Description
Coconut Chicken Tenders bring Caribbean flair to your dinner table, wrapping tender chicken in a golden, crunchy coconut coating that’ll make your taste buds dance. Grab some pantry staples and get ready to turn an ordinary weeknight meal into a tropical feast that feels like a vacation on your plate.
Ingredients
Scale
Protein:
- 1.5 lbs chicken tenderloins
Dry Coating:
- 2 cups sweetened shredded coconut
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
Wet Ingredients and Cooking:
- 2 large eggs
- ¼ cup vegetable oil
- ¼ cup sweet chili sauce
Instructions
- Preheat your oven to 425°F and cover a large baking sheet with parchment paper.
- Create a seasoned flour mixture by combining 1 cup flour, 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ¼ tsp paprika in a shallow bowl.
- Whisk 2 large eggs in a separate shallow bowl until thoroughly blended.
- Spread 2 cups sweetened shredded coconut on a third plate for coating.
- Take 1.5 lbs chicken tenderloins and pat them completely dry with paper towels.
- Dredge each tenderloin in the seasoned flour, ensuring total coverage.
- Dip the floured chicken into the whisked eggs, letting excess liquid drip away.
- Roll the chicken in shredded coconut, pressing gently to make coconut stick firmly.
- Heat ¼ cup vegetable oil in a large skillet over medium-high heat.
- Fry chicken tenders for 2-3 minutes per side until they turn golden brown.
- Transfer partially cooked tenders to the prepared baking sheet.
- Bake for 10-12 minutes until the internal temperature hits 165°F.
- Remove from oven and let chicken rest for 3-4 minutes before serving.
- Serve hot with ¼ cup sweet chili sauce for optional dipping.
Notes
- Toast the coconut in a dry skillet before coating for deeper, nuttier flavor and extra crispiness.
- Pat chicken completely dry to help coconut coating stick better and create a crunchier exterior.
- For gluten-free version, swap regular flour with almond flour or gluten-free flour blend.
- Use unsweetened shredded coconut to control sweetness and keep coating more savory and light.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 491 kcal
- Sugar: 14 g
- Sodium: 376 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 111 mg