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Coconut Chicken Tenders

Crispy coconut-coated chicken tenders served with a sweet pineapple-coconut dipping sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1.5 pounds boneless skinless chicken tenders
  • 1 cup sweetened shaved coconut
  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup coconut oil
  • 1 cup Panko breadcrumbs
  • 2 large eggs
  • 1/4 cup coconut milk heated 30 seconds in microwave
  • 1/2 cup sweetened condensed coconut milk
  • 1/4 cup canned pineapple drained
  • 1/2 teaspoon kosher salt (for dipping sauce)

Instructions

  • In a shallow bowl, whisk together the flour, granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder until combined.
  • In a second shallow bowl, whisk the 2 eggs, then whisk in the 1/4 cup heated coconut milk until smooth.
  • In a third bowl, combine the 1 cup Panko breadcrumbs and 1 cup sweetened shaved coconut and mix well.
  • Heat 1 cup coconut oil in a large frying pan over medium-high heat until it reaches about 350°F (or is hot enough for frying).
  • Working one piece at a time, dredge each chicken tender first in the flour mixture, shaking off excess, then dip in the egg-coconut milk mixture, and finally press into the coconut-Panko mixture to coat evenly.
  • Fry the coated tenders in the hot oil 3–4 minutes per side, or until golden brown and cooked through; do not overcrowd the pan (no more than 3 tenders at once).
  • Remove cooked tenders to a plate lined with paper towels or to a cooling rack to drain excess oil.
  • While frying, make the dipping sauce by blending 1/2 cup sweetened condensed coconut milk, 1/4 cup drained canned pineapple, and 1/2 teaspoon kosher salt until smooth; transfer to a small bowl.
  • Once all tenders are cooked, serve immediately with the pineapple-coconut dipping sauce and optional chopped cilantro.

Equipment

  • Mixing Bowls
  • Large frying pan
  • Tongs
  • Whisk
  • Measuring Cups and Spoons
  • paper towels or cooling rack
  • Blender or food processor

Notes

  • Toast coconut and breadcrumbs in a dry skillet 3–4 minutes for extra crispness when baking or air frying.
  • Let coated tenders rest on a wire rack 10–15 minutes before frying to help the coating adhere.
  • Keep the oil at 350°F so the coating crisps and the chicken cooks without absorbing excess oil.
  • Use a meat thermometer to ensure the chicken reaches 165°F internal temperature.
  • Drain fried tenders on paper towels to remove excess grease.
  • For air fryer, preheat to 400°F, brush tenders with oil, and cook 12 minutes flipping once.