Description
Crispy Coconut Chicken Tenders coated in a flavorful blend of flour, chili powder, and sweetened coconut flakes, then fried to golden perfection. Served with a sweet chili dipping sauce, this quick and easy recipe makes a delightful appetizer or main dish that is sure to please both kids and adults alike.
Ingredients
Chicken Preparation
- 1 pound chicken tenderloins (or chicken breasts, cut into strips)
Coating Mixture
- ½ cup flour
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Egg Wash
- 2 eggs
- 2 tablespoons water (or milk)
Breading
- ⅔ cup shredded sweetened coconut flakes
- ⅔ cup panko bread crumbs
Frying
- Oil for frying (vegetable or canola recommended)
Finishing
- Sea salt flakes (for garnish, optional)
- Sweet chili sauce (for serving)
Instructions
- Mix flour and spices: In the first of four wide, shallow bowls, whisk together the flour, chili powder, salt, and pepper until fully combined.
- Prepare egg wash: In the second bowl, whisk the eggs with water or milk until smooth and slightly frothy to create your dipping wash.
- Set coconut and panko bowls: Fill the third bowl with shredded sweetened coconut flakes and the fourth bowl with panko bread crumbs, setting the stages for your multiple coatings.
- Coat the chicken: Dip each chicken tenderloin first into the flour mixture, shaking off excess, then dip into the egg wash, followed by pressing into the coconut flakes, and finally coating completely with panko bread crumbs. Ensure every piece is thoroughly coated at each stage for maximum crunch.
- Heat oil: In a large skillet, add 1 inch of oil and heat over medium heat until it reaches a temperature ideal for frying (around 350°F or 175°C).
- Fry chicken tenders: Using tongs, carefully add the coated chicken tenders to the hot oil without overcrowding. Fry each side for 2-3 minutes until golden brown, then flip and cook for an additional 3-4 minutes until the chicken is cooked through and crispy.
- Drain excess oil: Remove cooked chicken tenders and place them on a wire rack set over paper towels to drain excess oil and keep them crispy.
- Garnish and serve: Sprinkle with sea salt flakes if desired, and serve warm alongside sweet chili sauce for dipping.
Notes
- You can bake the chicken tenders instead of frying by preheating the oven to 400°F (200°C), placing the coated tenders on a greased baking sheet, spraying lightly with oil, and baking for 15-20 minutes, turning halfway through until golden and cooked through.
- Use a thermometer to monitor oil temperature to avoid burning or undercooked chicken.
- For a milder flavor, reduce or omit chili powder.
- Leftovers can be reheated in an oven or air fryer to maintain crispiness.
- Use gluten-free flour and panko to make this recipe gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American