Description
Crispy Coconut Chicken Tenders are a delicious and crunchy dish perfect for any occasion.
Ingredients
Scale
- 1 pound chicken tenderloins, or chicken breasts, cut into strips
- ½ cup flour
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 eggs
- 2 tablespoons water, or milk
- ⅔ cup shredded sweetened coconut flakes
- ⅔ cup panko bread crumbs
- oil for frying
- sea salt flakes, for garnish, optional
- sweet chili sauce, for serving
Instructions
- Get out four wide, shallow bowls. Whisk together the flour, chili powder, salt, and pepper in the first bowl.
- Whisk together the eggs and water (or milk) in the second bowl.
- Fill a third bowl with coconut flakes and a fourth bowl with panko bread crumbs.
- Toss chicken tenders first in the flour, then in the egg wash, followed by the coconut flakes, and ending with the bread crumbs.
- Fill a large skillet with 1 inch of oil. Bring to temperature over medium heat.
- Use tongs to transfer chicken tenders into the oil. Cook for 2-3 minutes, then turn and cook another 3-4 minutes until golden brown and cooked through.
- Allow to cool slightly on a wire cooling rack over paper towels.
- Garnish with sea salt flakes if desired and serve warm with sweet chili dipping sauce.
Notes
- Sweet chili sauce can be found in the Asian section of grocery stores.
- For no heat, consider sweet and sour sauce as an alternate.
- Baking method: Bake at 425 degrees on a parchment-lined baking sheet for about 15 minutes instead of frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sugar: 2g
- Sodium: 537mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 1g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 154mg
Keywords: Crispy Coconut Chicken Tenders