Description
These Coconut Chicken Tenders are a tropical take on a beloved classic. The crispy coconut-panko coating adds a delightful crunch and a hint of natural sweetness that pairs perfectly with the tender, juicy chicken.
Ingredients
Scale
- 1 pound chicken tenders
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup shredded unsweetened coconut
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
- Dredge each chicken tender in the flour, shaking off excess. Dip it into the beaten eggs, then coat thoroughly with the coconut-panko mixture, pressing gently to adhere.
- Heat about 1 inch of vegetable oil in a large skillet over medium heat until shimmering. Test by dropping a small breadcrumb into the oil; it should sizzle immediately.
- Fry the chicken tenders in batches, cooking for 3-4 minutes per side or until golden brown and fully cooked (internal temperature of 165°F/74°C).
- Transfer to a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: lunch
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 85 mg
Keywords: coconut chicken tenders, crispy chicken tenders, fried chicken, coconut-crusted chicken