There’s something about making chicken tenders at home that brings me right back to my childhood. Growing up, I remember how my mom used to make these simple, yet delicious, chicken strips that we’d devour in minutes. It was always a treat, and as I got older, I realized just how versatile chicken tenders can be.
Now, as a mother myself, I find myself whipping up batches of chicken tenders for my own family. My kids love the crunch, and I love how easy they are to make. But I wanted to add a little twist to the classic, and that’s where coconut comes in. Coconut chicken tenders are not only crispy and flavorful, but they also remind me of the time we took a family vacation to the tropics. There’s something about the combination of crispy chicken and the sweetness of coconut that takes me back to those sunny days by the beach.
This recipe has become a staple in our household, especially when I want to prepare something quick but special. I love how simple the ingredients are, and the fact that I can pull this off in under 30 minutes makes it even better. Plus, the sweet chili sauce is the perfect dip to balance out the coconut’s natural sweetness.
Whenever I make these coconut chicken tenders, it’s not just about the meal; it’s about creating memories around the dinner table. Whether it’s a busy weeknight or a casual weekend lunch, this dish never fails to make everyone happy.
Making Coconut Chicken Tenders
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Ingredients
- 1.3 lbs chicken breasts (boneless, skinless)
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1/4 cup coconut milk
- 1/4 teaspoon salt
- 1 cup panko crumbs
- 1 cup sweetened coconut flakes
- 1 cup sweet chili dipping sauce
- 1/2 cup oil for frying, divided
Directions
Start by slicing the chicken breasts into thin strips, roughly half an inch wide, cutting diagonally for even pieces.
Season the chicken strips with salt and coat them evenly with the flour, ensuring all sides are covered.
In a bowl, whisk together the eggs and coconut milk until smooth. In a separate shallow dish, combine the panko crumbs and sweetened coconut flakes.
Dip each piece of chicken into the egg mixture, letting the excess drip off. Then, roll the chicken in the panko-coconut mixture, pressing down lightly so the crumbs stick well.
Heat half of the oil in a large skillet over medium heat. Test the oil by dropping in a small piece of the coating—it should sizzle immediately. Avoid overheating the oil.
Cook the chicken strips in batches, making sure not to overcrowd the pan. Fry each piece for around 3 minutes per side until they turn golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining chicken, adding more oil if needed and clearing out any burnt crumbs between batches.
Serve the tenders hot with a side of sweet chili sauce for dipping, and enjoy!
Storing Suggestion
Store any leftover coconut chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes to regain the crispy texture. Avoid using the microwave as it may make the tenders soggy.
Cooking Tips
For a healthier option, you can bake the chicken tenders in the oven at 400°F for 15-20 minutes, flipping halfway through. To make sure the coconut doesn’t burn, you can cover the tenders with foil during the first half of cooking.
Serving Suggestions
Serve these coconut chicken tenders with a side of jasmine rice and a fresh mango salad for a complete meal. You can also pair them with pineapple salsa or a light cucumber salad to balance the crispy texture with something refreshing.
Ingredient Substitutions
If you’re out of panko crumbs, you can substitute with regular breadcrumbs, though the texture might be a bit finer. For those avoiding coconut milk, regular milk or almond milk can be used as a substitute in the egg mixture.
Seasonal Variations
In the summer, consider serving these tenders with a tropical fruit salsa, like mango or pineapple. During the cooler months, pair the chicken with a side of roasted sweet potatoes or a hearty vegetable medley for a warm, comforting meal.
Allergen Information
This recipe contains eggs, coconut, and gluten (from the flour and panko crumbs). For gluten-free options, substitute the flour and panko with gluten-free alternatives. If you have an egg allergy, use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) as a binder.
FAQ
Can I make these chicken tenders ahead of time?
Yes, you can prepare the chicken tenders ahead of time by coating them and storing them in the fridge for up to 24 hours before frying. Make sure to cover them tightly with plastic wrap to keep them fresh.
Can I bake these instead of frying?
Absolutely! Bake the chicken tenders in a preheated oven at 400°F for about 15-20 minutes. Turn them halfway through to ensure even crisping. You may want to cover them with foil initially to prevent the coconut from burning.
How do I prevent the coconut from burning?
If you find that the coconut flakes are burning before the chicken is fully cooked, try reducing the heat a bit or adding a small piece of foil to cover the tenders while frying. You can also bake the tenders as an alternative to frying.
Can I use unsweetened coconut flakes?
Yes, unsweetened coconut flakes can be used if you prefer a less sweet version. The texture will still be crunchy, though the overall flavor will be less sweet compared to sweetened flakes.
What dipping sauces work well with these tenders?
Sweet chili sauce is a classic pairing with coconut chicken tenders, but you can also try honey mustard, teriyaki, or even a tangy mango chutney for a tropical twist. Experiment with different sauces to find your favorite.
How do I store leftovers?
Leftover coconut chicken tenders should be stored in an airtight container in the refrigerator and eaten within 3 days. To reheat, use the oven to maintain their crispiness.
Coconut Chicken Tenders
Ingredients
- 1.3 lbs chicken breasts (boneless, skinless)
- 2 tablespoons flour (all-purpose)
- 2 eggs (large)
- 1/4 cup milk (coconut)
- 1/4 teaspoon salt
- 1 cup panko crumbs
- 1 cup sweetened coconut flakes
- 1 cup sweet chili dipping sauce
- 1/2 cup oil for frying, divided
Instructions
- Cut the chicken into strips about half an inch wide, slicing diagonally for even lengths.
- Season the chicken with salt and toss with the flour until evenly coated.
- In a bowl, whisk together the eggs and coconut milk. In a separate shallow dish, mix the panko and coconut flakes.
- Dip each piece of chicken into the egg mixture, allowing any excess to drip off. Coat the chicken with the panko-coconut mix, pressing lightly to ensure it's well covered. Set aside on a clean plate.
- In a large skillet, heat half of the oil over medium heat. You can test the temperature by dropping a breadcrumb into the oil—if it sizzles immediately, it's ready for frying. If the oil smokes, reduce the heat.
- Add the chicken strips in batches, making sure there’s space between each piece. Cook for around 3 minutes per side, until golden brown and crispy. Transfer the strips to a paper towel-lined plate to absorb excess oil.
- Repeat with the remaining chicken, adding more oil if needed, and making sure to remove any burnt coconut bits between batches.
- Serve the crispy chicken strips hot with sweet chili sauce for dipping.
