Coconut Crusted Chicken Tenders
Juicy chicken tenders coated in a crunchy coconut crust bring both comfort and a hint of the tropics to your kitchen. This recipe transforms simple chicken strips into golden, crispy perfection with a blend of panko breadcrumbs and shredded coconut. From busy weeknights to parties, these chicken tenders deliver flavor, texture, and universal appeal.
Why Coconut Crusted Chicken Tenders Stand Out
Coconut crusted chicken tenders offer a delicious spin on the classic finger food. The balance of savory chicken, natural sweetness from coconut, and a light, crisp exterior creates a memorable bite every time. The coating locks in moisture, ensuring every tender stays juicy without becoming greasy. Paired with a dipping sauce—like sweet chili, honey mustard, or ranch—they become a versatile addition to any table.
These tenders are baked or fried in minutes, making them ideal for quick dinners or family gatherings. The recipe adapts well for batch cooking, perfect for meal prep or storing for busy days.
Ingredients Breakdown
Here’s a detailed look at the key ingredients and their roles:
- Chicken tenderloins: Boneless, skinless cuts. They cook quickly and remain tender.
- All-purpose flour: Provides the first dry layer, helping the egg adhere and seasoning the chicken.
- Salt, black pepper, garlic powder, onion powder, cayenne: Build foundational flavor and subtle heat.
- Eggs and water: Bind the coating layers. Whisked eggs with a touch of water create a light, clingy wash.
- Sweetened shredded coconut: The star of the coating, adding a hint of sweetness and texture.
- Panko breadcrumbs: Deliver maximum crunch.
- Oil for frying (optional): Use neutral-flavored oil with a high smoke point, such as vegetable or canola.
Example measurement table:
| Ingredient | Amount |
|---|---|
| Chicken tenderloins | 1 ½ lbs (about 12 pieces) |
| All-purpose flour | ½ cup |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Cayenne pepper (optional) | ¼ tsp |
| Large eggs | 2 |
| Water | 1 tbsp |
| Shredded sweetened coconut | 1 cup |
| Panko breadcrumbs | 1 cup |
| Frying oil (if frying) | ½ cup |
Step-by-Step Cooking Instructions
1. Prep the Breading Station
Set out three shallow bowls or plates:
- First bowl: Mix flour with salt, pepper, garlic powder, onion powder, and cayenne.
- Second bowl: Whisk eggs and water until smooth.
- Third bowl: Stir together shredded coconut and panko breadcrumbs.
2. Bread the Chicken
Pat chicken tenderloins dry with paper towels for better coating adherence.
- Dredge each tender: First, coat in seasoned flour. Tap off the excess.
- Dip into egg wash: Ensure entire surface is covered.
- Press into coconut-panko mix: Coat every side, pressing gently so the crust sticks.
Transfer breaded tenders to a wire rack or tray. Let them rest for 5–10 minutes while the coating sets.
3. Cook the Tenders
Choose your method: pan frying or baking.
Pan Frying:
- Heat about ½ inch of oil in a large skillet over medium-high heat.
- Fry tenders in batches, leaving space between each piece. Cook 2–3 minutes per side until golden and internal temperature reaches 165°F.
- Move cooked tenders to a paper towel-lined plate to drain.
Oven Baking (for lighter tenders):
- Preheat oven to 425°F.
- Place breaded tenders on a parchment-lined baking sheet. Drizzle lightly with oil or spray with cooking spray.
- Bake 18–20 minutes, flipping halfway, until outside crisps and chicken is cooked through.
Air Frying (for extra crunch):
- Set air fryer to 400°F. Arrange tenders in a single layer without overlap.
- Cook 10–12 minutes, flipping once.
4. Serve
Enjoy hot. Pair with sauces like:
- Sweet chili sauce for a little heat and sweetness.
- Creamy honey mustard for a classic experience.
- Zesty ranch for a cool, tangy dip.
Add a squeeze of lime or a sprinkle of fresh cilantro for brightness.
Tips and Tricks for Perfect Coconut Tenders
- Marinate for deeper flavor: Soak tenderloins in buttermilk or pickle juice for up to 30 minutes before breading.
- Shake off excess flour and egg: Prevents a thick, gummy crust.
- Press the coating gently: Crumbs and coconut stick better; less will fall off during cooking.
- Avoid overcrowding: Whether frying or baking, give tenders space. This helps keep the crust crisp.
- Use a thermometer: Ensure chicken reaches 165°F for moist, safe tenders.
- Drain on paper towels: Keeps the crust light and prevents sogginess.
Storing and Reheating Coconut Crusted Chicken Tenders
Leftovers taste just as good the next day—sometimes better.
Storing
- Cool tenders completely before storing.
- Refrigerate in an airtight container for up to three days.
- For longer storage, freeze the cooked or uncooked breaded tenders. Place on a tray to freeze (so they don’t stick), then transfer to freezer bags for up to three months.
Reheating
- Oven: Bake chilled tenders at 350°F for 10 minutes or until warmed through.
- Air fryer: Heat at 350°F for 5–7 minutes to revive crispiness.
- Microwave: Not ideal for crispiness, but can be used if in a hurry.
Serving Suggestions and Variations
Coconut crusted chicken tenders shine as a main dish or appetizer. Serve them over salads, alongside rice, or in meal prep bowls with slaw and fruit salsa. Try these variations for a twist:
- Spicy: Use unsweetened coconut and add extra cayenne to the breading.
- Gluten-free: Swap flour and panko for gluten-free alternatives.
- Oven-fried shrimp: The same breading works great on shrimp for a tropical appetizer.
Try different dips—Sriracha mayo, pineapple salsa, or a creamy coconut yogurt sauce.
Frequently Asked Questions
Can I use chicken breast instead of tenderloins?
Absolutely. Slice chicken breast into even strips for best results.
Why use sweetened coconut?
It caramelizes slightly, adding a pleasant sweetness and color to the crust. Unsweetened can be used for a more savory tender.
What if I want to meal prep?
Bread the tenders and freeze them before cooking. When ready, bake or air fry straight from the freezer.
Coconut crusted chicken tenders are easy to make, endlessly customizable, and sure to impress anyone who bites in. This method brings maximum crunch and flavor with minimal fuss. With simple ingredients and a few practical tips, you can enjoy homemade, restaurant-quality chicken tenders any night of the week.
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 cup all-purpose flour
- 1/2 teaspoon black pepper
- 1 1/2 pounds chicken tenderloins
- 2 tablespoons water
- 1/2 teaspoon onion powder
- 1/4-1/2 teaspoon cayenne pepper, optional
- 3 large eggs
- 1/2 teaspoon garlic powder
- 1 cup panko bread crumbs
- vegetable oil, for frying
- 1 cup sweetened shredded coconut
- 1 teaspoon salt
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 until combined. In the third dish, combine the shredded coconut and panko bread crumbs.
- Working with one chicken tender at a time, dredge it in the seasoned flour, shaking off any excess. Then dip it in the egg wash, letting the excess drip off. Finally, coat the tender thoroughly in the coconut-panko mixture, pressing it on to adhere.
- Place the breaded tender on a plate or baking sheet. Repeat with the remaining chicken and let rest for 5-10 minutes.
- Warm about 1 inch of oil in a large, heavy skillet over medium-high heat until shimmering. Then, carefully place the breaded tenders in the hot oil in a single layer, leaving some space between each one. Work in batches to avoid overcrowding.
- Fry for 2-3 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F.
- Remove the tenders to a paper towel-lined plate to drain. Repeat frying the remaining tenders.
- Serve hot with your favorite dipping sauce, such as sweet chili, honey mustard or ranch dressing. Enjoy!