Print

Crispy Coconut Chicken Tenders with Sweet Chili Dip

A pile of golden brown, crispy coconut chicken tenders served on a white plate next to a small ramekin of sweet chili sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make crunchy, sweet, and savory coconut chicken tenders at home. This recipe uses a simple three-step breading process for maximum crispiness, served with a quick dipping sauce.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups unsweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (about 2 inches deep)
  • For the Dip: 1/2 cup sweet chili sauce
  • For the Dip: 1 tablespoon lime juice

Instructions

  1. Prepare the chicken: Pat the chicken strips dry with paper towels. Season lightly with salt and pepper.
  2. Set up the breading station: Place flour in one shallow dish. Whisk the eggs in a second shallow dish. Combine the shredded coconut, panko breadcrumbs, remaining salt, and pepper in a third shallow dish.
  3. Coat the chicken: Dredge each chicken strip first in the flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the coconut-panko mixture until fully coated. Place coated tenders on a plate.
  4. Heat the oil: Pour vegetable oil into a heavy-bottomed pot or deep skillet until it reaches about 2 inches depth. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  5. Fry the chicken: Carefully add the tenders to the hot oil in batches, ensuring you do not overcrowd the pan. Fry for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  6. Drain: Remove the cooked tenders with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
  7. Make the dip: Whisk together the sweet chili sauce and lime juice in a small bowl.
  8. Serve immediately with the dipping sauce.

Notes

  • For a lighter version, bake the tenders at 400°F (200°C) for 15-20 minutes, flipping halfway, or use an air fryer until golden and crisp.
  • If you prefer a finer coconut texture, pulse the shredded coconut in a food processor briefly before mixing with the panko.

Nutrition

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