Name: Crispy Coconut Chicken Tenders
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion / American
Ingredients: 1 pound chicken tenderloins (or chicken breasts cut into strips); ½ cup all-purpose flour; ½ teaspoon chili powder; ½ teaspoon salt; ¼ teaspoon black pepper; 2 large eggs; 2 tablespoons water or milk; ⅔ cup sweetened shredded coconut flakes; ⅔ cup panko breadcrumbs; Oil for frying (e.g., vegetable or canola oil); Sea salt flakes (optional, for garnish); Sweet chili sauce, for serving

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These Crispy Coconut Chicken Tenders are a delightful fusion of sweet and savory, with juicy chicken strips coated in shredded coconut and crunchy panko. Perfect for weeknight dinners, casual get-togethers, or game day bites, they’re easy to prepare and even easier to love. Whether I fry them to a golden crisp or bake them for a lighter twist, they always come out flavorful and crowd-pleasing.

Crispy Coconut Chicken Tenders

Why You’ll Love This Recipe

I love how quickly these chicken tenders come together. The sweet coconut adds a tropical flair, while the chili powder adds just enough heat to balance the flavor. I also enjoy how versatile they are — they’re a hit with both kids and adults and pair beautifully with a range of dipping sauces. Plus, I can serve them in wraps, sliders, or over salads for a fun twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound chicken tenderloins (or chicken breasts, cut into strips)
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
Oil for frying
Sea salt flakes (optional, for garnish)
Sweet chili sauce (for serving)

Directions

Step 1: Prepare the breading stations
I like to use four shallow bowls to keep the breading process clean and organized. In the first bowl, I whisk together the flour, chili powder, salt, and pepper. The second bowl holds the beaten eggs and water. I pour the coconut flakes into the third bowl and the panko bread crumbs into the fourth.

Step 2: Bread the chicken
I coat each chicken tender in the seasoned flour, dip it in the egg wash, roll it in the coconut flakes, and then press it into the panko until it’s fully coated.

Step 3: Fry to perfection
In a large skillet, I heat about an inch of oil over medium heat. When it’s hot, I add the chicken tenders and fry for 2–3 minutes per side until golden and cooked through. I work in batches so the oil stays hot.

Step 4: Cool and serve
I place the fried tenders on a wire rack set over paper towels to let the oil drain off and help keep them crispy. A sprinkle of sea salt and a side of sweet chili sauce make them irresistible.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Baked Option: I sometimes bake them at 400°F (200°C) for 20–25 minutes, flipping halfway for even browning.
Spicy Kick: A pinch of cayenne in the flour mix adds more heat.
Nut-Free: I swap coconut with crushed cornflakes for those avoiding nuts.
Gluten-Free: Using gluten-free flour and breadcrumbs works great for dietary needs.
Different Proteins: I’ve tried this with shrimp and even tofu — both turned out amazing!

Storage/Reheating

Refrigerator:
I store leftover tenders in an airtight container in the fridge for up to 3 days.

Freezer:
To freeze, I arrange cooked tenders in a single layer in a freezer-safe container, using parchment between layers. They’ll keep for up to 2 months.

Reheating:

Oven: I reheat them at 375°F (190°C) for about 10–15 minutes until crispy.
Microwave: For speed, I heat them for 1–2 minutes, but they lose some crispiness.
Stovetop: A quick pan reheat over medium heat helps bring back the crunch.

FAQs

How do I make my Crispy Coconut Chicken Tenders extra crispy?

I like to double coat my chicken tenders — dip them again in the egg wash and then back into the panko for added crunch.

Can I bake Crispy Coconut Chicken Tenders instead of frying?

Yes, I often bake them at 400°F (200°C) for 20–25 minutes. They still come out crispy, especially if I spray them lightly with oil.

What dipping sauces go best with these tenders?

I usually go with sweet chili sauce, but honey mustard, garlic aioli, or sriracha mayo also pair beautifully.

Can I prepare them ahead of time?

Absolutely. I bread the chicken ahead of time and refrigerate it until I’m ready to cook. It makes dinner prep even easier.

Can I use chicken breasts instead of tenderloins?

Yes, I just slice them into similar-sized strips so they cook evenly.

Conclusion

These Crispy Coconut Chicken Tenders are everything I want in a quick and satisfying dish — crunchy, juicy, and packed with flavor. I can fry or bake them, pair them with any number of sauces, and serve them as an appetizer, main dish, or party snack. Whether I’m feeding the family or meal prepping for the week, this is one recipe I love to keep on hand. Give them a try — I promise they’ll be a hit.