Description
Coconut chicken tenders deliver a Caribbean-inspired crunch that elevates classic finger food with tropical flair. Crispy panko and shredded coconut create an irresistible golden coating you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) chicken tenderloins
Coating Dry Ingredients:
- ½ cup (60 grams) flour
- ⅔ cup (55 grams) shredded sweetened coconut flakes
- ⅔ cup (75 grams) panko bread crumbs
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Wet Ingredients:
- 2 eggs
- 2 tablespoons (30 milliliters) water
- Oil for frying
Garnish and Serving:
- Sea salt flakes (optional)
- Sweet chili sauce
Instructions
- Prepare three distinct shallow vessels for coating the chicken tenders: one with seasoned flour, another with whisked eggs, and the final with a mixture of coconut flakes and panko breadcrumbs.
- Meticulously dredge each chicken tender through the flour mixture, ensuring complete and even coverage of the protein.
- Submerge the flour-coated tender into the egg wash, allowing excess liquid to drip off, creating a sticky surface for the next layer.
- Roll the egg-dipped tender generously in the coconut and panko combination, pressing gently to help the coating adhere firmly and create a textured exterior.
- Select a robust skillet and pour enough oil to create a shallow frying environment, heating to a medium temperature that will produce a crisp, golden exterior.
- Carefully lower the coated tenders into the heated oil, maintaining adequate spacing to prevent overcrowding and ensure uniform cooking.
- Fry each side for approximately 3-4 minutes, rotating once, until the chicken achieves a rich golden-brown color and reaches a safe internal temperature.
- Transfer the completed tenders to a wire rack positioned over absorbent paper to drain excess oil and maintain crispiness.
- Optional: Sprinkle with delicate sea salt flakes and accompany with a zesty sweet chili sauce for enhanced flavor complexity.
- For an alternative preparation method, arrange the coated tenders on a parchment-lined baking sheet and roast in a preheated 400°F oven for 20-25 minutes, flipping midway to ensure even browning.
Notes
- Breading is key to achieving maximum crispiness, so carefully coat each chicken tender in flour, eggs, coconut flakes, and panko for a crunchy exterior.
- Maintain oil temperature around medium to prevent burning while ensuring the chicken cooks evenly and develops a beautiful golden-brown color.
- Work in batches when frying to avoid overcrowding the pan, which can lower oil temperature and result in soggy chicken tenders.
- Alternatively, bake the chicken tenders for a healthier option that still delivers a satisfying crunch and reduces oil splatter in your kitchen.
- Sweet chili sauce provides a perfect tangy complement to the coconut’s tropical sweetness, enhancing the overall flavor profile of the dish.
- Pat chicken tenders dry before breading to help the coating adhere better and create a more uniform, crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 165 mg