Hey there!
If you love crispy, juicy chicken with a touch of sweetness, these Coconut Chicken Tenders are gonna be your new favorite. They’re golden and crunchy on the outside with a mild coconut flavor that pairs so well with dipping sauces. You can bake or pan-fry them—either way, they’re a total crowd-pleaser.
🧂 What You’ll Need
- 1½ lbs chicken tenders or breast strips
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray or 2–3 tbsp oil (for pan-frying)
💛 Why I Love This Recipe
I made these on a whim when I had leftover coconut from baking and they turned out so good that they instantly made it into my dinner rotation. They’ve got the crunch, the flavor, and that tropical vibe that makes you feel like you’re on vacation—even if you’re just eating at the kitchen table.
- Crunchy and golden with just a hint of sweetness
- No deep frying required
- Easy to bake or pan-fry
- Delicious with sweet chili sauce or honey mustard
- Great hot or cold (yep, I eat leftovers straight from the fridge)
🍽️ Servings + Time
- Serves: 4
- Prep time: 15 minutes
- Cook time: 15–20 minutes
- Total time: 35 minutes
📊 Macros (Per serving – approx.)
- Calories: 370
- Protein: 28g
- Carbs: 20g
- Fat: 20g
🔬 Why This Recipe Works (Quick Science)
The panko and shredded coconut combo makes for a perfectly crispy exterior. Coconut toasts up beautifully in the oven or pan, adding flavor and texture. Starting with flour and egg ensures the coating sticks well and gets that satisfying crunch once cooked.
⚠️ Common Mistakes
- Using only coconut: It needs the panko to balance texture and prevent burning.
- Skipping the flour step: That’s what makes the breading actually stick to the chicken.
- Burning the coconut: Keep an eye on it—it browns quickly in the last few minutes.
- Crowding the pan or baking sheet: Leave space or they’ll steam instead of crisp.
🍴 What to Serve Wit
- Sweet chili sauce (highly recommend)
- Mango salsa or pineapple slaw
- Coconut rice or jasmine rice
- A simple cucumber salad or steamed green beans
- Lime wedges for squeezing on top
🔧 Tools You’ll Need
- 3 shallow bowls
- Baking sheet or skillet
- Parchment paper or wire rack (if baking)
- Tongs
- Measuring spoons and cups
🔁 Substitutions + Variations
- Chicken: Use thighs or tofu strips
- Breadcrumbs: Use gluten-free panko
- Coconut: Unsweetened works if you want it less sweet
- Add-ins: Try a dash of cayenne or lime zest in the coating
⏱ Make-Ahead Tips
- Bread the chicken and store it in the fridge up to 6 hours ahead
- Cooked tenders reheat well in the oven or air fryer
- Make extra and freeze—just reheat from frozen at 375°F until hot
👨🍳 How to Make Coconut Chicken Tenders
Step 1: Prep the Breading Station
Add 1/2 cup flour to one bowl. Beat 2 large eggs in a second bowl. In a third bowl, mix 1 cup panko, 1 cup sweetened shredded coconut, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
Step 2: Bread the Chicken
Take each of the 1½ lbs chicken tenders, coat in flour, dip in egg, then press into the coconut breadcrumb mix until fully coated. Lay on a plate or parchment-lined tray.
Step 3: Bake or Pan-Fry
To bake:
Preheat oven to 425°F. Place tenders on a parchment-lined baking sheet. Spray lightly with oil. Bake for 18–20 minutes, flipping halfway, until golden.
To pan-fry:
Heat 2–3 tbsp oil in a skillet over medium heat. Cook tenders 3–4 minutes per side, until crisp and cooked through.
Step 4: Serve
Let cool slightly. Serve with dipping sauce and lime wedges, or add to a salad or rice bowl.
🧊 Leftovers & Storage
- Store in the fridge for up to 3 days
- Reheat in the oven or air fryer at 375°F for 5–8 minutes
- Freeze cooked tenders in a zip bag and reheat in oven straight from frozen
❓ FAQ
Can I use unsweetened coconut?
Yep! It won’t be as sweet, but still gives that toasty coconut flavor.
Can I make these in the air fryer?
Absolutely—400°F for 12–14 minutes, flipping halfway.
What if I don’t have panko?
You can use regular breadcrumbs, but panko gives the best crunch.
Is this recipe spicy?
Nope! But you can add cayenne or serve with spicy sauce if you want heat
🥥 That’s a Wrap
These Coconut Chicken Tenders are crispy, juicy, and full of flavor—perfect for when you want something a little different from your usual chicken dinner. Whether you dip ’em, toss ’em in a salad, or pile them into a wrap, they bring that tropical flavor in the best way. Let me know if you try them—I’d love to hear your twist! 💬🌴🍗
Happy cooking!