Coconut Chicken Tenders
Crispy, golden, and bursting with tropical flavor—these Coconut Chicken Tenders are a crave-worthy twist on a classic favorite. Juicy strips of chicken are coated in a coconut-panko crust and baked or fried to perfection, delivering a sweet-and-savory crunch in every bite. Paired with a zesty dipping sauce or a hint of lime, they’re perfect for game day snacks, kid-friendly dinners, or anytime you want a fun and flavorful meal that’s anything but boring. Serve with rice, slaw, or over greens for a tropical-inspired plate that everyone will love!
Coconut Chicken Tenders
Escape to a tropical paradise with every bite of these incredible Coconut Chicken Tenders! Imagine sinking your teeth into tender, juicy chicken coated in a golden-brown, crispy coconut batter. The combination of sweet and savory flavors is an absolute delight, and the satisfying crunch will have you reaching for more. Whether you're dipping them in a tangy sauce, serving them alongside a refreshing salad, or enjoying them as a fun appetizer, these Coconut Chicken Tenders are a guaranteed crowd-pleaser. ☀️🌴
Ingredients
1 lb Chicken Breast boneless & skinless, tenderloins or breast. cut into 1-inch thick strips.- ¾ tsp Salt divided
- 3 Tbsp All-Purpose Flour
- 1 Large Egg
- 1½ tsp Sriracha
- 1 Cup Panko Bread Crumbs
- ½ Cup Coconut unsweetened, shredded.
- 2 Tbsp Sesame Seeds
- ½ tsp Paprika
- ½ tsp Garlic Powder
- 1 Tbsp Olive Oil
Dipping Sauce
- ⅓ Caup Mayonnaise
- ¼ Cup Asian Sweet Chili Sauce
- 1 Tbsp Sriracha
Method
- Take a moment to gather all of the ingredients needed for this recipe. This will help ensure a smooth and efficient cooking process.1 lb Chicken Breast, ¾ tsp Salt, 3 Tbsp All-Purpose Flour, 1 Large Egg, 1½ tsp Sriracha, 1 Cup Panko Bread Crumbs, ½ Cup Coconut, 2 Tbsp Sesame Seeds, ½ tsp Paprika, ½ tsp Garlic Powder, 1 Tbsp Olive Oil, ⅓ Caup Mayonnaise, ¼ Cup Asian Sweet Chili Sauce, 1 Tbsp Sriracha
- Begin by preheating your oven to 450 degrees Fahrenheit. Place a wire rack in an 18x13-inch rimmed baking sheet. Spray the wire rack with nonstick cooking spray. This will prevent the chicken from sticking to the rack. Next, sprinkle the chicken tenders with 1/2 teaspoon of salt. Set the chicken aside while you prepare the breading.1 lb Chicken Breast, ¾ tsp Salt
- Prepare your breading stations. You'll need three shallow dishes. In the first dish, place the flour. This will be your first coating for the chicken. In the second dish, whisk together the egg and Sriracha. This will help the breading adhere to the chicken. In the third dish, combine the panko breadcrumbs, shredded coconut, sesame seeds, paprika, garlic powder, and the remaining ¼ teaspoon of salt. Drizzle the panko mixture with the olive oil and use your hands or a fork to mix until all the panko is lightly coated with the oil. This will help create a crispy coating.¾ tsp Salt, 3 Tbsp All-Purpose Flour, 1 Large Egg, 1½ tsp Sriracha, 1 Cup Panko Bread Crumbs, ½ Cup Coconut, 2 Tbsp Sesame Seeds, ½ tsp Paprika, ½ tsp Garlic Powder, 1 Tbsp Olive Oil
- Now it's time to coat the chicken! Working with one chicken tender at a time, dip it into the flour, shake off any excess, and then dip it into the egg mixture to coat. Next, dredge the chicken tender in the panko mixture, making sure to coat all sides. Press the panko mixture gently onto the chicken to help it adhere. Place the breaded chicken tender on the prepared rack. Repeat this process with the remaining chicken tenders.3 Tbsp All-Purpose Flour, 1 Large Egg
- Carefully place the baking sheet with the breaded chicken tenders in the preheated oven. Bake the chicken tenders until they are golden brown and crispy on the outside and fully cooked on the inside. This should take about 15 minutes. To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. The safe internal temperature for cooked chicken is 165 degrees Fahrenheit (74 degrees Celsius).1 lb Chicken Breast
- In a small bowl, add the mayonnaise, Asian sweet chili sauce, and Sriracha. Stir the ingredients together until they are fully combined and the sauce is a uniform color.1½ tsp Sriracha, ¼ Cup Asian Sweet Chili Sauce, ⅓ Caup Mayonnaise
- Arrange the crispy coconut chicken tenders on a platter and serve them immediately while they are still hot and crispy. Serve the dipping sauce alongside for dipping.
Nutrition
Notes
- Chicken: Use boneless, skinless chicken breasts or tenderloins. Cut them into even strips for consistent cooking.
- Breading: Panko breadcrumbs create a light and crispy coating.
- Coconut: Unsweetened shredded coconut adds a sweet and nutty flavor. If you don't have shredded coconut, you can use flaked coconut or even finely chopped almonds or walnuts.
- Seasonings: Paprika and garlic powder add flavor to the breading. You can experiment with other spices like onion powder, chili powder, or cayenne pepper.
- Sriracha: Sriracha adds a spicy kick to both the chicken and the dipping sauce. Adjust the amount to your liking.
- Dipping Sauce: The combination of mayonnaise, Asian sweet chili sauce, and Sriracha creates a sweet, spicy, and tangy dipping sauce. You can use other dipping sauces like honey mustard, ketchup, or barbecue sauce.
- Even Coating: Make sure the chicken tenders are evenly coated in each of the breading ingredients. This will ensure a crispy and flavorful crust.
- Don't Overcrowd: When baking the chicken tenders, don't overcrowd the baking sheet. This will ensure that they cook evenly and become crispy.
- Check for Doneness: Use a meat thermometer to ensure the chicken tenders are cooked through. The safe internal temperature for cooked chicken is 165 degrees Fahrenheit (74 degrees Celsius).
- Keep Warm: If you're making a large batch, keep the cooked chicken tenders warm in a low oven while you finish cooking the rest.
- Sides: Serve with your favorite sides, such as french fries, mashed potatoes, or a salad.
- Dipping Sauces: Offer a variety of dipping sauces for people to choose from.
- Presentation: Arrange the chicken tenders on a platter with the dipping sauce on the side.
- Spicy: Add more Sriracha or another hot sauce to the breading or dipping sauce.
- Sweet: Add a touch of honey or maple syrup to the breading for a hint of sweetness.
- Gluten-Free: Use gluten-free panko breadcrumbs and all-purpose flour.
- Air Fryer: You can also cook the chicken tenders in an air fryer. Follow your air fryer's instructions for cooking time and temperature.
Tried this recipe?
Let us know how it was!Ingredients
Ingredients:
For the Chicken Tenders:
- 1 pound boneless, skinless chicken breast tenderloins or chicken breasts, cut into 1-inch thick strips
- ¾ teaspoon salt, divided
- 3 tablespoons all-purpose flour
- 1 large egg
- 1 ½ teaspoons Sriracha sauce
- 1 cup panko breadcrumbs
- ½ cup unsweetened shredded coconut
- 2 tablespoons sesame seeds
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
For the Dipping Sauce:
- ⅓ cup mayonnaise
- ¼ cup Asian sweet chili sauce
- 1 tablespoon Sriracha sauce
Image Gallery Coconut Chicken Tenders
Storage & Leftovers
Storage:
Refrigerator:
Let tenders cool completely, then store in an airtight container in the fridge for up to 3–4 days.Freezer:
Freeze cooked tenders in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. Best used within 2 months. Reheat straight from frozen—no need to thaw.
Reheating:
Oven (Best method):
Reheat at 375°F for 10–12 minutes on a baking sheet. This helps crisp up the coating again.Air Fryer:
Heat at 350°F for 5–7 minutes until hot and crispy.Microwave:
Use only if needed. The chicken will be hot but the coating may lose its crunch. Place a paper towel underneath to absorb moisture.
Tips:
Serve leftovers chopped into salads, wraps, or grain bowls.
Reheat with a squeeze of lime or a quick dip to refresh the flavor.
Store dipping sauces separately in the fridge and use within 3–5 days.
Table of Contents
Please follow and like us:
197
120
20
20
0 Comments