These crispy coconut crusted chicken tenders are my new favorite way to jazz up plain ol’ chicken.
They’re the perfect combo of juicy chicken, sweet coconut, and seasonings.
Serve them up with some sweet chili sauce, and let me tell you, the burst of flavor is incredible!
Better yet, they’re ready in under 30 minutes.
Why You’ll Love These Coconut Crusted Chicken Tenders
Crispy Perfection: The combination of panko breadcrumbs and shredded coconut creates an irresistibly crispy texture.
Fun Finger Food: Whether you’re serving them for dinner or as an appetizer, they’re ideal as a fork-free dipper.
Versatile Crowd-Pleaser: This recipe appeals to both kids and adults, so it will impress guests at parties, satisfy picky eaters, or elevate your weeknight dinner.
Ingredients
- Chicken Tenderloins: Lean, tender strips of white meat are the perfect base for a crispy coating.
- All-Purpose Flour: The first step in the breading process. Seasoned flour helps the egg wash stick to the chicken.
- Seasonings: You’ll use a classic blend of salt, pepper, garlic powder, and onion powder. Plus, a hint of cayenne for warmth.
- Large Eggs (+ Water): The crucial middle layer in the breading station, they help the crispy coating adhere to the chicken.
- Sweetened Shredded Coconut: One half of the dynamic duo that makes these tenders irresistible! Coconut adds tropical sweetness and texture.
- Panko Bread Crumbs: The other half of the breading dream team. Panko provides unbeatable crunch and golden brown color.
How to Make Coconut Crusted Chicken Tenders
I’m not ashamed to admit I may have snacked on a few of these while cooking – quality control, right?
Luckily, they’re a cinch to make! So you can easily scale up the recipe.
1. PREP. Set up a breading station with 3 dishes: one for the seasoned flour, one for the eggs, and one for the coconut-panko coating.
2. BREAD CHICKEN. Dredge the chicken in the seasoned flour, followed by the egg and then the panko. Press the last layer gently so it sticks, then set aside to rest.
3. FRY. Working in batches, fry the chicken in hot oil in a large skillet for 2-3 minutes per side. Drain the cooked tenders on paper towels.
4. SERVE. Serve hot with sweet chili sauce, honey mustard or ranch dressing. Enjoy!
Tips For the Best Coconut Crusted Chicken Tenders
I love how this dish is both comforting and kinda fancy at the same time.
They’re definitely a step up from your standard chicken tenders!
Here are a few tips to ensure success:
- Marinate first. For even more flavor, marinate the chicken tenders in buttermilk or pickle juice for 30 minutes before breading.
- Shake off excess. After dredging the chicken in flour and egg, be sure to shake off the excess to prevent a thick, gummy coating.
- Press on coating. Gently press the coconut panko coating onto the chicken so it sticks. Then, let them rest for 5-10 minutes. This keeps it from coming off in the skillet.
- Avoid crowding. Fry the tenders in batches, leaving space between each one, to maintain the oil temperature and ensure even browning.
- Check temperature. Use a meat thermometer to check that the internal temperature of the tenders reaches 165°F.
- Drain on paper towels. After frying, place the tenders on a paper towel-lined plate to absorb excess oil and keep them crispy.
How to Store
If you’re looking to shake up your chicken routine, you’ve gotta try this recipe.
The coconut breading really takes boring chicken tenders to a whole new level of YUM.
I already can’t wait to make them again! And next time, I’m freezing extra for later.
To Store: Place cooled leftovers in an airtight container and refrigerate for up to 3 days.
To Freeze: Flash-freeze uncooked or cooked and cooled chicken tenders, then transfer to a freezer-safe bag for 2-3 months. Thaw cooked tenders before reheating. Bake or fry uncooked tenders from frozen with a few extra minutes cooking time.
To Reheat: Bake leftovers at 350°F for about 10 minutes until warmed through. Alternatively, use an air fryer at 350°F for 5-7 minutes for a crispier result.
More Crispy Chicken Dinners You’ll Love
Crispy Chicken Tacos
Crispy Ranch Chicken Wings
Chicken Katsu
Chicken Tostadas
Coconut Crusted Chicken Tenders
4
servings15
minutes12
minutes503
kcalCoconut crusted chicken tenders are a perfect blend of crispy, sweet, and savory! Quick to fry and easy to make, they’re ideal for a mid-week meal.
Ingredients
1 1/2 pounds chicken tenderloins
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4-1/2 teaspoon cayenne pepper, optional
3 large eggs
2 tablespoons water
1 cup sweetened shredded coconut
1 cup panko bread crumbs
vegetable oil, for frying
Instructions
- Set up a breading station with 3 shallow dishes. In the first dish, mix the flour, salt, black pepper, garlic powder, onion powder, and cayenne. In the second dish, whisk the eggs with the water until combined. In the third dish, combine the shredded coconut and panko bread crumbs.
- Working with one chicken tender at a time, dredge it in the seasoned flour, shaking off any excess. Then dip it in the egg wash, letting the excess drip off. Finally, coat the tender thoroughly in the coconut-panko mixture, pressing it on to adhere.
- Place the breaded tender on a plate or baking sheet. Repeat with the remaining chicken and let rest for 5-10 minutes.
- Warm about 1 inch of oil in a large, heavy skillet over medium-high heat until shimmering. Then, carefully place the breaded tenders in the hot oil in a single layer, leaving some space between each one. Work in batches to avoid overcrowding.
- Fry for 2-3 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F.
- Remove the tenders to a paper towel-lined plate to drain. Repeat frying the remaining tenders.
- Serve hot with your favorite dipping sauce, such as sweet chili, honey mustard or ranch dressing. Enjoy!
Notes
- For even more flavor, marinate the chicken tenders in buttermilk or pickle juice for 30 minutes before breading.
- To bake instead of fry, place the breaded tenders on a baking sheet and spray with oil. Bake at 425°F for about 15 minutes, flipping halfway through, until crispy and cooked through.
- Freeze the breaded uncooked tenders in a single layer, then transfer to a freezer bag for longer storage. Fry or bake from frozen, adding a few extra minutes to the cook time.
