Coconut Chicken Tenders

These chicken tender with shredded coconut are savory-sweet and have that crispy texture we all love!

Coconut Chicken Strips 

Chicken tenders are one of my kids’ favorite meals. Since my Parmesan chicken strips are always a hit, I decided to up the ante and make these delicious coconut chicken tenders. Crispy, scrumptious, and with that slightly sweet note, only shredded coconut can yield.

The best part is that this is a mess-free recipe. With my simple breading method, you will be able to make these epic chicken tenders the easy way and with very little clean-up! Yay!

Frying in oil or cooking the strips in the air fryer is up to you, both ways you’ll get crispy tenders to enjoy warm or at room temperature, for lunch or dinner, or even for a quick snack because, my friends, you’ll want to eat one of these at any hour!

Ingredients 

Chicken + epic breading: that’s what these coconut chicken tenders are made of. You’ll find the measurements in the printable recipe card, but first, take a look at what you need and why:

• Chicken breast tenderloins: you can also cut chicken breast into strips.
• Flour: for the breading.
• Cornstarch: gives the breading extra crunchiness.
• Salt: a little for seasoning.
• Eggs: to make the breading stick to the chicken.
• Water: just a tablespoon to combine with the eggs.
• Plain panko bread crumbs: pure crispiness!
• Shredded coconut: what makes these chicken tenders so unique!
• Oil: for frying. If you use the air fryer, you’ll need cooking spray.

How to Make Coconut Chicken Strips in a Pan

I know that breading may sound a little messy, but with this easy recipe, making coconut chicken tenders is super simple. Check the steps and you’ll see what I mean:

1. Create the breading station
   Use three shallow dishes: one for flour, cornstarch, and salt; one for the whisked eggs; and the third one for panko and shredded coconut.
2. Coat the chicken
   You’ll place each chicken tenderloin on each dish; first the flour, then the egg, and finally, the panko and coconut, making sure the meat is well coated from all sides with all the breading ingredients.
3. Cook
   Fry the chicken tenders in oil, a few at a time, about 4 minutes per side, placing each batch in a paper-towel-lined tray to absorb excess oil. You can also cook them in the air fryer for 5 to 6 minutes per side.

Best Dips for Coconut Chicken Tenders

Already daydreaming about dipping these chicken tenders in your favorite sauce? I know! My copycat Cane’s Sauce Recipe is a perfect dip for these. It’s ridiculously tasty and easy to make.

My family also loves dipping chicken strips in my homemade ranch dressing, ketchup, BBQ sauce, or avocado lime ranch dressing. Well, you don’t have to choose; grab more than one and enjoy!

What to Serve with Homemade Chicken Strips

These coconut chicken tenders have become a staple in my house when I want to assemble chicken tender salads for a light dinner or an epic packed lunch. You can also pair them with roasted vegetables, an everyday side salad, or cilantro lime rice. Delish!

Coconut Chicken Tenders

Servings: 6

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Craving chicken strips? This easy recipe for coconut chicken tenders is delicious and mess-free!

5 from 3 votes

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Ingredients

• 1.5 pounds of chicken breast tenderloins
• ½ cup flour
• 1 tablespoon cornstarch
• ½ teaspoon salt
• 2 eggs, whisked
• 1 tablespoon water
• ⅓ cup plain panko bread crumbs
• ⅓ cup shredded coconut
• Oil for frying, or the air fryer

Instructions

Prep:

• Create a breading station with three shallow dishes. In the first dish, combine the flour, cornstarch, and salt.
• In the second dish or medium bowl, whisk the eggs and add 1 tablespoon of water.
• In the final dish, combine the panko bread crumbs and shredded coconut.

Coat the chicken:

• First, dredge (coat) the chicken strips in the flour mixture on all sides. Shake off excess and place it in the egg bowl.
• Use a fork to lightly coat the tender with the egg mixture, allowing any excess to drip back in the bowl. Transfer it to the last dish.
• Coat the tenders in the coconut and panko mixture, using your fingers to help it adhere to the chicken strip. Transfer onto a plate or wire rack.

Cook:

• Traditional frying: Heat the vegetable oil in a medium frying pan with sides. Once the oil is hot (approx. 375F), drop a few strips at a time and fry them, about 4 minutes per side, until golden brown and fully cooked. Transfer each batch of chicken strips on a paper-towel-lined tray and serve.
• Air fryer: preheat air fryer at 400F for 5 minutes. Spray the chicken tenders with oil on both sides. In batches, cook the chicken tenders at 390F for a total of 10 to 12 minutes (depending on the thickness of the tenders), about 5 to 6 minutes per side, stopping halfway through to flip them over. Remove from the air fryer and cook the rest of the chicken strips as needed.

Equipment

Free Meal Planner Printable

Nutrition

Serving: 1 serving | Calories: 256kcal | Carbohydrates: 12g | Protein: 27g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 292mg | Potassium: 504mg | Fiber: 2g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg