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Coconut Chicken Tenders Recipe

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4.3 from 11 reviews

Crispy Coconut Chicken Tenders fried to golden perfection with a crunchy coconut and panko crust. This quick and easy recipe is perfect for a flavorful appetizer or a main dish that kids and adults will both enjoy.

Ingredients

Dry Ingredients

  • 1/2 cup cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 cups shredded sweetened coconut
  • 1/2 cup panko bread crumbs

Wet Ingredients

  • 3 large egg whites

Main Ingredients

  • 1 1/2 lbs chicken tenders
  • Vegetable oil (for frying, about ½–¾ inch deep)

Instructions

  1. Prepare Dry Mix: In a small bowl, combine cornstarch, salt, and black pepper. This mixture will help season and give the chicken tenders a light coating before dipping into the wet ingredients.
  2. Beat Egg Whites: In a medium mixing bowl, beat the egg whites until frothy to create a sticky layer for the coconut mixture to adhere to the chicken.
  3. Mix Coconut and Panko: Combine the shredded sweetened coconut and panko bread crumbs in a shallow bowl, mixing thoroughly to evenly distribute the texture and sweetness.
  4. Coat Chicken with Dry Mix: Dredge each chicken tender in the cornstarch mixture, making sure to shake off any excess powder for a light coating.
  5. Dip in Egg Whites: Dip the coated chicken tenders into the frothy egg whites, coating them completely to prepare for the final crust.
  6. Press into Coconut Mixture: Press each chicken tender firmly into the coconut-panko mixture on one side to ensure the coating sticks well.
  7. Coat the Other Side: Flip the chicken tenders over and press into the coconut mixture again so both sides are evenly coated with the crunchy crust.
  8. Heat Oil in Skillet: Pour vegetable oil into a heavy skillet, filling it to about ½ to ¾ inch deep, and heat it until shimmering but not smoking to prepare for frying.
  9. Fry Chicken Tenders: Add chicken tenders to the hot oil in batches to avoid overcrowding. Fry each side for 3 to 4 minutes until the chicken is cooked through and the crust is golden and crispy.
  10. Drain and Serve: Remove the cooked chicken from the oil and drain on paper towels briefly. Serve immediately while hot and crunchy for the best flavor and texture.

Notes

  • Ensure oil is hot enough before frying to prevent greasy chicken; test by dropping a small piece of coconut mixture in it—if it sizzles immediately, it’s ready.
  • Do not overcrowd the skillet during frying, as this reduces the oil temperature and results in soggy coating.
  • Use shredded sweetened coconut for the signature crispiness and slight sweetness; unsweetened coconut can be used but will change the flavor profile.
  • Serve with dipping sauces like sweet chili, honey mustard, or ranch for added flavor.
  • Leftovers can be refrigerated and gently reheated in an oven or air fryer to maintain crispiness.

Find it online: https://yumntasty.com/coconut-chicken-tenders-recipe/