Crispy Coconut Chicken Tenders
So, About These Crispy Coconut Chicken Tenders…
Alright, let me just say, there’s something a little magical about the smell of coconut and chicken getting all golden together in the oven. The first time I made these, my cousin wandered in, sniffed the air, and said, “Are you making dessert for dinner?” (Honestly, not the worst idea…) Anyway, I started making these crispy coconut chicken tenders when I was craving that pub-style chicken, but didn’t want to deep-fry or fuss with a million ingredients. Sometimes, I even make a double batch so I can eat them cold from the fridge the next day—okay, that’s a secret between us.
Why You’ll Love This (Or At Least, Why I Keep Making It)
I pull out this recipe when I’m not in the mood for boring chicken—my family practically stampedes to the kitchen when they smell these. My son even calls them “beach nuggets.” (Don’t ask—I think it’s the coconut). Plus, if you’re living in a house where opinions fly faster than you can say “what’s for dinner,” this one’s a safe bet. I mean, except that one time when I forgot the salt and everyone got oddly quiet.
Seriously though, these are great for picky eaters, folks who want something a little different, and honestly, they’re a lifesaver on busy weeknights (or when the only clean pan you can find is a baking sheet).
Let’s Talk Ingredients (Substitutions and All)
- About 500g (roughly a pound) chicken tenders—or just cut up chicken breast if that’s all you’ve got. I sometimes use thigh meat because it’s juicier, but purists might disagree.
- 1 cup shredded unsweetened coconut (sweetened is fine if you like a little sugar kick – my friend Swetha swears by it, I’m not so sure)
- 3/4 cup panko breadcrumbs (I use whatever breadcrumbs are in the pantry—plain, Italian, even whole wheat once, which was…fine?)
- 2 eggs (large, but honestly, any size works, just add another if you need more coating)
- 1/2 cup flour (all-purpose, but you can swap in gluten-free if you want; I did once for my neighbor and it turned out alright!)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (or regular, or skip it if you don’t like too much “smoky”)
- Salt and pepper—just throw in a generous pinch, taste is king here.
- Oil spray or a bit of melted coconut oil for baking (I’ve used olive oil in a pinch. Nobody noticed.)
So, How Do You Actually Make These?
- Preheat your oven to 220°C/425°F. Or, if you’re like me and forget to preheat, just pop the chicken in once you remember. It’ll work; just keep an eye on the timing.
- Set up your dunking station:
- Bowl one: flour, garlic powder, paprika, salt, pepper. Mix it up.
- Bowl two: crack the eggs and beat lightly (I use a fork, because my whisk always vanishes when I need it).
- Bowl three: mix coconut and breadcrumbs together. I sometimes add a sprinkle of extra salt here too (but maybe that’s just me).
- Coat the chicken: Dredge each piece in flour (it’ll look a bit pasty; that’s normal), then dip in egg, and finally, roll it around in the coconut-breadcrumb mix. Press gently to stick it on well. This is the point where I usually sneak a taste of the breadcrumb mix—just a tiny bit.
- Arrange on a baking sheet: I use parchment paper because washing up is my nemesis, but foil works too. Spray or brush with a little oil for extra crisp.
- Bake for 18-22 minutes, flipping halfway. If you want them extra golden, broil for the last 2 minutes—but watch closely. Once I spaced out answering an email and, well, charcoal is technically a flavor?
- Let cool for a minute or two. If you eat them straight off the tray, don’t say I didn’t warn you—molten coconut is no joke.
Some Notes (from Many, Many Attempts)
- Don’t stress if the coating looks patchy before baking. Somehow it all evens out in the oven. Magic? Maybe.
- If you use super thick chicken pieces, add a few extra minutes to the bake time. Or just slice them thinner next time, like I eventually learned.
- Want a spicier kick? Add a shake of cayenne, but my folks are spice wimps, so I usually resist.
Variations I’ve Actually Tried (and One Misfire)
- Air fryer: These work great at 200°C for about 12 minutes—flip halfway. They don’t get quite as golden, but still yummy.
- Gluten-free: Rice flour and gluten-free panko did the trick. Not quite as crunchy, but close enough.
- Parmesan twist: Mixed a handful of grated parm with the coconut once. Good but a bit odd—maybe don’t serve with ketchup if you do this.
- Skipped the egg once (ran out) and tried yogurt. Didn’t stick as well, but still edible—just a bit messier.
Equipment (But Don’t Stress)
You’ll want a baking tray and parchment. But honestly, I’ve baked these straight on a greased glass dish and they were fine. If you don’t have three bowls, just rinse the same one between dips (I do when the dishwasher’s full, which is…often).
What About Storage?
They keep in the fridge for up to 3 days in a sealed container—though, honestly, in my house, it never lasts more than a day! If you do manage to have leftovers, they’re great cold or popped into the oven for 5 minutes to crisp up again. I wouldn’t freeze them though—the coating gets a little sad.
How I Like to Serve These (And a Little Family Quirk)
We usually pile these up with a side of mango chutney (I know, sounds odd, but trust me—it works!) or a quick honey mustard dip. Sometimes, if we’re feeling fancy, I throw together a slaw with whatever crunchy veg is lurking in the crisper. Oh, and my aunt insists we eat these with rice, but I’m firmly Team Salad.
Lessons Learned (Otherwise Known As “Pro Tips”)
- Don’t skip the oil spray. I tried to go ‘ultra healthy’ once and the coating turned out kind of pale and sad. It needs a little fat to get that crunch.
- I once rushed the coating step and the coconut just, well, fell off. Take a minute to really press the coating on.
- On second thought, don’t crowd the pan—they just steam instead of getting crisp. Learned that the hard way!
FAQ (You Actually Asked!)
- Can I use chicken thighs? Yep! Sometimes I think they’re juicier, but you might need to trim the fat a bit.
- Do I have to use panko? Nah, use any breadcrumbs, or even crushed cornflakes in a pinch. The texture’s different but still tasty.
- Does sweetened coconut ruin it? Not at all—makes it more dessert-y. My nephew loves it that way. I prefer unsweetened, but you do you.
- How do I know when they’re done? They’ll be golden and firm, and juices should run clear if you poke one. Or just cut one open—it’s not a restaurant kitchen!
A Quick Digression (Because Why Not?)
One time, I found this breaded chicken technique on Serious Eats that suggested letting the coated chicken rest for 10 minutes before baking. I tried it—it makes the coating stick better, but honestly, I rarely remember to do it. Also, if you’re into making your own breadcrumbs, check out Bon Appetit’s guide. I did it once, and swore never again (way too many crumbs everywhere), but maybe you’re tidier than me!
So there you have it. Crispy coconut chicken tenders—my way, with all the little quirks, shortcuts, and a couple of cautionary tales. Enjoy, and let me know if you come up with a better dip than mango chutney, because my family’s loyalty is wavering!
Ingredients
- 1 lb chicken tenders
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking oil spray or vegetable oil (for frying or baking)
Instructions
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1Preheat your oven to 400°F (200°C) or heat about 1/2 inch of oil in a large skillet over medium heat if frying.
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2Set up three shallow bowls: place flour mixed with garlic powder, paprika, salt, and pepper in the first; beaten eggs in the second; and a mixture of shredded coconut and panko breadcrumbs in the third.
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3Dredge each chicken tender in the seasoned flour, then dip into the eggs, and finally coat thoroughly with the coconut-panko mixture.
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4For baking: Arrange coated tenders on a parchment-lined baking sheet and spray lightly with cooking oil. Bake for 18-20 minutes, flipping halfway, until golden and cooked through. For frying: Fry tenders in batches for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
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5Serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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