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Chicken Tenders Recipe with Tropical Coconut Crust
Youssef Hb

Chicken Tenders Recipe with Tropical Coconut Crust

Elevate your weeknight dinner with these crispy, golden chicken tenders. By soaking the chicken in coconut milk, we ensure every bite remains succulent and juicy. The crust is a delightful fusion of panko breadcrumbs and toasted shredded coconut, offering a satisfying crunch that contrasts perfectly with the savory spice blend. This easy-to-make, restaurant-quality meal is kid-friendly and brings a touch of the tropics to your family table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Fusion
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken Tenders (boneless, skinless)
  • 1 cup Sweetened Shredded Coconut
  • 0.5 cup All-Purpose Flour
  • 1 cup Panko Breadcrumbs
  • 0.25 cup Coconut Milk (warmed)
  • 1 cup Coconut Oil (for frying)
  • 2 Large Eggs
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder

Method
 

  1. In a shallow bowl, combine flour, salt, pepper, garlic powder, and onion powder.
  2. In a second bowl, whisk the eggs and stir in the warmed coconut milk.
  3. In a third bowl, mix together the Panko breadcrumbs and shredded coconut.
  4. Heat the coconut oil in a large frying pan over medium-high heat until it reaches 350°F.
  5. Dredge each chicken tender in the flour mixture, shaking off the excess.
  6. Dip the floured tender into the egg and coconut milk mixture.
  7. Press the chicken firmly into the coconut-breadcrumb mixture to coat evenly.
  8. Fry the chicken for 3-4 minutes per side until golden brown and cooked through.
  9. Remove the tenders from the pan and place them on a wire cooling rack to drain excess oil.

Notes

Ensure your oil reaches 350 degrees exactly to avoid greasy breading. Use a wire cooling rack instead of paper towels to keep the breading crisp on all sides. Serve with a side of pineapple dipping sauce or sweet chili sauce.