Golden, crunchy, and packed with tropical flavor, Crispy Coconut Chicken Tenders are a game-changer for your weeknight dinner routine. These tenders bring the perfect balance of savory and sweet, with a crispy coconut crust that delivers a satisfying crunch in every bite. Whether you're looking for a fun twist on classic chicken breast recipes or a dish that pairs well with a variety of sauces, this one is a must-try.
Crispy Coconut Chicken Tenders
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Main Course
Cuisine American, Caribbean
Cutting board and sharp knife
Shallow bowls for dredging stations
Baking sheet with a wire rack for baking option
Large skillet for frying
Tongs
Paper towels for draining excess oil
For the Chicken
- 1 1/2 lbs boneless skinless chicken breasts, cut into tenders
- 1 cup shredded unsweetened coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper optional for heat
- Cooking oil spray or vegetable oil for frying
For the Dipping Sauce
- 1/2 cup sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
Prepare the Coating
In three separate shallow bowls, set up the dredging stations. Bowl 1: flour, garlic powder, paprika, salt, black pepper, and cayenne. Bowl 2: whisked eggs mixed with coconut milk. Bowl 3: panko breadcrumbs mixed with shredded coconut.
Dredge the Chicken
Dip each chicken tender first into the flour mixture, shaking off excess. Then dip into the egg-coconut milk mixture, ensuring full coverage. Finally, coat in the coconut-panko mixture, pressing gently to adhere.
Cook the Chicken
For frying: Heat 1/4 inch of oil in a large skillet over medium heat. Fry chicken tenders in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
For baking: Preheat oven to 400°F (200°C). Place tenders on a wire rack over a baking sheet, spray lightly with cooking oil, and bake for 20 minutes, flipping halfway.
For air frying: Set the air fryer to 375°F (190°C) and cook for 12-15 minutes, flipping halfway.
Make the Dipping Sauce
In a small bowl, whisk together sweet chili sauce, honey, lime juice, and soy sauce.
Serve and Enjoy
Serve hot with dipping sauce and your favorite sides.
Best Pairings
These coconut chicken tenders are perfect with coconut rice and chicken for a complete tropical meal. They also go well with a side of mango salsa, coleslaw, or even a light Thai cucumber salad. If you're looking for a heartier pairing, serve them with a mild curry sauce similar to a curry coconut chicken dish.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! While this recipe focuses on chicken breast recipes, boneless, skinless chicken thighs work just as well and provide extra juiciness.
2. What dipping sauces work well with these tenders?
Sweet chili sauce is a top choice, but you can also try peanut sauce (great for Thai chicken recipes), honey mustard, or even a light coconut curry sauce.
3. Can I make this dairy-free?
Absolutely! Just ensure your panko breadcrumbs don’t contain dairy and stick with coconut milk instead of any cream-based alternatives.
4. What’s the best way to reheat leftovers?
For crispy results, reheat in an oven at 375°F (190°C) for about 8 minutes or in an air fryer for 5 minutes.
5. Can I add this to another dish?
Yes! These crispy coconut tenders make a great topping for Coconut Thai Chicken salads, rice bowls, or wraps. You can also turn them into a twist on Chinese coconut chicken by serving with a tangy coconut sauce. For an interesting fusion, try them alongside a dish like Chinese coconut shrimp recipe for a tropical surf-and-turf meal.
6. Can I make these ahead of time?
Yes! You can coat the tenders and freeze them before cooking. When ready, cook straight from frozen, adding a few extra minutes to the time.
