Crispy Coconut Chicken Tenders Recipe
Golden, crunchy chicken tenders coated in coconut and panko, baked until juicy inside and crisp outside. Big tropical flavor with weeknight-easy steps.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb chicken tenders patted dry
- 0.75 cup canned coconut milk well-shaken
- 1 tbsp fresh lime juice
- 1 cup unsweetened shredded coconut
- 0.75 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 1.25 tsp kosher salt
- 1 tsp garlic powder
- 0.75 tsp smoked paprika
- 0.25 tsp cayenne pepper optional, for heat
- 0.5 tsp black pepper
- 2 tbsp melted coconut oil or neutral oil for brushing and drizzling
Instructions
Preparation Steps
- Heat oven to 425°F. Set a wire rack on a rimmed sheet pan and brush the rack lightly with oil.
- Whisk coconut milk with lime juice and a pinch of salt in a medium bowl.
- Stir shredded coconut, panko, flour, remaining salt, garlic powder, paprika, cayenne, and black pepper in a shallow dish.
- Pat chicken dry. Toss in the coconut milk mixture to coat all sides.
- Press each piece into the coconut crumb mixture, turning to adhere a thick coating.
- Arrange coated tenders on the rack, spacing evenly. Drizzle or brush with the remaining oil.
- Bake 8–9 minutes. Flip and bake 6–8 minutes more, until golden and the centers reach 165°F.
- Rest 5 minutes so the crust sets. Serve hot with your favorite dipping sauce.
Notes
Try an air fryer: cook at 400°F for 10–12 minutes, flipping halfway, until crisp and 165°F. For a quick dip, mix honey, Dijon, lime, and a splash of hot sauce. Leftovers reheat well in a 375°F oven for 8–10 minutes to re-crisp.
This recipe is an original creation inspired by classic Crispy Coconut Chicken Tenders Recipe flavors. All ingredient ratios and instructions are independently developed.