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Crispy Coconut Chicken Tenders

A crunchy, flavorful dish of chicken tenders coated in coconut and panko that are perfect for any meal or snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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
  • cups oil for frying As needed
  • teaspoons sea salt flakes for garnish Optional
  • cups sweet chili sauce for dipping

Method
 

Preparation
  1. Gather all your ingredients. If using chicken breasts, cut them into strips about the size of tenderloins.
Coating the Chicken
  1. In one bowl, mix the flour, chili powder, salt, and pepper.
  2. In another bowl, beat the eggs with the water or milk.
  3. In a third bowl, combine the shredded coconut with the panko bread crumbs.
  4. 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
  1. Heat the oil in a frying pan over medium heat.
  2. Once hot, carefully add the chicken tenders and fry for about 3-4 minutes on each side or until golden brown and cooked through.
  3. 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.

Notes

For a healthier option, bake instead of frying and consider using unsweetened coconut. Ensure oil is hot for crispy tenders. Avoid overcrowding the pan to maintain oil temperature.