Who doesn’t love a batch of golden, crispy coconut chicken tenders? If you’re craving something that’s both kid-approved and adult-friendly, this recipe is a total game-changer. I’ve whipped up these tenders countless times for family dinners, weekend get-togethers, and even meal-prep Sundays. They always come out crunchy on the outside, juicy on the inside, and packed with coconut-kissed flavor that makes every bite irresistible. The best part? You can skip the deep fryer and still get that perfect crunch! Whether you’re serving them with sweet chili sauce, a zesty lime dip, or classic honey mustard, these coconut chicken tenders will steal the spotlight on any table. You don’t need fancy skills or a long ingredient list to bring this dish to life—just simple pantry staples and about 30 minutes of your time. If you’ve been searching for a reliable go-to recipe that combines texture, flavor, and ease, this one’s about to become your new favorite. Let’s dive in and make dinner something to actually look forward to!
What Makes This Crispy Coconut Chicken Tenders Special?
- Super crunchy texture without deep frying – bake or pan-fry for less mess and less oil.
- Coconut adds tropical flavor and natural sweetness – every bite is rich and satisfying.
- Kid-approved and adult-friendly – a guaranteed family favorite.
- Versatile serving options – perfect for wraps, salads, or finger foods.
- Quick & easy prep – ready in under 30 minutes with minimal effort.
If you’ve been stuck making the same old chicken dishes, this recipe is the perfect way to switch things up. The shredded coconut in the breading creates a crisp, flavorful crust that’s irresistible. You don’t even need a deep fryer—an oven or skillet will do the job beautifully. Plus, these tenders store well, making them ideal for meal prep and lunchboxes!
Ingredient Notes
- Chicken tenders: Use boneless, skinless chicken tenderloins or slice chicken breasts into strips.
- Shredded coconut: Sweetened or unsweetened flakes both work, but unsweetened gives more control over sweetness.
- Panko breadcrumbs: Delivers a light, extra-crispy coating compared to regular breadcrumbs.
- All-purpose flour: Helps the egg stick and creates the first layer of crunch.
- Eggs: Act as the glue between the flour and coconut mixture.
- Salt & pepper: Simple seasoning to highlight the coconut flavor.
- Garlic powder: Adds a subtle savory punch.
- Optional: Paprika or cayenne: For a touch of smoky heat.
Substitutions:
- Swap chicken for turkey tenders or tofu for a plant-based version.
- Gluten-free? Use almond flour and gluten-free breadcrumbs.
- Coconut allergy? Skip the coconut and go for extra panko with Italian seasoning.
How To Make Crispy Coconut Chicken Tenders
- Preheat your oven to 400°F (200°C) or heat a skillet with a thin layer of oil over medium heat.
- Prepare your dredging station:
- Bowl 1: Mix flour, salt, pepper, garlic powder.
- Bowl 2: Beat the eggs.
- Bowl 3: Combine panko and shredded coconut.
- Coat the chicken:
- Dredge tenders in the flour mixture, then dip into the egg, and finally coat with the panko-coconut mixture. Press gently to help it stick.
- Cooking:
- For oven: Place tenders on a parchment-lined baking sheet. Spray lightly with oil. Bake for 20-25 minutes, flipping halfway until golden brown.
- For skillet: Cook for 3-4 minutes per side until deeply golden and cooked through.
Tips:
- Chicken is done when internal temp hits 165°F (74°C).
- For extra crisp, broil for 2-3 minutes at the end.
Storage Options
- Room temperature: Best enjoyed fresh, but safe for up to 2 hours.
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze cooked tenders in a single layer, then transfer to a zip bag. Lasts up to 2 months.
- Reheating: Reheat at 350°F (175°C) for 8-10 minutes to restore crispiness.
Variations and Substitutions
- Spicy Coconut Tenders: Add cayenne and smoked paprika to the flour mix.
- Gluten-Free Option: Use almond flour and gluten-free panko.
- Low-Carb Version: Skip panko and use crushed pork rinds with coconut.
- Air Fryer Friendly: Air fry at 380°F for 14 minutes, flipping halfway.
- Seasonal Twist: Add lemon zest or lime zest to the coconut mixture for a fresh zing.
Frequently Asked Questions
Can I use chicken breast instead of tenders? Absolutely! Just slice chicken breasts into strips about the same size as tenders.
Why isn’t my coating sticking? Make sure to pat the chicken dry before dredging and press the coating firmly onto each piece.
Can I make these ahead? Yes! Bread them and refrigerate uncooked for up to 24 hours. Cook when ready.
How do I know the chicken is done? Always check with a meat thermometer — 165°F is the safe internal temperature.
Can I freeze uncooked tenders? Yes, bread them, flash-freeze on a tray, then store in a freezer-safe bag for later use.
Is sweetened or unsweetened coconut better? Unsweetened gives you better control over flavor, but sweetened works for a subtle dessert-like twist.
Conclusion
There you have it — your new favorite weeknight recipe: Crispy Coconut Chicken Tenders! Easy to make, fun to eat, and a total crowd-pleaser. Whether you bake them, fry them, or air-fry them, these tenders promise juicy chicken wrapped in the ultimate crunchy coconut crust. Give them a try and don’t forget to share your delicious creations — I’d love to hear how they turn out!
Print
Crispy Coconut Chicken Tenders
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb chicken tenders
- 1 cup shredded coconut (unsweetened preferred)
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- ½ cup all-purpose flour
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Set up 3 bowls: flour mixture, beaten eggs, and panko + coconut blend.
- Coat chicken in flour, dip in egg, and roll in coconut mixture.
- Place on parchment-lined tray, bake for 20-25 minutes, flipping halfway.
- Serve hot with your favorite dipping sauce.
Notes
- Air fryer: 380°F for 14 minutes.
Nutrition
- Calories: ~310
- Sodium: 420mg
- Fat: 18g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g