Craving crispy, flavorful chicken that’s a little out of the ordinary? Coconut-Crusted Chicken Tenders are the ultimate answer. These golden-brown beauties strike the perfect balance between sweet, nutty coconut and a savory, juicy chicken interior. Each bite boasts irresistible crunch and tropical flair that will make both kids and adults swoon. Whether you’re planning a fun family dinner or looking for something new to wow your friends, these tenders are bound to be a hit!
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need a mile-long shopping list to make Coconut-Crusted Chicken Tenders shine—just a handful of staples and a couple of clever additions to boost texture and flavor. Here’s how each ingredient plays its special role in this show-stopping recipe.
- Chicken Tenders: The star of the show—these are perfectly sized for finger food and turn out incredibly juicy.
- All-Purpose Flour: Helps the coating stick to the chicken for a crispy, even crust.
- Salt: Enhances every flavor and brings the whole dish into balance.
- Black Pepper: Adds a gentle kick and subtle depth to the breading mixture.
- Eggs: Act as the glue that holds all that delicious coconut coating in place.
- Water: Thins the eggs just enough for smooth dredging.
- Sweetened Shredded Coconut: The game-changer—gives these tenders their signature crunch and natural sweetness.
- Panko Breadcrumbs: Adds light, ultra-crispy texture for that unbeatable crunch factor.
- Garlic Powder: Lends savory, aromatic notes that balance the coconut’s sweetness.
- Paprika: Provides a touch of warmth and appetizing color.
- Vegetable Oil or Cooking Spray: Vegetable oil is best for a gorgeous golden fry, while cooking spray keeps things lighter for baking.
How to Make Coconut-Crusted Chicken Tenders
Step 1: Set Up Your Dredging Station
Start by getting organized: lay out three shallow bowls. In the first, mix together flour, salt, and black pepper for a simple, flavorful base. In the second, beat your eggs with a splash of water until smooth. The third is where the magic happens—combine shredded coconut, panko breadcrumbs, garlic powder, and paprika for your coating. This assembly line makes breading the chicken quick, clean, and effective!
Step 2: Bread the Chicken Tenders
Working with one chicken tender at a time, dredge it first in the seasoned flour, making sure it’s well-covered so the coating will stick. Next, dip it into the egg mixture to moisten it thoroughly. Finally, press the tender into the coconut-panko mixture, patting gently so every side gets an even coat. Each step ensures your Coconut-Crusted Chicken Tenders come out with an epic crunch and burst of flavor in every bite.
Step 3: Time to Cook—Bake or Pan-Fry
If you prefer baking, preheat your oven to 400°F (200°C) and set the breaded tenders on a wire rack over a baking sheet. A light mist of cooking spray helps them turn golden and crisp in the oven—bake for 20–25 minutes, flipping halfway through, until they’re cooked through and gloriously golden. For pan-frying, heat vegetable oil in a skillet over medium heat, then cook the chicken tenders in batches for 3–4 minutes per side. You’ll be greeted with perfectly crispy, coconut-crusted goodness!
Step 4: Drain and Serve
Once your chicken tenders are done, transfer them to a plate lined with paper towels to absorb any excess oil if you pan-fried. This keeps them light, crisp, and ready for dipping. Now, all that’s left is to serve your Coconut-Crusted Chicken Tenders while they’re still piping hot and irresistibly crunchy.
How to Serve Coconut-Crusted Chicken Tenders
Garnishes
Brighten up your platter with a sprinkle of chopped fresh cilantro or parsley and a squeeze of fresh lime juice. Both add lovely color and a pop of freshness that pairs beautifully with the tropical coconut crust. Thin slices of red chili or a dusting of toasted coconut can also add a fun twist and hint at the flavors within.
Side Dishes
Coconut-Crusted Chicken Tenders love good company! Serve them alongside a simple coconut rice, a crisp slaw made with lime and mint, or even a platter of roasted sweet potato wedges. For an extra treat, pair with sweet chili sauce, honey mustard, or mango chutney—each dip highlights the chicken’s playful flavor profile.
Creative Ways to Present
For parties, try threading the tenders onto skewers for a fun, grab-and-go option that looks as festive as it tastes! You can also slice them up and layer them into tacos with a tangy slaw, or serve atop a vibrant salad for a tropical twist on a classic entrée. However you choose to plate them, Coconut-Crusted Chicken Tenders are a guaranteed conversation starter.
Make Ahead and Storage
Storing Leftovers
Place any leftover tenders in an airtight container and refrigerate for up to three days. For best results, allow the chicken to cool completely before storing—this prevents the coating from getting soggy and keeps your Coconut-Crusted Chicken Tenders crispy.
Freezing
If you want to freeze your tenders, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to two months, making it easy to have Coconut-Crusted Chicken Tenders whenever a craving strikes!
Reheating
Reheat straight from the fridge or freezer in a 375°F oven until hot and crisp—about 8-10 minutes for refrigerated tenders or 15-20 minutes if frozen. Using the oven (or an air fryer) brings back that irresistible crunch; the microwave is not recommended as it will soften the coating.
FAQs
Can I make Coconut-Crusted Chicken Tenders gluten-free?
Absolutely! Simply swap out the all-purpose flour and panko breadcrumbs for your favorite gluten-free alternatives. The texture and flavor remain delightfully close to the original, so everyone can enjoy this crispy treat.
Do I have to use sweetened shredded coconut?
Sweetened shredded coconut provides a satisfying contrast with the savory chicken, but you can use unsweetened if you prefer things less sweet. The recipe is flexible, so adjust according to your taste.
Is it possible to air fry Coconut-Crusted Chicken Tenders?
Definitely! Preheat your air fryer to 400°F and cook the prepared tenders in a single layer for 12–15 minutes, flipping halfway through. The result is a golden, crunchy coating with minimal oil.
What’s the best dipping sauce for these tenders?
Personal favorites include sweet chili sauce, honey mustard, and mango chutney, but any bright, fruity, or spicy dip pairs wonderfully. You can even get creative and blend sauces for your signature touch!
Can I prep the tenders ahead and cook later?
You sure can. Bread the tenders and keep them covered in the refrigerator for up to 8 hours before baking or frying. This makes them perfect for parties or busy weeknights when you want something special in a snap.
Final Thoughts
There’s nothing quite like sharing the tropical charm and satisfying crunch of Coconut-Crusted Chicken Tenders with family and friends. Try them once, and you’ll want to make them again and again—crispy, flavorful, and impossibly fun, every plateful is a mini-vacation for your tastebuds!
Print
Coconut-Crusted Chicken Tenders Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking or Pan-Frying
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Coconut-Crusted Chicken Tenders are a delightful twist on classic chicken tenders, featuring a crispy coconut and panko crust that is sure to please both kids and adults. Whether baked or pan-fried, these tenders are golden and crunchy on the outside while remaining tender and juicy on the inside.
Ingredients
Chicken Tenders:
- 1.5 pounds chicken tenders
Dredging:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Egg Wash:
- 2 large eggs
- 1 tablespoon water
Coconut-Panko Mixture:
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
For Cooking:
- 1/4 cup vegetable oil (for pan-frying) or cooking spray (for baking)
Instructions
- Preheat and Set Up: Preheat oven to 400°F (200°C) if baking, or heat oil in a large skillet over medium heat if pan-frying. Set up a dredging station with three shallow bowls.
- Coat the Tenders: Coat each chicken tender in flour, then in the egg wash, and finally in the coconut-panko mixture, pressing lightly to adhere.
- Bake or Pan-Fry: If baking, place tenders on a wire rack on a baking sheet and bake for 20–25 minutes. If pan-frying, cook tenders in batches for 3–4 minutes per side.
- Drain and Serve: Drain on paper towels before serving.
Notes
- Serve with sweet chili sauce, honey mustard, or mango chutney for dipping.
- For a gluten-free version, use gluten-free flour and panko.
- For an air-fried option, air fry at 400°F for 12–15 minutes.
Nutrition
- Serving Size: 3 tenders
- Calories: 430
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
