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
Scale
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
