Chicken tenders, coconut flakes, panko, eggs, and chili powder come together for a golden, crispy, slightly sweet dinner that totally hits the spot.
So, full honesty—this recipe started as a “well, we’ve got chicken” moment. You ever have one of those days where you’re hungry, kinda tired, a little emotionally wrecked, and also not in the mood to stare down a recipe with 25 ingredients and multiple sauce pans? That was me. I stood in the kitchen with exactly one pound of chicken tenders and no plan.
And then I remembered this coconut chicken thing I had once at a beach shack in Florida. It was like eight years ago, and I can’t even remember what the place was called, but I still remember that first bite—crispy, coconutty, somehow savory and sweet at the same time. It was fried, obviously. And totally over-the-top. I loved it.
Anyway, I tried to recreate it. I mixed panko with sweetened coconut (because unsweetened? Sadness). Dredged the chicken, threw them in a skillet… burned the first batch. Like, properly blackened. Almost cried.
But the second batch? Glorious. Golden. Crunchy. Juicy. Basically made me forget I had a bad day.
Why You’ll Love This Crispy Coconut Chicken Tenders Recipe?
Here’s what makes these crispy coconut chicken tenders not just another “breaded chicken” situation:
They’ve got layers. Texture. That golden shell? Crunchy thanks to the panko. But also sweet from the coconut flakes that get all toasted and caramelized at the edges. Inside? The chicken stays crazy juicy because you’re cooking it fast and not overthinking it.
Also, the chili powder in the flour gives just the tiniest whisper of heat. Like, you probably won’t even notice it until you dip a piece in sweet chili sauce and suddenly you’re in flavor town. (Ugh, I cringed as I typed that. But I stand by it.)
And I know we all love air fryers these days—but honestly? There’s just something satisfying about shallow-frying and seeing that crust bubble up in real time. You feel like you did something. Even if you still haven’t folded the laundry.
Ingredient Notes:
This list isn’t trying to impress anyone. It’s just what works.
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Chicken tenderloins (or cut-up chicken breasts)
Whatever’s in the fridge. Just make sure the strips are kinda the same size so they cook evenly. I don’t always measure. Sue me. -
Flour (½ cup)
Doesn’t sound exciting, I know. But it’s the base layer that helps everything stick. -
Chili powder, salt, pepper
Simple, but gives the flour a little kick. You could swap in paprika or cayenne, too. -
Eggs (2) + a splash of water or milk
This part always makes me feel like I’m prepping to bake something fancy. Spoiler: I’m not. -
Sweetened shredded coconut (⅔ cup)
Yes, sweetened. It’s sticky and caramelizes like a dream. Don’t overthink it. -
Panko breadcrumbs (⅔ cup)
The crunch MVP. Regular breadcrumbs will work… but they won’t wow. -
Oil (enough for frying)
I use canola because it’s cheap and doesn’t smoke up my kitchen. Use what you’ve got. -
Flaky sea salt (optional)
Makes it look like you know what you’re doing. Also, tastes amazing. -
Sweet chili sauce (for dipping)
This stuff belongs in your fridge door forever. I’m obsessed.
How To Make Crispy Coconut Chicken Tenders?
Step 1: Set up your breading station.
Grab three bowls. Flour + seasoning in one. Eggs + water in the next. Coconut + panko in the last. It’ll feel a little chaotic. That’s okay.
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Step 2: Coat the chicken.
You’re doing a flour → egg → coconut/panko shuffle. Get your hands in there. Embrace the mess. It’s kind of therapeutic, tbh.
Step 3: Heat your oil.
Just enough to cover the bottom of the pan—maybe ¼ inch. Medium heat. I throw in a breadcrumb to test it. If it sizzles, you’re good.
Step 4: Fry in small batches.
Cook the tenders for about 2–3 minutes per side. Don’t crowd the pan. Don’t panic if one gets a little too golden. It happens. Flip gently. Drain on paper towels. Try not to eat one yet (but let’s be real—you will).
Step 5: Garnish and serve.
Sprinkle with flaky salt if you’re feeling fancy. Serve hot with sweet chili sauce. Or ketchup. Or nothing. They honestly hold their own.
Storage Options:
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Fridge: Pop them in an airtight container. They’ll keep for 3-ish days. Reheat in the oven or air fryer. Do not microwave unless you like sadness.
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Freezer: Totally freezable before frying. Just freeze flat first, then bag them up. Fry straight from frozen—no thawing needed. Just add a couple extra minutes.
Variations and Substitutions:
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Less sweet? Use unsweetened coconut—but maybe add a little pinch of sugar to the coating.
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More heat? Add cayenne. Or drizzle with hot honey after frying. You won’t regret it.
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No panko? Try crushed cornflakes. Weirdly delicious.
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No frying? Bake at 425°F for 20–25 minutes. Flip halfway. Spray with oil. They’re not quite the same, but still good.
What to Serve with Crispy Coconut Chicken Tenders?
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Coconut rice. I know, I know. But it’s so good together.
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A simple slaw with lime dressing.
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A cold drink—sparkling water, white wine, or something with rum if we’re being honest.
Frequently Asked Questions:
Can I air fry these?
Yep. 400°F for about 12–14 minutes. Flip halfway. Spray with oil if you want them extra crisp.
Do I have to use sweetened coconut?
Nope. But trust me—if you’re on the fence, it’s worth trying once. That sweet-salty combo is everything.
Can I meal prep this?
Totally. Coat and chill them in the fridge for up to a day, then fry when ready. Or freeze for a make-ahead win.
That’s the story. Crispy Coconut Chicken Tenders that started as “What do I do with this chicken?” and ended up being one of the best things I’ve ever made standing barefoot in my kitchen.
Give ‘em a shot. Tweak it. Burn the first batch like I did. Then tell me—did they transport you to a beach in your mind? Or just make your Tuesday a little less boring? Either way, I wanna hear all about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crispy Coconut Chicken Tenders
Ingredients
- 1 lb chicken tenderloins - or chicken breasts cut into strips
- ½ c flour
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp pepper
- 2 eggs
- 2 tbsp water - or milk
- ⅔ c shredded sweetened coconut flakes
- ⅔ c panko bread crumbs
- Oil for frying
- Sea salt flakes - for garnish optional
- Sweet chili sauce - for serving
Instructions
- Let's start by mixing the ingredients. Grab a bowl. Combine ½ cup of flour, ½ teaspoon of powder, ½ teaspoon of salt and ¼ teaspoon of pepper.
- Next, we'll prepare the egg wash. In another bowl whisk together 2 eggs and 2 tablespoons of water (or milk).
- Now it's time to coat the chicken strips. Take each chicken strip. Dip it, in the flour mixture first, then in the egg wash. After that roll them in shredded coconut flakes and panko breadcrumbs.
- To achieve perfection when frying heat some oil in a skillet. Fry the coated chicken strips until they turn a brown color. This should take around 2 to 3 minutes on each side.
- For a touch feel free to sprinkle some sea salt flakes as a garnish.
- Once your golden tenders are ready plate them up and serve them warm, with a side of sweet chili sauce.
- Now you can indulge in the crispy and flavorful goodness of your homemade Coconut Chicken Tenders! Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
