Description
Coconut Chicken Tenders are my go-to comfort meal when craving something crispy and delicious. Crunchy coconut coating wraps tender chicken strips, creating a quick dinner that brings smiles to the table and makes everyone happy.
Ingredients
Scale
Proteins:
- 1.5 pounds chicken tenders or breast strips
Main Coating Ingredients:
- 1 cup shredded coconut (unsweetened)
- 1 cup panko breadcrumbs
- 0.5 cup all-purpose flour
Supporting Ingredients:
- 2 large eggs
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- Salt and pepper, to taste
- Olive oil spray or light drizzle
Instructions
- Gather 1.5 pounds of chicken tenders and prepare three shallow mixing bowls for your coating stations. Measure out ½ cup all-purpose flour, 2 large eggs, 1 cup unsweetened shredded coconut, and 1 cup panko breadcrumbs.
- Mix ½ cup flour with ½ teaspoon garlic powder, ½ teaspoon paprika, salt, and pepper in the first bowl. Whisk eggs thoroughly in the second bowl. Combine shredded coconut and panko in the third bowl.
- Pat chicken tenders dry with paper towels to help coating stick better. Dredge each tender first through seasoned flour, shaking off excess.
- Dip floured chicken into beaten eggs, allowing extra liquid to drip off. Transfer immediately to coconut-panko mixture, pressing coating firmly onto each piece.
- Position oven rack in center position. Preheat to 400°F (200°C). Cover a rimmed baking sheet with parchment paper.
- Arrange coated chicken tenders on prepared baking sheet, ensuring they do not touch. Lightly spray entire surface with olive oil spray.
- Bake for 20-22 minutes, rotating pan halfway through cooking time. Chicken is done when exterior turns golden brown and internal temperature reaches 165°F (74°C).
- Remove from oven and let rest 3-4 minutes. Serve with your preferred dipping sauce like yogurt sauce or mango chutney.
Notes
- Toast the coconut and panko slightly before breading to enhance the nutty, crisp flavor and improve overall crunchiness.
- Use chicken tenderloins or evenly cut chicken breast strips to ensure consistent cooking and coating.
- Pat chicken completely dry before breading to help the coating stick better and create a crispier exterior.
- For gluten-free version, replace wheat flour with almond flour or gluten-free all-purpose flour blend, and use gluten-free panko.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg