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Crispy Coconut Chicken Tenders

Crispy Coconut Chicken Tenders
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Crispy Coconut Chicken Tenders are tender chicken strips coated in a crunchy mixture of shredded coconut and panko breadcrumbs, delivering a perfect balance of juicy chicken and tropical crunch. Quick to prepare and ideal for snacks, main courses, or party finger food, this recipe features simplified pantry ingredients and versatile serving options that appeal to the whole family.

Ingredients

Scale

Chicken and Coating

  • 1 lb chicken tenders (fresh or thawed)
  • 1 cup shredded unsweetened coconut
  • 1 cup panko breadcrumbs
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 2 large eggs, beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (optional)
  • 1/2 tsp garlic powder (optional)
  • 1/4 tsp cayenne pepper or chili powder (optional, for spice)

For Frying

  • Vegetable oil or canola oil, for frying (enough for about 1/2 inch depth in skillet)

Optional Garnishes and Serving Suggestions

  • Fresh chopped cilantro
  • Lime wedges
  • Flaky sea salt
  • Mango salsa, honey mustard, or pineapple glaze for dipping

Instructions

  1. Prepare your breading stations: Set up three shallow bowls. In the first, combine flour with salt, pepper, and any chosen spices. Place beaten eggs in the second bowl. In the third, mix shredded coconut with panko breadcrumbs. This setup ensures efficient and mess-free breading.
  2. Coat the chicken tenders: Dredge each chicken tender in the seasoned flour, shaking off excess. Dip fully into the beaten eggs, then press firmly into the coconut and breadcrumb mixture, making sure each piece is evenly coated for maximum crunch.
  3. Fry until golden: Heat cooking oil in a large skillet over medium heat, maintaining a temperature between 350-375°F. Fry the chicken tenders for 3-4 minutes on each side until golden brown and cooked through. Avoid overcrowding the pan to keep oil temperature stable.
  4. Drain and rest: Remove cooked tenders and place on a wire rack or paper towels to drain excess oil. Let rest briefly to maintain crispiness and juiciness.

Notes

  • Pat chicken strips dry to help the coating adhere better.
  • Press the coconut-panko mixture firmly onto chicken to prevent it falling off during frying.
  • Use a thermometer to keep oil temperature steady between 350-375°F for ideal frying.
  • Fry in batches to avoid overcrowding and ensure even cooking.
  • Opt for fresh or high-quality shredded coconut for the best texture and flavor.

Nutrition

Keywords: crispy chicken tenders, coconut chicken, finger food, party snack, gluten-free chicken, tropical chicken tenders

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