Crispy Coconut Chicken Tenders
Crispy Coconut Chicken Tenders are a delicious treat that combines coconut and crispy panko bread crumbs for a delightful flavor. Perfect for a quick dinner or a fun snack.
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.
Notes
Tips: Ensure the oil is hot enough for frying to achieve crispiness. For an additional crispy coating, consider double-dipping the chicken in egg wash and panko crumbs.