Crispy Coconut Chicken Tenders
These Crispy Coconut Chicken Tenders are juicy on the inside, golden and crunchy on the outside, and packed with savory garlic, onion, paprika, and lightly sweet coconut flavor. A seasoned batter helps the coating stick, while unsweetened coconut and panko breadcrumbs create the perfect crispy crust. Serve with sweet chili sauce, honey mustard, hot honey, or your favorite dipping sauce for an easy family dinner or crowd-pleasing appetizer.
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Servings: 4 -6 servings
Ingredients
Chicken
- 2 pounds chicken tenderloins tendons removed
Batter
- 3 large eggs
- ⅔ cup whole milk
- ¼ cup club soda
- ½ cup all-purpose flour
- 1½ teaspoons kosher salt
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- ¾ teaspoon paprika
- Large pinch of cinnamon
- ¼ teaspoon black pepper
Coconut Coating
- 1½ cups unsweetened shredded coconut
- 1 cup panko breadcrumbs
- ¾ teaspoon kosher salt
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
For Frying
- Neutral oil such as avocado, vegetable, or canola oil
Instructions
- If your chicken tenderloins still have the tendon attached, grab the end of the tendon with a paper towel. Slip a fork underneath the tendon, between the paper towel and the chicken. Press the fork down firmly against the chicken while pulling the tendon through the fork with the paper towel. Discard the tendon and repeat with the remaining tenderloins.
- In a medium bowl, whisk together the eggs, whole milk, club soda, flour, kosher salt, garlic powder, onion powder, paprika, cinnamon, and black pepper until smooth.
- In a shallow bowl, stir together the shredded coconut, panko breadcrumbs, kosher salt, garlic powder, and onion powder.
- Add about 1 to 1½ inches of neutral oil to a heavy-bottomed skillet, or Dutch oven. Heat the oil to 325-350°F.
- Dip each chicken tender into the batter, allowing the excess to drip off. Transfer it to the coconut-panko mixture and gently press and turn the chicken so the coating adheres well on all sides.
- Working in batches, carefully lower the coated chicken tenders into the hot oil. Fry for about 3–4 minutes per side, or until deeply golden brown, crisp, and the internal temperature reaches 165°F.
- Adjust the heat as needed to keep the oil between 325-350°F. Coconut can brown quickly, so don't allow the oil to get too hot.
- Transfer the cooked chicken tenders to a paper towel-lined plate or, preferably, a wire rack. Let them cool for a minute or two before serving. Serve warm with your favorite dipping sauce.