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Crispy Coconut Chicken Tenders

Crispy Coconut Chicken Tenders
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Crispy Coconut Chicken Tenders feature tender chicken coated in a crunchy, golden coconut and panko breadcrumb mix. This quick and easy recipe balances subtle sweetness and savory spices, delivering a tropical, crispy delight perfect for snacks, lunches, or family dinners.

Ingredients

Scale

Chicken and Coating

  • 1 lb fresh boneless chicken tenderloins
  • 1 cup unsweetened shredded coconut
  • 1 cup panko breadcrumbs (use gluten-free if needed)
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • 2 large eggs, beaten

Seasoning

  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

Frying

  • Vegetable or canola oil, for frying (enough for 1-2 inches in skillet)

Optional Garnishes and Accompaniments

  • Lime wedges
  • Fresh chopped cilantro or basil
  • Favorite dipping sauces (e.g., sweet chili sauce, honey mustard, garlic aioli, mango salsa)

Instructions

  1. Prepare the breading stations: Set up three shallow bowls: one with the seasoned flour (flour mixed with garlic powder, paprika, salt, and pepper), one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
  2. Coat the chicken: Lightly pat dry the chicken tenders. Dust each piece with the seasoned flour to help the egg wash stick. Dip into the beaten eggs, then thoroughly coat with the coconut and panko mixture, pressing gently to ensure the coating adheres well.
  3. Fry the tenders: Heat oil in a deep skillet over medium heat to 350-375°F. Fry the coated chicken tenders in batches without overcrowding, turning occasionally, until golden brown and cooked through, about 3-4 minutes per side.
  4. Drain and serve: Remove the cooked tenders and place them on a wire rack or paper towel-lined plate to absorb excess oil and keep the coating crisp. Serve immediately with your preferred dipping sauces and optional lime wedges for a bright, fresh flavor.

Notes

  • Use fresh chicken tenders for juiciness and even cooking.
  • Pat chicken dry before coating to help the breading stick and prevent sogginess.
  • Press the coating firmly to ensure it doesn’t fall off during frying.
  • Keep oil temperature between 350-375°F to achieve optimal crispiness.
  • Cook in batches to avoid overcrowding and temperature drop.
  • Rest tenders on a wire rack after frying to maintain a crispy crust.
  • For gluten-free option, substitute panko and flour accordingly.
  • Baking alternative: Bake at 400°F for 20-25 minutes, flipping halfway, for a lighter option.
  • Reheat leftovers in a preheated 375°F oven for 10-12 minutes to restore crispiness.

Nutrition

Keywords: crispy coconut chicken tenders, coconut chicken, crunchy chicken tenders, fried chicken tenders, tropical chicken recipe, gluten free chicken tenders

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