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Crispy Coconut Chicken Tenders Recipe

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4.1 from 10 reviews

Crispy Coconut Chicken Tenders are a delightful twist on classic chicken strips, featuring a crunchy coating of shredded sweetened coconut flakes and panko breadcrumbs. These tenders are seasoned with chili powder, salt, and pepper for a touch of spice and fried to golden perfection for a crispy, flavorful bite. Serve them warm with sweet chili dipping sauce for a crowd-pleasing appetizer or main dish that’s ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1 pound chicken tenderloins (or chicken breasts, cut into strips)

Breading

  • ½ cup flour
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 eggs
  • 2 tablespoons water (or milk)
  • ⅔ cup shredded sweetened coconut flakes
  • ⅔ cup panko bread crumbs

For Frying and Serving

  • Oil for frying (see notes for alternate baking method)
  • Sea salt flakes (for garnish, optional)
  • Sweet chili sauce (for serving)

Instructions

  1. Prepare the Breading Stations: Get out four wide, shallow bowls. In the first bowl, whisk together the flour, chili powder, salt, and pepper.
  2. Make the Egg Wash: In the second bowl, whisk together the eggs and water (or milk).
  3. Prepare the Coconut and Breadcrumbs: Fill the third bowl with shredded sweetened coconut flakes and the fourth bowl with panko bread crumbs.
  4. Coat the Chicken: Toss each chicken tender first in the flour mixture, then dip into the egg wash, followed by the coconut flakes, and finally coat with the panko bread crumbs. Make sure each tender is thoroughly coated in each step for maximum crispiness.
  5. Heat the Oil: Pour oil into a large skillet to about 1 inch depth and heat over medium heat until hot but not smoking.
  6. Fry the Chicken Tenders: Using tongs, carefully place a few chicken tenders into the hot oil. Avoid crowding the pan to maintain oil temperature. Fry for 2-3 minutes on one side, then flip and fry for another 3-4 minutes until golden brown and the chicken is cooked through.
  7. Drain and Repeat: Remove the cooked tenders and place them on a wire cooling rack set over paper towels to drain excess oil. Repeat frying in batches with remaining tenders.
  8. Serve: Garnish the tenders with sea salt flakes if desired, and serve warm accompanied by sweet chili dipping sauce for a perfect balance of crunchy, sweet, and spicy flavors.

Notes

  • For a healthier alternative, bake the tenders in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden and cooked through.
  • Ensure the oil temperature is maintained at medium heat to avoid burning the coconut and breadcrumbs while ensuring the chicken cooks fully.
  • Use sweetened coconut flakes for the best flavor and crispy texture.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://dishiary.com/crispy-coconut-chicken-tenders-recipe/