying
- Sweet Chili Sauce
½ cup rice vinegar
½ cup water
½ cup granulated sugar
1-2 teaspoons red chili flakes
2 cloves garlic, minced
1 tablespoon cornstarch
1 tablespoon water (for cornstarch slurry)
Instructions
- Prepare the breading station. In the first bowl, whisk together the flour, smoked paprika, garlic powder, salt, and black pepper. In the second bowl, whisk together the eggs and water (or milk). In the third bowl, mix the sweetened shredded coconut flakes and panko bread crumbs.
- Coat the chicken. Toss each chicken tender in the flour mixture, shaking off any excess. Dip the floured chicken in the egg wash, allowing any excess to drip off. Roll the egg-coated chicken in the coconut-panko mixture, pressing gently to adhere. Shake off any excess.
- Frying method. Heat about 1 inch of oil in a large skillet over medium heat until it reaches 350°F. Fry the coated chicken tenders in batches for 2-3 minutes per side, until golden brown and cooked through. Transfer the fried chicken to a wire rack over paper towels to cool slightly.
- Baking method. Preheat the oven to 400°F. Place the coated chicken tenders on a parchment-lined baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
- Make the sauce. In a small saucepan, combine rice vinegar, 1/2 cup water, sugar, chili flakes, and minced garlic. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce heat and simmer for 3-5 minutes. Mix cornstarch with 1 tablespoon of water in a small bowl to create a slurry. Slowly whisk the slurry into the sauce. Cook, stirring frequently, until the sauce thickens, about 1-2 minutes. Remove from heat and let cool; the sauce will thicken further as it cools.
- Serve the chicken tenders warm with sweet chili sauce for dipping. Enjoy!
Notes
- Use a meat thermometer. Bigger pieces of chicken cook slower, so use a meat thermometer to check for doneness. The internal temperature should read 165°F (73.9°C).
- Wait for the oil to heat up when frying. If you put the chicken in the oil before it reaches the ideal temperature, it will turn out soggy and greasy.
