Okay, picture this: It’s Friday night, you’re exhausted, and the kids are clamoring for something fun and, let’s be honest, a little bit indulgent. We’ve all been there, right? That’s when these Crispy Coconut Chicken Tenders swoop in to save the day. Forget the same old boring chicken nuggets – these are like a tropical vacation for your taste buds! They’re crispy, they’re coconut-y, and they’re surprisingly easy to make. I always think of them as the fancy, grown-up (but still totally kid-approved) cousin of chicken fingers. The secret? A double dip in a perfectly seasoned coconut breading that gives them the most incredible crunch.
Thank you for reading this post, don't forget to subscribe!
What is Crispy Coconut Chicken Tenders?
Think of Crispy Coconut Chicken Tenders as bite-sized pieces of chicken heaven. It’s essentially chicken tenderloins that have been lovingly coated in a mixture of flour, spices, and shredded coconut, then fried to golden perfection. The coconut adds this subtle sweetness and amazing texture that you just won’t find in your typical breaded chicken. It’s like a little vacation in every bite! I’ve seen variations with panko breadcrumbs, but honestly, the coconut is what makes it truly special. This is not your average chicken – it’s an experience.
Why you’ll love this recipe?
Oh, where do I even begin? There are just so many reasons to fall head-over-heels for this recipe. First and foremost, the flavor is absolutely addictive. The combination of the savory chicken, the warm spices, and the sweet coconut is simply irresistible. My kids, who are usually picky eaters, devour these like there’s no tomorrow! Secondly, these are ridiculously easy to make. Seriously, even on the busiest of weeknights, you can whip these up in under 30 minutes. What I love most about this is how budget-friendly it is. Chicken tenders are relatively inexpensive, and you probably already have most of the other ingredients in your pantry. Plus, you can get creative with the dipping sauces! We’ve tried everything from honey mustard to sweet chili sauce, and they all work beautifully. They’re also incredibly versatile – you can serve them as a main course, a snack, or even as appetizers at a party. I’ve even chopped them up and tossed them into salads for a quick and delicious lunch. Forget drive-through chicken – these are better, healthier, and way more satisfying.
How do I make crispy coconut chicken tenders?
Quick Overview
Making these Crispy Coconut Chicken Tenders is a breeze! You’ll start by prepping your chicken and setting up a simple breading station. A quick dip in flour, followed by a coating of spiced coconut, and then into the pan they go! The magic happens in the frying – you want them golden brown and crispy. The great thing is that everything is quick. I find this method keeps the chicken moist while getting that perfect crispy outside. It’s really that simple!
Ingredients
For the Chicken:
* 1.5 lbs chicken tenderloins, trimmed and cut into 1-inch pieces. Look for plump, pink chicken tenders – not the pale, stringy ones. * 1 teaspoon salt. What’s the best salt to use?
For the Breading:
* 1 cup all-purpose flour. You can substitute with gluten-free all-purpose flour blend for a gluten-free version.
* 1 teaspoon garlic powder. Adds a nice savory note.
* 1/2 teaspoon onion powder. For a little extra depth of flavor.
* 1/2 teaspoon paprika. Smoked paprika adds a fantastic smoky flavor if you’re feeling adventurous.
* 1/4 teaspoon cayenne pepper (optional). Just a pinch for a little kick!
* 2 large eggs, beaten. Make sure they’re well beaten so they coat the chicken evenly.
* 2 cups sweetened shredded coconut. Don’t skimp on the coconut! It’s the star of the show. Unsweetened also works but you may need to add a little sugar to batter to taste
For Frying:
* 1/2 cup vegetable oil. You can also use canola oil for frying.
How do I follow step
Step 1: Prep the Chicken
First, pat the chicken tenders dry with paper towels. This helps the breading stick better. Season them generously with salt and pepper. I always make sure to season both sides for maximum flavor!
Step 2: Set Up Your Breading Station
In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, and cayenne pepper (if using). In another shallow dish, beat the eggs. In a third shallow dish, spread the shredded coconut evenly. Think of it like an assembly line – flour, egg, coconut.
Step 3: Bread the Chicken
Is it safe to dredge chicken tenders in flour mixture? If you have beaten eggs, dip it in the egg and let it drip off. What is the best way to press coconut into the shredded coconut, making sure it adheres to all sides. I like to really press it in to get a good, even coating. Repeat with all the chicken tenders.
Step 4: Fry the Chicken
Heat the vegetable oil in a large skillet over medium heat. You want the oil to be hot but not smoking. To test if it’s ready, drop a small piece of breading into the oil – it should sizzle and turn golden brown in a few seconds. Carefully place the breaded chicken tenders in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through. I always use a meat thermometer to make sure the internal temperature reaches 165°F (74°C).
Step 5: Drain and Serve
Remove the fried chicken tenders from the skillet and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately with your favorite dipping sauces. I personally love them with a sweet chili sauce or a creamy honey mustard. Enjoy!
What is the best way to serve it?
Okay, so you’ve got these amazing Crispy Coconut Chicken Tenders, but what do you serve them with? The possibilities are endless!
For a Quick Weeknight Dinner:Serve them with a side of steamed rice and some roasted broccoli. Is this a good meal for pickiest eaters?
For a fun weekend lunch:What are some good appetizers to serve with Hawaiian rolls? Is it a crowd pleaser?
For a Party Appetizer:What are some of the best dipping sauces for chicken tenders? Sweet Chili Sauce, Honey mustard, Ranch dressing, and BBQ sauce. Is it a guaranteed hit at any gathering?
What is a healthy snack?What are some good side dishes to serve with hummus? What is the best way to satisfy cravings?
Growing up, my mom always served them with a pineapple salsa that was to die for. What a good complement to the coconut chicken. I still make it to this day – it’s a family favorite!
What are some tips for perfecting crispy coconut chicken tenders?
What are some insider secrets for making Crispy Coconut Chicken Tenders? Is it perfect every single time? I’ve learned a lot over the years, and I am happy to share them with you!
Chicken Prep: Make sure to pat the chicken tenders completely dry before breading them. This helps the breading adhere better and prevents them from getting soggy.
Breading Technique: WhatDon’t be afraid to press the coconut into the chicken. You want a nice, thick coating for maximum crispiness. I sometimes double-dip them in the egg and coconut for an extra crunchy texture.
Frying Temperature:Why oil temperature is important? If it’s not hot enough, the chicken will absorb too much oil and become greasy. If it’s too hot, the coconut will burn before the chicken is cooked through. Aim for a temperature of around 350°F (175°C).
Don’t overcrowd the pan!Fry chicken in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in soggy chicken.
What is wire rack?Should I drain my fried chicken tenders on a wire rack instead of paper towels? This allows air to circulate around them, keeping them crispy.
Spice it Up:What are some good spices to add to the flour mixture? What is the best way to spice up a curry?
I remember one time, I accidentally added too much salt to the flour mixture. Why was the chicken so salty and nobody could eat it? Always measure your ingredients carefully.
What are the Storing and Reheating Tips?
So you’ve made a big batch of Crispy Coconut Chicken Tenders, but you still have leftovers? If you’re lucky, you can How do you store and reheat them so they’re just as delicious the next day?
Room Temperature: I wouldn’t recommend leaving them at room temperature for more than 2 hours. Bacteria can start to grow, and nobody wants that.
Refrigerator Storage: Store the cooled chicken tenders in an airtight container in the refrigerator for up to 3-4 days. Make sure they’re completely cooled before storing them to prevent condensation from forming and making them soggy.
Freezer Instructions: For longer storage, you can freeze the chicken tenders. Place them in a single layer on a baking sheet and freeze for about 2 hours, or until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When you’re ready to eat them, thaw them in the refrigerator overnight.
Reheating: The best way to reheat these is in the oven. Preheat your oven to 350°F (175°C) and bake the chicken tenders for about 10-15 minutes, or until heated through. You can also reheat them in an air fryer for about 5-7 minutes. Avoid microwaving them, as they will become soggy.
I always add them to the air fryer to keep that great crisp
Frequently Asked Questions
Final Thoughts
These Crispy Coconut Chicken Tenders are more than just a recipe – they’re a fun, easy, and delicious way to bring a little bit of sunshine into your kitchen. They’re perfect for busy weeknights, weekend lunches, or even as a party appetizer. And let’s be honest, who can resist that crispy, coconut-y goodness? If you enjoyed this recipe, be sure to check out some of my other chicken recipes! There’s something for everyone. I can’t wait to hear how yours turn out! Be sure to leave a comment below and let me know what you think. And if you’re feeling adventurous, share your own variations! Happy cooking!
Crispy Coconut Chicken Tenders Recipe: A Perfect Snack
Ingredients
Main Ingredients
- 2 lbs chicken tenders or chicken breasts cut into strips
- 0.5 cup all-purpose flour or gluten-free alternative
- 1 tsp paprika for flavor
- 1 tsp sea salt
- 0.5 tsp ground pepper
- 3 large eggs whisked with a splash of water
- 1.5 cups sweetened coconut flakes
- 1.5 cups panko breadcrumbs
- vegetable oil for frying
- lime wedges for serving
Instructions
Preparation Steps
- Set up three shallow bowls. Mix flour, paprika, salt, and pepper in the first. In the second, beat the eggs with water. In the third, combine coconut flakes and panko.
- Coat each chicken strip first in flour, then egg, then press into the coconut mixture.
- Heat 1/4 inch oil in a skillet over medium-high heat. Fry chicken until golden and cooked through, about 4 minutes per side.
- Drain on paper towels. Serve hot with lime wedges for squeezing.
