Crispy Coconut Chicken Tenders
Crispy Coconut Chicken Tenders are the ultimate crowd-pleaser, combining juicy chicken with a crunchy, golden coating of coconut and panko bread crumbs. Perfect for any occasion, from family dinners to casual gatherings, these tenders are not only fun to make but also incredibly satisfying to eat. The delightful contrast of textures and flavors, highlighted by a subtle hint of spice from chili powder, makes each bite irresistible. Serve them with sweet chili sauce for dipping, and watch as everyone comes back for more!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 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)
- â…” cup shredded sweetened coconut flakes
- â…” cup panko bread crumbs
- Oil for frying
- Sea salt flakes (for garnish, optional)
- Sweet chili sauce (for serving)
Instructions
- Prepare your breading stations: In one bowl, mix flour, chili powder, salt, and pepper. In another bowl, whisk together eggs and water (or milk). Set up bowls for coconut flakes and panko.
- Coat the chicken: Dip each piece first in the flour mixture, then in the egg wash, followed by the coconut flakes, and finally in panko breadcrumbs.
- Fry the tenders: Heat oil in a skillet over medium heat. Fry tenders for 2-3 minutes on each side until golden brown and fully cooked.
- Drain excess oil: Place cooked tenders on a wire rack over paper towels to maintain crispiness.
- Serve warm with sweet chili sauce.
Nutrition
- Serving Size: 3 tenders (about 150g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 180mg
Find it online: https://thecookingboard.com/crispy-coconut-chicken-tenders/