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Crispy Coconut Chicken Tenders with Zesty Dipping Sauce

A pile of golden brown, crispy coconut chicken tenders served on a white plate with a side of creamy dipping sauce.
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Make satisfying, crispy coconut chicken tenders at home. These tenders feature a crunchy coating and juicy interior, perfect for a weeknight dinner or appetizer with a zesty dipping sauce.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup sweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Vegetable oil, for frying (or cooking spray for air fryer)
  • For the Zesty Dipping Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha (optional)

Instructions

  1. Set up your dredging stations. Place flour, salt, and pepper in one shallow dish. Whisk eggs in a second dish. Combine shredded coconut and panko breadcrumbs in a third dish.
  2. Take each chicken strip and dredge it first in the flour mixture, shaking off excess.
  3. Dip the floured chicken into the egg wash, letting excess drip off.
  4. Press the chicken firmly into the coconut-panko mixture, ensuring it is fully coated. Place coated tenders on a plate.
  5. Prepare the dipping sauce by whisking together mayonnaise, sweet chili sauce, lime juice, and sriracha (if using) in a small bowl. Set aside.
  6. To fry: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F. Fry the tenders in batches for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature of 165 degrees F). Drain on a wire rack lined with paper towels.
  7. To air fry: Preheat your air fryer to 380 degrees F. Lightly spray the coated tenders with cooking spray. Cook for 10 to 12 minutes, flipping halfway through, until golden and cooked through.
  8. Serve your crispy coconut chicken immediately with the zesty dipping sauce.

Notes

  • For a gluten free coconut chicken option, substitute the all-purpose flour with almond flour or a gluten-free flour blend, and ensure your panko is certified gluten-free or use extra almond flour instead.
  • If you prefer a less sweet coating, use unsweetened coconut flakes instead of sweetened.
  • These tenders are excellent served over jasmine rice or a simple green salad for a complete dinner.

Nutrition

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