Description
These golden-brown coconut-crusted chicken tenders deliver a perfect blend of crunch and tropical sweetness. Serve them hot with a side of sweet chili sauce for dipping!
Ingredients
Scale
- 1 lb chicken tenderloins (or boneless chicken breasts sliced into strips)
- ½ cup all-purpose flour
- ½ tsp chili powder
- ½ tsp fine salt
- ¼ tsp black pepper
- 2 large eggs
- 2 tbsp water (or milk)
- ⅔ cup sweetened coconut flakes
- ⅔ cup panko breadcrumbs
- Oil for shallow frying (see baking alternative below)
- Flaky sea salt for finishing (optional)
- Sweet chili sauce for serving
Instructions
- Set Up Breading Station
- Line up four shallow dishes:
- Seasoned Flour: Whisk flour, chili powder, salt, and pepper.
- Egg Wash: Beat eggs with water (or milk).
- Coconut Layer: Spoon in coconut flakes.
- Panko Layer: Fill with breadcrumbs.
- Line up four shallow dishes:
- Coat the Chicken
- Working one piece at a time, dredge each strip first in the seasoned flour, shaking off the excess.
- Dip into the egg wash until fully moistened.
- Press into the coconut flakes, then finish in the panko so it’s evenly covered.
- Cook the Tenders
- To Fry: Pour about 1″ of oil into a large skillet and heat over medium until shimmering.
- Using tongs, carefully lower a few strips at a time (don’t overcrowd). Fry 2–3 minutes per side until deep golden and cooked through.
- Transfer to a wire rack set over paper towels to drain.
- Optional Baking Method
- Preheat oven to 425°F (220°C).
- Arrange the breaded chicken on a parchment-lined baking sheet.
- Bake 15 minutes, flipping halfway, until crisp and browned.
- Serve & Garnish
- Sprinkle with flaky sea salt if you like.
- Plate with a bowl of sweet chili sauce for dipping.
Notes
Pro Tip: If you prefer no heat in your dip, swap the sweet chili for classic sweet-and-sour sauce. Enjoy these Healthy Coconut Chicken Tenders as a fun, flavorful dinner or snack!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 352 kcal
- Sugar: 2 g
- Sodium: 537 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 154 mg