Crispy Coconut Chicken Tenders
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
352 kcal
-
Course
Main Course
-
Cuisine
American
Crispy Coconut Chicken Tenders
Description
This recipe uses chicken tenderloins or breast strips coated through a sequence of flour mixed with chili powder and seasoning, egg wash, then coconut flakes and panko breadcrumbs to create a flavorful crunchy crust. The chicken is fried in oil until golden and cooked through, producing a crispy exterior enriched by the sweetness and texture of shredded coconut and the light crunch of panko.
The included sweet chili sauce provides a sweet and mildly spicy dip that complements the coconut flavor and crispy chicken. An alternative dipping option suggested is sweet and sour sauce for less heat. The method also allows baking at 425°F on a parchment-lined baking sheet for about 15 minutes as a less oily alternative.
Crispy Coconut Chicken Tenders work well as an appetizer, snack, or part of a casual meal. A light sprinkle of sea salt flakes after frying enhances the layering of flavors and textures on the surface.
Ingredients
- 1 pound chicken tenderloin or chicken breasts, cut into strips
- ½ cup flour
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 egg
- 2 tablespoons water or milk
- ⅔ cup coconut flakes shredded, sweetened
- ⅔ cup panko bread crumbs
- cooking oil see notes for alternate baking method, for frying
- sea salt for garnish, optional, flakes
- sweet chili sauce for serving
Instructions
- First, get out four wide, shallow bowls. In the first bowl, whisk together the flour, chili powder, salt, and pepper.
- In a second bowl, whisk together the eggs and water (or milk).
- Fill a third bowl with coconut flakes, and a fourth bowl with panko bread crumbs.
- Toss chicken tenders first in the flour, then in the egg wash, followed by the coconut flakes, and ending with the bread crumbs. Be sure to coat each chicken tender thoroughly with each step.
- For frying (see notes for baking method) fill a large skillet with 1 inch of oil. Bring to temperature over medium heat.
- Use tongs to transfer chicken tenders into the oil (do not crowd the pan, fry in batches if you need to). Cook for 2-3 minutes, then turn chicken tenders over and cook another 3-4 minutes until golden brown and chicken is cooked through.
- Repeat with remaining chicken tenders as needed. Allow to cool slightly on a wire cooling rack over paper towels.
- Garnish with sea salt flakes if desired and serve warm with sweet chili dipping sauce.
Notes
- Sweet chili sauce from the Asian grocery section pairs with these tenders, or substitute sweet and sour sauce for a milder option.
- For a baked version, place coated tenders on a parchment-lined baking sheet and bake at 425°F for about 15 minutes instead of frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 537mg | 22% |
| Potassium | 570mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
