Crispy Coconut Chicken Tenders: A Deliciously Quick Treat
Crispy Coconut Chicken Tenders are a crunchy, flavorful dish that delights both kids and adults alike. Made with tender chicken coated in a mix of coconut and panko bread crumbs, these tenders are perfect for any meal or snack. They’re easy to prepare and cook quickly, making them a fantastic option for busy weeknights or casual gatherings.
Why you’ll love it
These chicken tenders are not only tasty but also offer several benefits. They are a great source of protein, making them filling and satisfying. The coconut adds a subtle sweetness and texture that pairs beautifully with the savory chicken. Plus, they are versatile enough to serve as a main dish, appetizer, or party finger food. Their crispy outside and juicy inside will have everyone reaching for more!
Ingredients
- 1 pound chicken tenderloins (or chicken breasts, cut into strips)
- 1/2 cup flour
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 large eggs
- 2 tablespoons water or milk
- 2/3 cup shredded sweetened coconut flakes
- 2/3 cup panko bread crumbs
- As needed: cups oil for frying
- As needed: teaspoons sea salt flakes for garnish (optional)
- As needed: cups sweet chili sauce (for dipping)
Substitutions & Key Variations
You can easily customize this recipe to suit your taste or dietary needs. If you prefer a healthier option, you can bake the chicken tenders instead of frying them. You can also replace the sweetened coconut with unsweetened if you’re looking for less sweetness. For a spicier kick, add some cayenne pepper to the flour mix. If you’re avoiding gluten, swap regular flour and panko with gluten-free alternatives.
Step-by-step
Step 1: Preparation
Start by gathering all your ingredients. If you’re using chicken breasts, cut them into strips about the size of tenderloins. This will ensure they cook evenly.
Step 2: Coating the Chicken
In one bowl, mix the flour, chili powder, salt, and pepper. In another bowl, beat the eggs with the water or milk. In a third bowl, combine the shredded coconut with the panko bread crumbs.
Dip each chicken strip into the flour mixture first, then into the egg wash, and finally coat with the coconut-panko mixture. Make sure each piece is well-coated for extra crunchiness.
Step 3: Cooking Options
Heat the oil in a frying pan over medium heat. Once hot, carefully add the chicken tenders. Fry for about 3-4 minutes on each side or until golden brown and cooked through. If you prefer baking, place the coated tenders on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 20 minutes or until cooked through.
Success tips
- Temperature: Ensure your oil is hot enough to achieve a crispy texture. If it’s too cool, the chicken will absorb the oil and become greasy.
- Texture: For super crispy tenders, let them rest on a wire rack for a few minutes after frying to allow excess oil to drain.
- Common mistakes: Avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy chicken.
How to serve Crispy Coconut Chicken Tenders
Serve these tenders with a side of sweet chili sauce for dipping. They also pair wonderfully with a fresh salad, coleslaw, or steamed vegetables. They can be an exciting addition to a buffet-style meal or served as a snack during game day.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place them in an oven preheated to 375°F (190°C) for about 10-15 minutes or until crispy again. You can also use an air fryer for a quicker option.
Frequently Asked Questions
Q: Can I make these tenders ahead of time?
A: Yes, you can bread the chicken tenders ahead of time and store them in the refrigerator until you’re ready to fry or bake them.
Q: Can I freeze the tenders?
A: Absolutely! You can freeze the uncooked, breaded chicken tenders. Just make sure to place them in a single layer on a baking sheet to freeze them first before transferring to a freezer bag.
Q: How can I make these tenders healthier?
A: You can bake the tenders instead of frying them for a lower-fat option. You may also use whole wheat flour and panko for a healthier breading choice.
Nutrition notes / equivalents
Crispy Coconut Chicken Tenders provide a good source of protein, essential for muscle repair and overall health. When served with fresh vegetables, this dish becomes balanced with vitamins and minerals as well.
Conclusion
Crispy Coconut Chicken Tenders are an easy and delicious dish perfect for any occasion. Their delightful crunch and sweet flavor will be sure to impress anyone who tries them. Whether you’re making them for a family dinner or a party snack, they are sure to be a hit. So gather your ingredients and get cooking!
Links to related recipes
- Coconut Shrimp with Pineapple Salsa
- Spicy Chicken Tenders with Honey Mustard Dipping Sauce
- Baked Honey Mustard Chicken Strips
Enjoy making and savoring your Crispy Coconut Chicken Tenders!
Crispy Coconut Chicken Tenders
Ingredients
Main ingredients
- 1 pound chicken tenderloins (or chicken breasts, cut into strips)
- ½ cup flour
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 large eggs
- 2 tablespoons water or milk
- ⅔ cup shredded sweetened coconut flakes
- ⅔ cup panko bread crumbs
- cups oil for frying As needed
- teaspoons sea salt flakes for garnish Optional
- cups sweet chili sauce for dipping
Instructions
Preparation
- Gather all your ingredients. If using chicken breasts, cut them into strips about the size of tenderloins.
Coating the Chicken
- In one bowl, mix the flour, chili powder, salt, and pepper.
- In another bowl, beat the eggs with the water or milk.
- In a third bowl, combine the shredded coconut with the panko bread crumbs.
- Dip each chicken strip into the flour mixture, then into the egg wash, and finally coat with the coconut-panko mixture, ensuring each piece is well-coated.
Cooking
- Heat the oil in a frying pan over medium heat.
- Once hot, carefully add the chicken tenders and fry for about 3-4 minutes on each side or until golden brown and cooked through.
- If baking, place the coated tenders on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 20 minutes or until cooked through.