Crispy Coconut Chicken Tenders are a delicious treat that everyone loves. They are perfect for a quick dinner, a fun snack, or a party dish. The combination of coconut and crispy panko bread crumbs gives these chicken tenders a delightful flavor and texture. Plus, they are easy to make!
How to Make Crispy Coconut Chicken Tenders
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
- Sea salt flakes for garnish (optional)
- Sweet chili sauce for serving
Directions:
- Whisk together flour, chili powder, salt, and pepper in a bowl.
- In another bowl, whisk eggs with water or milk.
- Place coconut flakes in a third bowl and panko bread crumbs in a fourth.
- Coat chicken strips first in the flour mixture, then in the egg wash, followed by coconut flakes, and finally in panko crumbs.
- For frying: Heat oil in a skillet to medium. Fry chicken tenders for 2-3 minutes on each side until golden brown and cooked through.
- For baking: Preheat oven to 425°F and bake coated chicken tenders on a parchment-lined baking sheet for about 15 minutes.
- Garnish with sea salt flakes if desired and serve warm with sweet chili sauce.
How to Serve Crispy Coconut Chicken Tenders
Serve these chicken tenders hot with a side of sweet chili sauce for dipping. They make a great appetizer or a main dish. You can also add a side of fresh salad or your favorite dipping sauces for extra flavor.
How to Store Crispy Coconut Chicken Tenders
If you have leftovers, place them in an airtight container in the refrigerator. They will stay fresh for about 2-3 days. To reheat, you can use an oven or toaster oven to keep them crispy.
Tips to Make Crispy Coconut Chicken Tenders
- Make sure the oil is hot enough before frying to get that crispiness.
- Use sweetened coconut flakes for a touch of sweetness that complements the chicken.
- For an extra crispy coating, double-dip the chicken in the egg wash and panko crumbs.
Variation
You can add spices to the flour mixture if you like a bit more heat. Try adding paprika or cayenne pepper for an extra kick!
FAQs
1. Can I bake instead of fry the chicken tenders?
Yes, you can bake them at 425°F for about 15 minutes. This method is healthier and still very tasty.
2. Can I use unsweetened coconut flakes?
Yes, unsweetened coconut flakes can be used, but they will be less sweet. You might want to adjust the seasoning in the flour mixture.
3. Are these chicken tenders gluten-free?
You can make them gluten-free by using gluten-free flour and gluten-free panko crumbs. Just make sure all ingredients are certified gluten-free.
Crispy Coconut Chicken Tenders
Ingredients
Chicken and Coating
- 1 pound chicken tenderloins or chicken breasts, cut into strips Use tenderloins for best results.
- 1/2 cup flour All-purpose flour works well.
- 1/2 teaspoon chili powder Adjust based on desired spice level.
- 1/2 teaspoon salt To taste.
- 1/4 teaspoon pepper To taste.
- 2 large eggs Used for egg wash.
- 2 tablespoons water or milk Use milk for a richer flavor.
- 2/3 cup shredded sweetened coconut flakes Sweetened for added flavor.
- 2/3 cup panko bread crumbs For extra crunch.
- Oil for frying Use vegetable or canola oil.
- Sea salt flakes for garnish (optional) Add for finishing touch.
Serving
- Sweet chili sauce for serving Perfect dipping sauce.
Instructions
Preparation
- Whisk together the flour, chili powder, salt, and pepper in a bowl.
- In another bowl, whisk the eggs with water or milk.
- Place coconut flakes in a third bowl and panko bread crumbs in a fourth.
- Coat chicken strips first in the flour mixture, then in the egg wash, followed by coconut flakes, and finally in panko crumbs.
Cooking
- For frying: Heat oil in a skillet to medium. Fry chicken tenders for 2-3 minutes on each side until golden brown and cooked through.
- For baking: Preheat oven to 425°F and bake coated chicken tenders on a parchment-lined baking sheet for about 15 minutes.
Serving
- Garnish with sea salt flakes if desired and serve warm with sweet chili sauce.
