Coconut crusted chicken tenders bring a crisp, golden bite and a sweet, tropical twist to your table. If you’re looking for a winning alternative to traditional chicken tenders, this recipe promises a flavorful upgrade. Ready in about half an hour, these tenders shine at weeknight dinners, family gatherings, or as the star of any appetizer platter.
Why Coconut Crusted Chicken Tenders Stand Out
Combining familiar comfort with a new flavor profile, coconut crusted chicken tenders offer several benefits:
- Crunchy Texture: The marriage of sweetened shredded coconut and light panko bread crumbs achieves a crisp, airy coating.
- Tropical Sweetness: Coconut brings a subtle sweetness that pairs well with the savory, juicy chicken.
- Versatile Serving: Dip them, slice them on salads, or tuck them into wraps for lunch. Kids and adults both reach for seconds.
From easy prep and gluten-free adaptations to freezer-friendly storage, this recipe checks all the boxes for home cooks seeking something special yet straightforward.
Ingredients
You only need kitchen staples and a quick trip to the pantry to assemble your ingredients:
| Ingredient | Purpose |
|---|---|
| Chicken tenders (or boneless, skinless chicken breasts, sliced) | Main protein |
| All-purpose flour | Breading base; helps coating adhere |
| Kosher salt | Seasoning, enhances flavor |
| Black pepper | Subtle heat |
| Garlic powder | Savory depth |
| Onion powder | Mild, aromatic background |
| Cayenne pepper (optional) | Gentle warmth |
| Large eggs | Binding agent for breading |
| Water or milk | Loosens egg mixture |
| Sweetened shredded coconut | Crispy, sweet coating |
| Panko bread crumbs | Light, crunchy breading |
| Neutral oil (e.g., canola, vegetable) | Frying medium |
Use chicken tenderloins for even cooking, or slice up chicken breasts into strips for similar results. Sweetened coconut gives the best golden color, but unsweetened works for a lower sugar option.
Step-by-Step: Making Coconut Crusted Chicken Tenders
Prep the Breading Station
Set up three shallow bowls, each with a different layer:
- Seasoned Flour: Mix flour, salt, black pepper, garlic powder, onion powder, and a pinch of cayenne.
- Egg Mixture: Beat eggs with a splash of water or milk until smooth.
- Coconut-Panko Coating: Combine shredded coconut and panko crumbs. Toss together for an even mix.
Bread the Chicken
Pat dry each chicken tender. Working with one strip at a time:
- Dredge in Flour: Coat both sides, tapping off any excess.
- Dip in Egg Wash: Submerge and let excess drip away.
- Press into Coconut-Panko Mixture: Gently press so the coating sticks generously on all sides.
Transfer coated tenders to a wire rack or tray to rest 5–10 minutes. This step ensures the breading sets and stays put during frying.
Fry to Perfection
Pour about 1/2-inch oil into a large skillet. Heat over medium-high until shimmering, about 350°F. If a breadcrumb sizzles on contact, you’re ready.
Fry tenders in batches with space between each one. Fry for 2–3 minutes, then flip and cook 2–3 minutes more, until golden brown and cooked through. Internal temperature should reach 165°F.
Drain finished tenders on a plate lined with paper towels to maintain crispiness.
Serving Ideas
Coconut crusted chicken tenders are as adaptable as they are craveable. Serve piping hot straight from the skillet, or at room temperature for gatherings.
Dipping Sauces:
– Sweet chili sauce for a tangy-sweet kick
– Creamy honey mustard for balance
– Classic ranch dressing for cool contrast
– Pineapple salsa or mango chutney for extra tropical flair
Meal Pairings:
– On top of mixed greens for a hearty salad
– Layered in a sandwich with fresh lettuce and pickled onions
– With coconut rice and grilled vegetables
Tips for Crispy, Flavorful Tenders
Dial in both flavor and texture with these helpful pointers:
- Marinate for Juiciness: For extra flavor, soak chicken strips in buttermilk or pickle juice 30 minutes before breading. This step keeps them moist and tender.
- Don’t Overcrowd: Fry only a few tenders at a time, allowing hot oil to circulate. Crowding lowers oil temperature, making the coating soggy rather than golden.
- Shake Off Excess: After dredging in flour and egg, lightly tap to remove any excess. Too much can make the breading thick and gummy.
- Firm Press: When applying the coconut-panko layer, press gently to help it stick. If it’s loose, it won’t create the signature crunch.
- Temperature Matters: Use a thermometer to confirm the oil is hot enough (350°F). Too cool, and the coating absorbs oil; too hot, and the crust may burn before the chicken cooks through.
- Rest After Breading: Letting breaded tenders rest for several minutes before frying helps set the crust so it doesn’t fall off in the pan.
Storing and Reheating
Even if you end up with leftovers (a rare event!), these tenders store and reheat beautifully.
To Store:
Cool tenders completely before transferring to an airtight container. Keep refrigerated up to 3 days.
To Freeze:
Lay cooked or uncooked breaded tenders on a tray. Freeze until firm (about 1 hour), then transfer to a freezer-safe bag or container. Keep for up to 3 months.
To Reheat:
Use an oven or air fryer for best texture.
- Oven: Preheat to 350°F. Bake on a rack or foil-lined sheet for 10–12 minutes, or until warmed through and crisp.
- Air Fryer: Set to 350°F and cook 5–7 minutes or until heated and crunchy.
Frozen, uncooked breaded tenders can be baked or fried directly from frozen. Just add 3–5 minutes to the cook time and check the internal temperature.
Frequently Asked Questions
Can I bake these instead of frying?
Yes. Arrange breaded tenders on a parchment lined baking sheet. Spray lightly with oil. Bake at 425°F for 18–22 minutes, flipping halfway, until golden and cooked through.
What about gluten-free options?
Swap all-purpose flour and panko with gluten-free substitutes. Many stores sell gluten-free panko and flour alternatives that work just as well.
Can I use air fryer only?
Absolutely. Air fry at 375°F for 10–12 minutes, turning once, until the breading is crisp and the chicken is done.
Do I need sweetened coconut?
Sweetened coconut offers a caramelized, golden finish and a touch more crunch. Unsweetened coconut works too, for less sugar, and will still toast nicely.
Coconut crusted chicken tenders prove that small tweaks create memorable results. Sweet, savory, crunchy, and simple, this recipe quickly becomes a regular in your kitchen rotation. Served with chili sauce or tucked onto a salad, they’re a sure way to upgrade any meal. Whether for a casual dinner, lunchbox addition, or game night snack, each bite brings comfort with a tropical edge.
Try them once, and chances are high you’ll find yourself reaching for coconut any time “chicken night” rolls around.
Coconut Crusted Chicken Tenders
Coconut crusted chicken tenders are a perfect blend of crispy, sweet, and savory. They are quick to fry and easy to make. These tenders are ideal for a mid-week meal.
Ingredients
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup panko bread crumbs
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 2 tablespoons water
- vegetable oil, for frying
- 1/4-1/2 teaspoon cayenne pepper, optional
- 1 1/2 pounds chicken tenderloins
- 3 large eggs
- 1 cup sweetened shredded coconut
Instructions
- Set up a breading station with 3 shallow dishes. In the first dish, mix the flour, salt, black pepper, garlic powder, onion powder, and cayenne. In the second dish, whisk the eggs with the water. Whisk until combined. In the third dish, combine the shredded coconut and panko bread crumbs.
- Work with one chicken tender at a time. Dredge it in the seasoned flour and shake off any excess. Dip it in the egg wash and let the excess drip off. Coat the tender thoroughly in the coconut-panko mixture. Press it on to adhere.
- Place the breaded tender on a plate or baking sheet. Repeat this step with the remaining chicken. Let the tenders rest for 5-10 minutes.
- Warm about 1 inch of oil in a large, heavy skillet over medium-high heat until shimmering. Carefully place the breaded tenders in the hot oil in a single layer. Leave some space between each one. Work in batches to avoid overcrowding.
- Fry for 2-3 minutes per side. Cook until golden brown. Ensure the internal temperature reaches 165°F.
- Remove the tenders to a paper towel-lined plate to drain. Repeat. Fry the remaining tenders.
- Serve hot with your favorite dipping sauce. Try sweet chili, honey mustard, or ranch dressing. Enjoy!
