Description
Making coconut crusted chicken tenders at home gives you crispy, golden pieces that stay tender inside while the toasted coconut coating adds a subtle sweetness and satisfying crunch. Dredging the chicken through egg, then coating it in shredded coconut before frying creates a restaurant-quality result that your family and guests actually enjoy eating.
Ingredients
Scale
Protein:
- 1.5 pounds chicken tenderloins
- 3 large eggs
Dry ingredients:
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.375 teaspoon cayenne pepper
- 1 cup sweetened shredded coconut
- 1 cup panko bread crumbs
Wet ingredients:
- 2 tablespoons water
- Vegetable oil for frying
Instructions
- Arrange three shallow bowls in a row for your breading station, then mix 1/2 cup all-purpose flour with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 to 1/2 teaspoon cayenne pepper in the first bowl.
- Whisk 3 large eggs with 2 tablespoons water in your second bowl until the mixture looks uniform.
- Combine 1 cup sweetened shredded coconut and 1 cup panko bread crumbs in your third bowl.
- Take one of your 1 1/2 pounds chicken tenderloins and coat it thoroughly in the flour mixture, tapping off any excess before moving to the next step.
- Dip that same tender into your egg wash, letting the extra drip back into the bowl.
- Press the tender firmly into your coconut-panko mixture so the coating sticks evenly to all sides.
- Lay the breaded tender on a clean plate and repeat steps 4 through 6 with each remaining piece of chicken.
- Let your coated tenders sit at room temperature for 5 to 10 minutes while you prepare to fry them.
- Pour about 1 inch of vegetable oil into a large heavy skillet and heat it over medium-high heat for about 3 to 4 minutes until the surface shimmers.
- Carefully place your tenders in the hot oil in a single layer without crowding, working in batches if needed to give each piece space.
- Fry for 2 to 3 minutes on the first side until golden brown, then flip and fry for another 2 to 3 minutes until the chicken reaches an internal temperature of 165°F.
- Transfer your cooked tenders to a paper towel-lined plate to drain any excess oil while you fry the remaining batches.
- Serve your tenders hot alongside your choice of dipping sauce.
Notes
- Let the breaded tenders rest for at least 5 minutes before frying so the coating sets properly and stays attached during cooking.
- Don’t skip the three-dish breading station setup; it keeps your hands cleaner and ensures even coating on each piece.
- Use a meat thermometer to check that the internal temperature reaches 165°F, since the outside browns quickly but the inside needs time to cook through.
- For a healthier version, bake these on a greased baking sheet at 400°F for about 15-18 minutes, flipping halfway through, though the texture won’t be quite as crispy as fried.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 519 kcal
- Sugar: 8 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 147 mg