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- 1 lb chicken tenders - 1 cup all-purpose flour - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1 cup shredded coconut (sweetened or unsweetened) - 1 cup panko breadcrumbs - Salt and pepper to taste Gathering your ingredients is key. Start with fresh chicken tenders. They should be plump and juicy. The flour acts as a base coat. It helps the eggs stick. The eggs are vital for a great crunch. They make the coating cling well. For flavor, garlic powder adds depth. Onion powder brings sweetness. Paprika gives a nice color and mild spice. You can adjust spices to your taste. The coconut is what makes this dish special. Choose sweetened for a richer taste. Unsweetened works well for a lighter touch. Panko breadcrumbs add extra crunch. They give a lovely texture to the tenders. Don't forget to season with salt and pepper. This will elevate the taste of your chicken. With these ingredients, you can create crispy coconut chicken tenders. This dish is fun to make and even better to eat. Enjoy the process and get ready for a delicious meal! {{ingredient_image_2}} First, set up three shallow dishes. This makes breading easy and fun. In the first dish, mix 1 cup of all-purpose flour with spices. Use 1 teaspoon each of garlic powder, onion powder, and paprika. Add 1 teaspoon of salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper if you want some heat. In the second dish, beat 2 large eggs until smooth. This creates a nice glue for the breading. In the third dish, combine 1 cup of shredded coconut with 1 cup of panko breadcrumbs. Make sure to mix them well for even coverage. Now, let's coat the chicken. Grab a chicken tender and dip it in the flour mixture. Make sure it’s fully coated, then shake off any extra flour. Next, dip the floured chicken into the beaten eggs. Let any extra egg drip off, so it’s not too wet. Finally, roll the chicken in the coconut-panko mix. Press down gently to help it stick. Repeat this process for all chicken tenders. This step is key for that crispy texture. It’s time to cook! Heat ½ cup of vegetable oil in a large skillet over medium-high heat. To check if the oil is ready, drop in a few breadcrumbs. If they sizzle right away, you're good to go. Carefully add the breaded chicken tenders to the hot oil. Fry them in batches so they don’t crowd the pan. Cook for about 4-5 minutes on each side. Look for a golden brown color to know they’re done. For safety, check that the internal temperature reaches 165°F (75°C) with a meat thermometer. After cooking, place the chicken on a plate lined with paper towels. This helps soak up extra oil, keeping them crispy. Serve them warm with fresh lime wedges for extra flavor. Enjoy your meal! To get extra crispy chicken tenders, oil temperature is key. Heat the oil to about 350°F (175°C). This temperature helps the coating fry fast and stay crispy. Use vegetable oil or canola oil for frying, as they have high smoke points. Press the coating onto the chicken. This step makes sure the coconut and panko stick well. A firm press helps create a great crunch. Choosing the right coconut can change your dish. Use sweetened coconut for a richer taste. Unsweetened coconut gives a lighter flavor. You can also add spices for heat. A dash of cayenne pepper adds a nice kick. Feel free to mix in your favorite spices, too. This way, you can make the tenders fit your taste. Dips can elevate your chicken tenders. Try pairing them with sweet chili sauce or honey mustard. These flavors complement the coconut well. For side dishes, serve with a fresh salad or rice. You can also add some roasted vegetables for a complete meal. Fresh lime wedges bring a zesty touch that brightens the whole plate. Pro Tips Double-Dip for Extra Crunch: For an even crispier coating, after the first dip in the egg, dip the chicken tender back into the flour mixture before returning to the egg and then the coconut-panko mix. Use a Thermometer: To ensure your chicken is cooked perfectly, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Experiment with Coconut: Try using flavored coconut or adding spices to the coconut-panko mixture to customize the flavor profile to your liking. Keep the Oil Hot: If the oil temperature drops too low, the chicken will absorb more oil, leading to a greasy texture. Maintain medium-high heat for best results. {{image_4}} To make spicy coconut chicken tenders, you can add heat. A simple way is to use cayenne pepper. Stir in about ¼ teaspoon into your flour mix. If you want more heat, use hot sauce in the egg wash. This gives each tender a nice kick. The spice pairs well with the sweet coconut. Enjoy the balance of flavors! If you want a healthier option, try baking your tenders. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Instead of frying, place the breaded tenders on the sheet. Spray them lightly with cooking oil. Bake for about 20 minutes or until golden brown. This method reduces oil and still keeps the crunch. You get crispy chicken with less fat! For those with dietary needs, there are easy swaps. You can use gluten-free flour and gluten-free panko. This way, everyone can enjoy the dish. Check the labels to ensure they are certified gluten-free. You can also use almond flour for a nutty taste. These options keep the flavors intact while being safe for all diets. Enjoy without worry! To store your crispy coconut chicken tenders, let them cool first. Place them in an airtight container. This keeps them fresh and juicy. Store the container in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat your chicken tenders, use an oven or air fryer. Preheat the oven to 375°F (190°C). Place the tenders on a baking sheet. Bake for about 10-15 minutes until they are hot and crisp. In an air fryer, set it to 350°F (175°C) and heat for 5-8 minutes. This keeps them crispy and tasty. To freeze the tenders, let them cool completely. Place them in a single layer on a baking sheet. Freeze them for about an hour until solid. Once frozen, transfer the tenders to a freezer bag. This helps save space. They can last for up to three months in the freezer. When ready to eat, simply reheat from frozen using the oven or air fryer. To get crispy chicken tenders, follow these tips: - Oil Temperature: Heat your oil to medium-high. Test by dropping in a few breadcrumbs. If they sizzle, the oil is ready. - Coating Technique: Use three steps for coating. First, cover the chicken in flour. Shake off the extra. Next, dip in beaten eggs. Finally, roll in the coconut-panko mix. Press gently to stick. This method locks in moisture. It also forms a crispy crust that you will love. Yes, you can prep these tenders in advance. Here are a few ideas: - Breading: You can bread the chicken and store it in the fridge for up to a day. This keeps the coating fresh. - Freezing: After breading, freeze the tenders. Place them in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag. Cook them straight from the freezer. Pre-making tenders saves time on busy days. You can enjoy them whenever you want! There are many fun ways to change up this recipe: - Spicy Coconut Chicken Tenders: Add cayenne pepper to the flour mix for a kick. - Baked Coconut Chicken Tenders: Instead of frying, coat the tenders and bake them at 400°F (200°C) for about 20 minutes. - Dietary Substitutions: Use gluten-free flour and breadcrumbs to make it suitable for gluten-free diets. Feel free to get creative! Each variation gives a new twist to these tasty tenders. You now have a complete guide to making coconut chicken tenders. You’ve learned about the essential ingredients, the coating process, and helpful tips for perfecting your dish. Remember to choose the right coconut and oil to achieve that crispiness. You can also try variations for spice or health. Lastly, store and reheat your leftovers properly to enjoy them later. With these steps, you can impress anyone at the dinner table. Enjoy cooking and experimenting!

Crispy Coconut Chicken Tenders

Deliciously crispy chicken tenders coated in coconut and panko breadcrumbs, perfect for a snack or meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken tenders
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup shredded coconut
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon cayenne pepper
  • 0.5 cup vegetable oil
  • to taste fresh lime wedges

Instructions
 

  • Prepare Your Breading Station: Create a well-organized breading station by setting up three shallow dishes. In the first dish, combine the all-purpose flour with garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. In the second dish, beat the eggs until smooth. In the third dish, mix together the shredded coconut and panko breadcrumbs, ensuring an even distribution.
  • Coat the Chicken: Begin with one chicken tender. Dip it into the flour mixture, ensuring it is fully coated; gently shake off any excess flour. Proceed to dip the floured chicken into the beaten eggs, allowing any surplus to drip off. Finally, roll the chicken in the coconut-panko mixture, pressing down gently to adhere the coating well. Repeat this process for all chicken tenders.
  • Heat the Oil: In a large skillet, pour in the vegetable oil and heat it over medium-high heat. To test if the oil is ready, drop in a few breadcrumbs; if they sizzle immediately, the oil is perfectly heated.
  • Fry the Tenders: Carefully add the breaded chicken tenders to the hot oil in batches, ensuring not to overcrowd the skillet. Fry them for approximately 4-5 minutes per side, or until they achieve a golden brown color and are fully cooked. For accuracy, use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
  • Drain and Serve: Once cooked, transfer the chicken tenders to a plate lined with paper towels to absorb any excess oil, ensuring a crispy finish.
  • Garnish and Enjoy: Serve the tenders warm, accompanied by fresh lime wedges on the side for a delightful zesty twist that enhances the flavors.

Notes

Serve with fresh lime wedges for added flavor.
Keyword appetizer, chicken, coconut, fried, tenders