Crispy Coconut Chicken Tenders
These Crispy Coconut Chicken Tenders are sweet, savory, and perfectly crunchy on the outside while staying juicy and tender inside. A light chili-spiced coating, sweet coconut flakes, and crispy panko crumbs create an irresistible texture and flavor combo. Fry them for extra crunch or bake for a lighter option — either way, they’re a family favorite and perfect for dipping!
Ingredients
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1 lb chicken tenderloins (or chicken breasts cut into strips)
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1/2 cup flour
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1/2 teaspoon chili powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 eggs
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2 tablespoons water or milk
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2/3 cup shredded sweetened coconut flakes
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2/3 cup panko bread crumbs
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Oil for frying
Optional for Serving
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Sea salt flakes
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Sweet chili sauce or sweet and sour sauce
Instructions
1. Prepare the Coating Stations
Set out four shallow bowls:
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Flour + chili powder + salt + pepper
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Eggs + water (or milk), whisked
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Coconut flakes
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Panko bread crumbs
2. Coat the Chicken
Dredge each tender in this order:
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Flour mixture
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Egg wash
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Coconut
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Panko
Press gently so each layer sticks well.
3. Fry the Chicken
Fill a large skillet with about 1 inch of oil and heat over medium.
Fry tenders in batches (don’t overcrowd):
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Cook 2–3 minutes, flip
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Cook another 3–4 minutes until golden brown and cooked through
Transfer to a wire rack or paper towels to drain.
4. Serve
Sprinkle with sea salt flakes and serve warm with sweet chili dipping sauce.
Baking Method (Lighter Option)
Bake on a parchment-lined sheet at 425°F (220°C) for about 15 minutes, flipping halfway, until crispy and cooked through.
Notes
✔ Press coatings firmly so they stick better
✔ Use a wire rack after frying to keep them crispy
✔ Spray lightly with oil before baking for extra crunch
✔ Try air frying at 400°F for 10–12 minutes
✔ Pair with a simple slaw or salad for a complete meal
Find it online: https://chocotune.com/crispy-coconut-chicken-tenders/