Crispy Coconut Chicken Tenders
Treat yourself to the perfect blend of sweet and savory—try these golden, crispy Coconut Chicken Tenders served with a tangy sweet chili dipping sauce!
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 eggs
- 2 tablespoons water or milk
- 2/3 cup shredded sweetened coconut flakes
- 2/3 cup panko bread crumbs
- Oil for frying see notes for alternate baking method
- Sea salt flakes for garnish optional
- Sweet chili sauce for serving
Instructions
- In a first wide, shallow bowl, whisk together flour, chili powder, salt, and pepper.
- In a second bowl, whisk together eggs and water (or milk).
- Fill a third bowl with coconut flakes, and a fourth bowl with panko bread crumbs.
- Coat chicken tenders in the following order: flour, egg wash, coconut flakes, and bread crumbs, ensuring each tender is thoroughly coated at each step.
- For frying (see notes for baking method), heat oil in a large skillet over medium heat.
- Using tongs, carefully place coated chicken tenders into the oil (avoid overcrowding the pan; fry in batches if necessary). Cook for 2-3 minutes, then flip and cook for an additional 3-4 minutes until golden brown and chicken is cooked through.
- Repeat with remaining chicken tenders as needed. Allow them to cool slightly on a wire rack over paper towels.
- Optionally, garnish with sea salt flakes and serve warm with sweet chili dipping sauce.
Notes
Notes:
For a healthier option, you can bake the chicken tenders in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.
For a healthier option, you can bake the chicken tenders in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.