Looking for a delicious and crunchy delight to add to your dinner menu? These crispy coconut chicken tenders are the perfect combination of savory and sweet, guaranteed to become a family favorite. With golden-breaded chicken infused with tropical flavors, these tenders are easy to make and deliver a deliciously satisfying crunch. Let’s dive into this irresistible recipe!
Growing up, our Sunday family dinners always featured a new experiment in the kitchen. One evening, my grandmother decided to blend her favorite tropical flavors into a classic chicken dish. The results were amazing, and we all clamored for seconds. Now, this dish has become a staple at family gatherings, with everyone vying for that last tender!
Why You’ll Love This Recipe
This recipe is a crowd-pleaser that stands out due to its unique blend of flavors and textures. The crunchy coconut crust provides a delightful layer of flavor that pairs beautifully with the juicy chicken. It’s a quick recipe that doesn’t require special kitchen tools, making it perfect for weeknight dinners or last-minute gatherings. Plus, it’s a dish that you can dress up or down with ease, ideal for both casual family meals and more formal events.
Ingredients Notes
The key to great chicken tenders lies in selecting fresh, organic chicken and high-quality shredded coconut. If you don’t have panko breadcrumbs on hand, regular breadcrumbs will work, but panko gives a superior crunch. Consider adding a kick with a pinch of cayenne pepper in the breading mix for a spicy twist.
Recipe Steps
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it. This ensures the chicken tenders don’t stick while baking and come out crispy.
Step 2
In a shallow bowl, combine 1 cup of panko breadcrumbs, 1 cup of shredded coconut, salt, and pepper. In another bowl, beat two large eggs. Prepare each chicken tender by dipping it first in the egg mixture followed by rolling it in the coconut mixture.
Step 3
Place the coated chicken tenders on the prepared baking sheet. Ensure each tender has space around it for even cooking; overcrowding the pan can result in soggy crusts.
Step 4
Bake the tenders in the preheated oven for 15-20 minutes, turning halfway through to ensure even cooking. Check that the internal temperature reaches 165°F (74°C) for safe consumption.
Step 5
Once cooked, let the chicken tenders rest for a few minutes. This helps lock in the juices, ensuring maximum flavor when served.
Storage Options
These tenders can be stored in an airtight container in the refrigerator for up to three days. For longer storage, place them in a freezer-safe bag and freeze for up to three months. To reheat, bake in a preheated oven at 350°F (175°C) until they regain their crispy texture.
Variations & Substitutions
For a gluten-free version, use gluten-free panko breadcrumbs. You can substitute chicken for firm tofu slices for a vegetarian alternative. Experiment with seasoning by adding curry powder or diced almonds for a different flavor profile.
Serving Suggestions
These tenders are perfect as appetizers paired with a Sweet Chili dipping sauce or as the main course accompanied by a fresh green salad and mashed potatoes. They also make a tasty addition to wraps or sandwiches for a quick lunch option.
Frequently Asked Questions
Can I use unsweetened coconut? Yes, unsweetened coconut will work fine, especially if you prefer a less sweet profile. The natural sweetness of the coconut will still complement the chicken well.
How can I make these tenders extra crispy? To enhance crispiness, try toasting the coconut and breadcrumbs lightly before coating the chicken. This adds an extra depth of flavor and crunch.
What dipping sauces go well with this dish? These tenders pair wonderfully with a variety of sauces. Sweet chili sauce, a honey mustard dip, or even a tangy yogurt dip can heighten the flavor experience.
Crispy Coconut Chicken Tenders
Ingredients
Main Ingredients
- 1.5 pounds chicken tenders fresh or thawed
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs beaten
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow bowl, mix the shredded coconut and panko breadcrumbs together.
- Season the chicken tenders with salt and pepper.
- Dip each chicken tender into the beaten eggs, then press into the coconut mixture, ensuring an even coating.
- Place the coated chicken tenders onto the prepared baking sheet.
- Bake in the preheated oven for 25 minutes, or until the chicken is cooked through and the coating is golden brown.
