Crispy Coconut Chicken Tenders

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Transform an everyday chicken dinner into something special with Crispy Coconut Chicken Tenders. These golden, crunchy strips combine juicy chicken with coconut’s tropical sweetness and a perfectly crisp coating. Pair them with homemade sweet chili sauce and you have a meal or appetizer that pleases both kids and adults.

Why Try Coconut Chicken Tenders?

Coconut chicken tenders bring new life to a classic comfort food. Panko breadcrumbs and shredded coconut provide a shatteringly crisp exterior, while the inside stays tender and juicy. The coconut adds subtle sweetness that works well with the savory chicken and spices. Serve them with a bold dipping sauce, and you have a dish that stands out at parties, weeknight dinners, or even lunchboxes.

Key Ingredients

Using the right ingredients is crucial for the best taste and texture. Each element plays a specific role:

Chicken

• Chicken Tenderloins or Chicken Breasts: Tenderloins are naturally shaped for tenders. However, sliced chicken breasts work equally well. Look for plump, fresh chicken for the juiciest results.

Coating Components

• All-Purpose Flour: Forms the first layer and helps bind the rest of the coating.
• Eggs + Milk or Water: The liquid step aids in the adhesion of the coconut and breadcrumbs.
• Panko Breadcrumbs: These Japanese-style breadcrumbs create long-lasting crunch.
• Sweetened Shredded Coconut: Adds a sweet, nutty flavor and crisp edge to the crust.
• Spices: Smoked paprika, garlic powder, salt, and black pepper season the chicken and infuse the breading with depth.

Oil

• Neutral Vegetable Oil: Canola or sunflower oil works well for frying.

Dipping Sauce

• Homemade Sweet Chili Sauce: A blend of rice vinegar, sugar, chili flakes, fresh garlic, water, and cornstarch delivers the tangy-sweet heat that finishes the dish.

Full Ingredient List

For the Sweet Chili Sauce

Step-by-Step: Making Crispy Coconut Chicken Tenders

Follow these simple, clear stages for crisp, flavorful chicken that rivals any restaurant version.

1. Set Up Your Breading Station

This step keeps things efficient and neater.

• Place the flour, smoked paprika, garlic powder, salt, and pepper in one shallow bowl. Mix well.
• In a second bowl, beat the eggs and whisk in milk or water.
• In a third bowl, stir together panko breadcrumbs and coconut flakes until evenly combined.

2. Prepare the Chicken

• If using chicken breasts, slice them into uniform strips about 1 inch wide.
• Pat the chicken dry with a paper towel. This helps the breading stick better and encourages maximum crisp.

3. Coat the Chicken

• Dredge each piece of chicken in the flour mixture, ensuring all sides are well covered. Shake off excess.
• Dip the floured chicken into the egg mixture, coating all sides.
• Roll the chicken in the coconut-panko blend, pressing gently to make sure the crust sticks. Set aside on a baking tray or plate in a single layer.

Tip: For extra crunch, repeat the egg and coconut-panko steps for a double coating.

4. Cooking Methods

You can fry or bake these tenders, depending on your preference.

Frying

• Pour about 1 inch of vegetable oil into a deep skillet or Dutch oven. Heat over medium to 350°F. Use a kitchen thermometer for accuracy.
• Fry chicken in batches. Don’t overcrowd the pan. Cook each tender for 2–3 minutes per side until deep golden and cooked through.
• Use tongs to transfer finished tenders to a wire rack set over a baking sheet lined with paper towels.

Baking

• Preheat the oven to 400°F.
• Arrange breaded chicken tenders on a parchment-lined baking sheet. Lightly spray both sides with cooking spray or brush with a bit of oil.
• Bake for 15–20 minutes, flipping halfway, until golden, crisp, and cooked through.

Air Fryer

• Arrange tenders in a single layer in your air fryer basket.
• Cook at 375°F for 10–12 minutes, flipping once, until crispy and browned.

5. Make the Sweet Chili Sauce

While the chicken cooks, whisk up your dipping sauce.

• Add rice vinegar, water, sugar, chili flakes, and garlic to a small saucepan.
• Bring to a gentle boil over medium heat, stirring often to dissolve the sugar.
• In a small bowl, whisk cornstarch with 1 tablespoon of water to make a slurry.
• Slowly pour the slurry into the saucepan, whisking constantly.
• Reduce heat and simmer until thickened, 1–2 minutes. The sauce thickens more as it cools.

Taste and adjust—add more chili flakes for heat or a little extra sugar for sweetness if you like.

Tips for Crispiest Results

• Uniform Size: Slice chicken evenly for consistent cooking.
• Chill After Breading: Let the breaded tenders rest 10 minutes before frying or baking. This firms the coating.
• Hot Oil: Maintain oil at 350°F when frying; too cool and the crust turns soggy.
• Dual Coating: Double up your egg and coconut-panko for extra crunch.
• Fresh Oil: If frying several batches, skim off stray coconut between sets and keep the oil fresh.

Flavor Variations

Customize this recipe with different spices or sauces:

• Add a pinch of cayenne or chipotle powder to the flour for a kick.
• Stir a spoonful of curry powder or five-spice blend into the breading.
• Try with teriyaki sauce, lime mayonnaise, or peanut dipping sauce for a global spin.

Serving Ideas

Crispy coconut chicken tenders shine as a meal, snack, or party appetizer. Here are a few ways I like to serve them:

• On a Platter: Pile high with sweet chili sauce on the side.
• Over Greens: Slice tenders and layer on a mixed salad with mango or pineapple chunks.
• With Rice: Serve with coconut rice and steamed vegetables for a full meal.
• In Wraps: Tuck into tortillas or flatbreads with lettuce and creamy sauce for a handheld lunch.

Storing and Reheating

Chicken tenders store and reheat well for a quick meal later.

Storing

• Cool tenders completely before storing.
• Place in an airtight container. Refrigerate up to 3 days.
• Store dipping sauce separately in a jar in the fridge for up to 1 week.

Freezing

• Line cooled tenders on a baking sheet and freeze until firm (about 1–2 hours).
• Transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.

Reheating

• Oven: Spread on a wire rack over a baking sheet. Bake at 375°F for 10–15 minutes, until hot and crispy.
• Air Fryer: Heat at 350°F for 3–5 minutes.
• Microwave: Not recommended—crust won’t stay crisp.

Frequently Asked Questions

Can I make these gluten-free?

Absolutely. Substitute all-purpose flour and panko with gluten-free alternatives. Many stores carry gluten-free panko that mimics the texture well.

What’s the best way to get the crust to stick?

Dredging in flour first, then egg, then the coconut-panko mixture works best. Press the coating gently onto the chicken and let rest before cooking.

Can I make them ahead?

Bread the chicken in advance and refrigerate up to 4 hours before cooking. Or, freeze breaded, uncooked tenders on a tray. Once solid, store in a bag and bake or fry right from frozen—just add a few extra minutes to the cook time.

Crispy Coconut Chicken Tenders deliver a unique flavor experience in every bite—sweet, savory, and wildly crunchy. Once you try this easy recipe, it’s likely to become a staple in your kitchen, perfect for family meals or entertaining friends.

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Crispy Coconut Chicken Tenders

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4.6 from 1 votes

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Course: Main Course / Cuisine: American

Prep Time 15 minutes

Cooking Time 20 minutes

Servings 4 servings

Calories 589 cal

These crispy coconut chicken tenders are too good to miss! The coconut flavor is slightly sweet. It takes them straight over the top.

Ingredients

• Vegetable oil for frying
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 tablespoon water (for cornstarch slurry)
• ½ cup all-purpose flour
• ⅔ cup panko bread crumbs
• ⅔ cup sweetened shredded coconut flakes
• ½ cup rice vinegar
• 2 cloves garlic, minced
• ½ cup water
• 1-2 teaspoons red chili flakes
• 1 pound chicken tenderloins or chicken breasts, cut into strips
• ½ teaspoon smoked paprika
• 1 tablespoon cornstarch
• ½ cup granulated sugar
• ½ teaspoon salt
• 2 eggs
• 2 tablespoons water or milk

Instructions

1. Prepare the breading station. In the first bowl, add the flour, smoked paprika, garlic powder, salt, and black pepper. Whisk to combine. In the second bowl, add the eggs and water (or milk). Whisk together. In the third bowl, add the sweetened shredded coconut flakes and panko bread crumbs. Mix until combined.
2. Coat the chicken. Toss each chicken tender in the flour mixture. Shake off any excess. Dip the floured chicken in the egg wash. Allow any excess to drip off. Roll the egg-coated chicken in the coconut-panko mixture. Press gently to adhere. Shake off any excess.
3. Heat about 1 inch of oil in a large skillet over medium heat. Wait until the oil reaches 350°F. Fry the coated chicken tenders in batches. Cook them for 2-3 minutes per side. The chicken should be golden brown and cooked through. Transfer the fried chicken to a wire rack set over paper towels. Let them cool slightly.
4. Preheat the oven to 400°F. Place the coated chicken tenders on a parchment-lined baking sheet. Bake for 15-20 minutes. Flip halfway through. Continue baking until golden brown and cooked through.
5. Make the sauce. In a small saucepan, combine rice vinegar, 1/2 cup water, sugar, chili flakes, and minced garlic. Bring to a boil over medium heat. Stir to dissolve the sugar. Reduce heat and simmer for 3-5 minutes. Mix cornstarch with 1 tablespoon of water in a small bowl to create a slurry. Slowly whisk the slurry into the sauce. Cook, stirring frequently, until the sauce thickens. This takes about 1-2 minutes. Remove from heat and let cool. The sauce will thicken further as it cools.
6. Serve the chicken tenders warm. Serve with sweet chili sauce for dipping. Enjoy!