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Crispy Coconut Chicken Tenders with Sweet Chili Sauce

Close-up of crispy coconut chicken tenders, one piece broken open to show white meat inside, served with sweet chili sauce.
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Prepare crunchy, sweet, and savory chicken tenders coated in shredded coconut. This recipe yields a satisfying texture perfect for a main dish or snack.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup unsweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • Vegetable oil, for frying
  • For the Sauce: 1/2 cup sweet chili sauce

Instructions

  1. Set up a standard breading station with three shallow dishes. Place flour in the first dish.
  2. In the second dish, whisk the eggs with salt and pepper.
  3. In the third dish, combine the shredded coconut and panko breadcrumbs.
  4. Take one chicken strip and dredge it completely in the flour, shaking off excess.
  5. Dip the floured chicken into the egg mixture, allowing excess to drip off.
  6. Press the chicken firmly into the coconut-panko mixture until fully coated on all sides. Place coated tenders on a plate.
  7. Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat until it reaches 350 degrees Fahrenheit.
  8. Carefully place the chicken tenders into the hot oil, working in batches to avoid overcrowding the pan.
  9. Fry for 3 to 4 minutes per side, turning once, until the coating is golden brown and the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit).
  10. Remove the cooked tenders with a slotted spoon and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  11. Serve the crispy coconut chicken immediately with the sweet chili sauce for dipping.

Notes

  • For a less messy cleanup, you can bake these tenders at 400 degrees Fahrenheit for 15-20 minutes, flipping halfway, instead of frying.
  • To make this recipe gluten-free, substitute the all-purpose flour with rice flour and use gluten-free breadcrumbs.
  • You can substitute the sweet chili sauce with a homemade lime-honey glaze for a different flavor profile.

Nutrition

Find it online: https://cookifyme.com/crispy-coconut-chicken-tenders-recipe-2/