Crispy Coconut Chicken Tenders
Equipment
- 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
Ingredients
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
Instructions
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.