If you’re ready to take chicken tenders to the next level, Coconut-Crusted Chicken Tenders are calling your name! These irresistible strips are juicy, golden, and perfectly crunchy with a touch of sweet, toasty coconut in every bite. They’re a family favorite at my house, and I promise they’ll have both kids and adults fighting for seconds at your table, too. Whether baked or fried, this dish brings together the tropical charm of coconut with the comfort-food nostalgia of crispy chicken, making it a standout meal for any occasion.
Ingredients You’ll Need
One of the best things about Coconut-Crusted Chicken Tenders is how straightforward the ingredient list is. Each component plays a simple but vital role—adding crunch, flavor, or that signature golden color, so don’t skip anything!
- Chicken Tenders: Use 1 1/2 lbs of fresh, boneless chicken tenders for the most tender results and even cooking.
- All-Purpose Flour: 1/2 cup to give your chicken the perfect foundation for sticking all those crunchy layers.
- Salt: 1/2 teaspoon to season every bite, bringing out the chicken’s natural flavors.
- Black Pepper: 1/4 teaspoon for just a hint of peppery depth.
- Eggs: 2 large eggs to create that essential sticky “glue” for the crust.
- Water: 1 tablespoon to loosen your egg mixture slightly for even coating.
- Shredded Sweetened Coconut: 1 cup for a subtly sweet, crispy crust that’s hard to resist.
- Panko Breadcrumbs: 1/2 cup for unbeatable crunchiness—panko truly makes these extra light and crispy!
- Garlic Powder: 1/2 teaspoon for a little savory oomph in the breading.
- Paprika: 1/2 teaspoon to bring a warm color and just a touch of smoky flavor.
- Vegetable Oil or Baking Spray: Needed for frying or baking, so your tenders get perfectly crispy and golden every time.
How to Make Coconut-Crusted Chicken Tenders
Step 1: Prep Your Oven or Skillet
Decide if you want to bake or fry your Coconut-Crusted Chicken Tenders. For baking, preheat your oven to 400°F and line a sheet pan with parchment paper. If frying, pour about an inch of vegetable oil into a large skillet and bring it up to medium heat. Preparing your cooking station first means no scrambling while your hands are covered in coconut!
Step 2: Dry and Dredge the Chicken
Start by patting your chicken tenders dry with paper towels. This little extra step helps the coating stick so much better. Then, set up three shallow bowls for the dredging process: one with the flour, salt, and pepper; the second with the beaten eggs and water; and the third with the coconut, panko breadcrumbs, garlic powder, and paprika all mixed together.
Step 3: Coat the Chicken Tenders
Here’s where the magic happens! Dip each chicken tender into the flour mixture first, ensuring it’s evenly coated. Next, plunge it into the egg mixture—make sure it’s fully moistened. Finally, press each piece into the coconut-panko mixture, really pressing so that sweet coconut and crunchy breadcrumbs stick nicely. Lay them out on your baking sheet (if baking) or on a plate ready to fry.
Step 4: Cook to Golden Perfection
If you’re baking, spray each tender lightly with baking spray to help them crisp up. Bake for 18–20 minutes, flipping them halfway so both sides become beautifully golden and cooked through. For frying, work in batches and cook each side for 3–4 minutes until gorgeously crisp and brown, then drain on paper towels. There’s nothing quite like the aroma when these are almost ready!
Step 5: Serve and Enjoy Coconut-Crusted Chicken Tenders
Arrange your hot, crispy tenders on a plate and get ready for the best part—dipping and devouring! Sweet chili sauce, honey mustard, or a tangy mango chutney all make this irresistible. Don’t forget to snap a picture before they disappear!
How to Serve Coconut-Crusted Chicken Tenders
Garnishes
Sprinkle your Coconut-Crusted Chicken Tenders with a flurry of fresh chopped cilantro or parsley for a burst of color and flavor. A squeeze of lime over the top adds a little zing that brightens the whole plate. If you want to lean into the tropical vibes, scatter a few extra toasted coconut flakes on top—it looks stunning and tastes even better.
Side Dishes
These chicken tenders play nicely with a wide range of sides. Pair them with steamed jasmine rice, a crisp green salad, or even roasted sweet potato fries for a dinner that feels both fresh and indulgent. For a summer picnic or party, serve alongside fruit skewers or a bright pineapple slaw—the contrast is unbeatable!
Creative Ways to Present
Stack your Coconut-Crusted Chicken Tenders in a basket lined with parchment for that classic comfort-food vibe, or arrange them in a fan shape on a platter for a bit of flair. For parties, slice the tenders and serve in lettuce leaves with spicy mayo, or skewer them for easy, shareable bites. No matter how you present them, they’ll get snapped up fast.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any of these left, let the Coconut-Crusted Chicken Tenders cool to room temperature before storing. Place them in an airtight container and refrigerate for up to three days. The coating may soften slightly, but a quick reheat will bring the crunch right back.
Freezing
Coconut-Crusted Chicken Tenders actually freeze beautifully! Arrange cooled tenders in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. This way, you can grab just what you need for a quick snack or meal—no sticking together.
Reheating
To bring your leftovers back to their original crispy glory, reheat them in the oven at 375°F for about 10 minutes, or until hot and crunchy. The air fryer works wonders too! The microwave will do in a pinch, but the crust will be much softer.
FAQs
Can I use chicken breasts or thighs instead of tenders?
Absolutely! Simply cut chicken breasts or boneless, skinless thighs into even strips so they cook at the same rate. The result will be just as delicious with a slightly different texture.
What dipping sauces go best with Coconut-Crusted Chicken Tenders?
Sweet chili sauce, honey mustard, mango chutney, or even a coconut-cilantro yogurt sauce all make outstanding partners for these tenders. The sweet and tangy contrast really brings out the tropical flavors.
Can I make this recipe gluten-free?
You sure can! Swap in your favorite gluten-free flour blend for the all-purpose, and use gluten-free panko or crushed rice cereal for the breading layer.
Is it possible to bake instead of fry without losing crispiness?
Yes, baking works wonderfully for Coconut-Crusted Chicken Tenders—just don’t skip the baking spray on top, and be sure to flip halfway for even browning. Panko breadcrumbs really help keep things super crispy in the oven too.
How can I make these tenders spicier?
Spice fans can add some cayenne pepper or a pinch of chili powder to the coconut-panko mixture, or serve the chicken tenders with a spicy sriracha mayo dip for extra heat.
Final Thoughts
There’s nothing quite like sharing a platter of homemade Coconut-Crusted Chicken Tenders—hot, crispy, and full of sunshine flavor. Why settle for ordinary when you can whip up something so special with such little effort? I can’t wait for you to try them and see how quickly they disappear from your table!
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Coconut-Crusted Chicken Tenders Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Coconut-Crusted Chicken Tenders are a delicious twist on classic chicken tenders, featuring a crispy coconut coating. Whether baked or fried, they are sure to be a hit with the whole family!
Ingredients
Chicken Tenders:
- 1 1/2 lbs chicken tenders
Dredging Ingredients:
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Egg Mixture:
- 2 large eggs
- 1 tablespoon water
Coconut Coating:
- 1 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Additional:
- Vegetable oil for frying or baking spray for oven
Instructions
- Preheat: Preheat oven to 400°F or heat about 1 inch of vegetable oil in a large skillet over medium heat if frying.
- Prepare Dredging Stations: In three separate shallow bowls, set up the flour mixture, egg mixture, and coconut breadcrumb mixture.
- Dredge Chicken: Coat each chicken tender in flour, then egg, and finally the coconut mixture.
- Bake: If baking, place tenders on a baking sheet, bake for 18–20 minutes, flipping halfway through.
- Fry: If frying, fry tenders in batches for 3–4 minutes per side until golden brown.
- Serve: Serve hot with dipping sauce of choice.
Notes
- For extra flavor, marinate chicken tenders in buttermilk for 30 minutes before breading.
- Use unsweetened shredded coconut for a less sweet version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking or Frying
- Cuisine: American
Nutrition
- Serving Size: 3 tenders
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 115mg
