How to Make Crispy Coconut Chicken Tenders

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Crispy Coconut Chicken Tenders

Craving a twist on traditional chicken tenders? Coconut chicken tenders bring together crispy, golden panko with the subtle sweetness of coconut flakes for a dish that’s both familiar and refreshingly different. Whether you’re looking for a family-friendly dinner or an appetizer for a gathering, these tenders deliver big flavor and crowd appeal.

Why Coconut Chicken Tenders Win Every Time

Balanced Flavor and Unique Texture

A crunchy coconut crust gives these chicken tenders a light, tropical flavor. The sweet subtlety of coconut pairs naturally with the mild, juicy chicken. When blended with panko breadcrumbs, the texture becomes crisp and satisfying—never soggy or heavy.

Versatility in Cooking Methods

You can fry or bake coconut chicken tenders. Pan-frying provides deep flavor and a crisp bite. Baking uses less oil, making it feel lighter. Both methods yield tender, moist chicken encased in a crispy coconut-panko shell.

Kid-Approved, Adult-Friendly

These tenders bring the comfort of classic chicken strips but feel sophisticated enough for adults. They’re easy to prepare ahead of time and can be paired with a range of dipping sauces, from sweet chili to pineapple salsa or a tangy yogurt dip.

Ingredients and Substitutions

Here’s a breakdown of the key ingredients and possible swaps:

If you’re baking, use cooking spray or a light drizzle of oil for browning.

Step-By-Step Preparation

1. Set Up Your Breading Station

Prepare three separate shallow bowls:
– First bowl: whisk together flour, smoked paprika, garlic powder, salt, and black pepper.
– Second bowl: beat eggs with a splash of water or milk.
– Third bowl: combine coconut flakes and panko breadcrumbs.

2. Trim and Prep Chicken

Slice chicken breasts into equal-sized strips, or use pre-cut tenderloins. Pat dry with paper towels. For best results, each piece should be similar in thickness.

3. Dredge and Coat

Coat chicken tenders one at a time:
1. Toss in seasoned flour, dusting off excess.
2. Dip in the egg wash, letting extra drip off.
3. Roll in the coconut-panko mixture, pressing to adhere.

Tip: For a super-crisp crust, double-dip: repeat the egg and coconut-panko steps.

4. Cooking Methods

Frying

• Pour oil (about 1 inch deep) into a large skillet and heat to 350°F. A kitchen thermometer helps, but a pinch of panko should sizzle on contact.
• Fry tenders in batches for 2–3 minutes per side, turning with tongs, until golden brown.
• Transfer to a wire rack over paper towels.

Baking

• Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
• Arrange tenders in a single layer. Lightly spray with oil.
• Bake for 15–20 minutes, flipping halfway, until crisp and chicken is cooked through (internal temp: 165°F).

Air Fryer (Optional)

• Preheat air fryer to 375°F.
• Place tenders in a single layer; cook for 10–12 minutes, turning once.

Homemade Sweet Chili Sauce

Pairing these tenders with a sweet chili sauce brings out their tropical character. Here’s a quick version:

Ingredients:

• ½ cup rice vinegar
• ½ cup water
• ½ cup sugar
• 2 teaspoons chili flakes
• 2 cloves garlic, minced
• 2 teaspoons cornstarch mixed with 1 tbsp water (slurry)

Instructions:

• Add vinegar, water, sugar, chili flakes, and garlic to a saucepan.
• Bring to a boil, stirring to dissolve sugar.
• Lower heat, simmer for 3 minutes.
• Stir in cornstarch slurry; simmer 1–2 minutes until thickened.
• Let cool. The sauce thickens as it cools.

Alternative dips: pineapple salsa, honey mustard, or creamy ranch.

Essential Tips

• Uniform Strips: For even cooking, cut chicken into similar-sized pieces.
• Hot Oil Only: Wait until oil reaches 350°F before frying. If oil is too cool, coating becomes greasy.
• Double Dredge: For extra crunch, double-dip in egg and coconut-panko.
• No Crowding: Fry or bake tenders in a single layer. Crowding leads to uneven browning.
• Let Rest: Drain fried tenders on a wire rack so air circulates and coating stays crisp.

Flavor Variations

Coconut chicken tenders adapt easily to different tastes:
– Add cayenne or hot sauce to the egg wash for a spicy finish.
– Mix lime zest or curry powder into the flour for aromatic complexity.
– Use unsweetened coconut for a less sweet version.

Try swapping sweet chili sauce for your favorite: Japanese tonkatsu, barbecue, tzatziki, or sriracha mayo.

Storage and Reheating

Storing Leftovers

• Refrigerate cooled tenders in an airtight container for up to 3 days.
• Store the sweet chili sauce in a sealed jar in the fridge for a week.

Freezing Instructions

• Lay cooled tenders on a baking sheet; freeze until firm.
• Move to a freezer-safe bag; keep up to 2 months.
• Thaw overnight in the fridge before reheating.

Reheating for Crispiness

• Oven: Place on a wire rack in a 375°F oven for 10–15 minutes.
• Air Fryer: 350°F for 3–5 minutes.

Microwaving works but sacrifices crunch.

Serving Suggestions

Coconut chicken tenders shine with simple sides:
– Serve over jasmine rice or coconut rice.
– Add a crisp green salad with fresh pineapple, mango, or cucumber.
– Warm flatbreads or tortillas for island-inspired wraps.

For gatherings, present tenders as finger food with an assortment of sauces and pickled veggies.

Frequently Asked Questions

Can I make these gluten-free?
Yes, use gluten-free flour and gluten-free panko.

Can I prep these in advance?
Breaded, uncooked tenders can be refrigerated for up to 8 hours before cooking.

Does the coating stay crispy?
Reheat in the oven or air fryer for best results; the exterior re-crisps nicely.

Crispy coconut chicken tenders offer the perfect blend of sweet, crunchy, and savory. With simple ingredients, flexible cooking options, and a stunning finish, they make an easy favorite. Whether you’re cooking for a crowd or a quiet dinner at home, this recipe delivers on both taste and texture.

Coconut Crusted Chicken Tenders

⭐⭐⭐⭐⭐

4.5 from 3 votes

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Course: Main Course / Cuisine: American

Prep Time 15 minutes

Cooking Time 12 minutes

Servings 4 servings

Calories 503 cal

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

1. 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.
2. 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.
3. Place the breaded tender on a plate or baking sheet. Repeat with the remaining chicken and let rest for 5-10 minutes.
4. 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.
5. Fry for 2-3 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F.
6. Remove the tenders to a paper towel-lined plate to drain. Repeat frying the remaining tenders.
7. Serve hot with your favorite dipping sauce, such as sweet chili, honey mustard or ranch dressing. Enjoy!