Crispy Coconut Chicken Tenders Recipe
Crispy Coconut Chicken Tenders are a delightful twist on classic chicken strips, featuring a crunchy coconut and panko breadcrumb coating. These tender strips are lightly seasoned, pan-seared to golden perfection, and finished in the oven for a juicy interior. Perfect served with a variety of sides or enjoyed on their own, they offer an irresistible tropical flavor and satisfying crunch in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings (approximately 8-10 chicken tenders)
- Category: Main Dish
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chicken and Seasonings
- 1 pound boneless, skinless chicken breasts
- 1 1/2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Optional: 1/4 teaspoon cayenne pepper
- Additional kosher salt & ground black pepper, to season
Breading Station
- 1/4 cup coconut flour (or all-purpose flour as desired)
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 3/4 cup unsweetened shredded coconut
Cooking Fats and Spray
- 4 tablespoons coconut oil, divided
- Nonstick cooking spray
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper or aluminum foil, then place a baking rack over it and spray the rack lightly with nonstick cooking spray. Set this aside to be ready for the chicken.
- Prep the chicken: Using a sharp knife, butterfly each chicken breast lengthwise to create two thinner pieces. For even cooking, you may pound the chicken pieces to a uniform thickness using a meat mallet or rolling pin covered with plastic wrap. Then slice each butterflied chicken breast into 1-inch strips. Season the strips evenly with kosher salt, garlic powder, paprika, and cayenne pepper if using. Set aside.
- Prepare the dredging station: Set up three shallow dishes or plates: one with coconut flour, one with whisked eggs, and one with a mixture of panko breadcrumbs and shredded coconut. Lightly season each plate with kosher salt and black pepper to enhance flavor.
- Bread the chicken strips: Working with one strip at a time, lightly dust each piece in the coconut flour, shaking off the excess. Dip the strip into the egg, shaking off extra egg, then coat thoroughly with the panko and coconut mixture, pressing gently to adhere. Shake off any excess coating and place the breaded strips aside. Repeat until all chicken strips are breaded.
- Brown the chicken tenders: Heat 1-2 tablespoons of coconut oil in a medium skillet over medium heat. Once hot and shimmering, swirl the oil to coat the pan evenly. In batches of 3-4, add the chicken tenders carefully, ensuring not to overcrowd the pan, which would prevent proper browning. Cook the tenders for 1-2 minutes per side, just until the coconut coating is lightly golden. The chicken will not be fully cooked yet. Transfer browned strips to the prepared baking rack. Wipe out the pan if necessary and repeat with the remaining coconut oil and chicken strips.
- Bake the chicken: Place the baking sheet with the rack and chicken strips into the preheated oven. Bake for 5-7 minutes until the chicken is cooked through and juices run clear.
- Serve: Serve the crispy coconut chicken tenders immediately. They pair wonderfully with sliced avocado, fresh salad, cilantro lime rice, tropical salsa, or dipped in cilantro lime cashew crema for a delicious and fresh finish.
Notes
- For even cooking, pounding the chicken strips to a consistent thickness is recommended.
- You can substitute all-purpose flour for coconut flour if preferred.
- Make sure not to overcrowd the skillet during browning to ensure a crisp crust.
- Use parchment paper or foil on the baking sheet for easier cleanup.
- Adjust cayenne pepper quantity according to your preferred spice level.
- These tenders are best enjoyed fresh and hot for maximum crispiness.
