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
Scale
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
