If you’re looking to level up your chicken dinner game, Crispy Coconut Chicken Tenders are the answer. Imagine juicy chicken tenderloins cloaked in a golden, ultra-crunchy coconut-panko crust with just a hint of tropical sweetness in every bite; now add a dip in sweet chili sauce to seal the deal. These homemade chicken tenders are easy to make, ridiculously flavorful, and promise to steal the spotlight at any mealtime—from weeknight dinners to weekend get-togethers. Trust me, your taste buds (and anyone you share them with) will be talking about this dish long after the last bite.

Crispy Coconut Chicken Tenders Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crispy Coconut Chicken Tenders is that each ingredient is handpicked for maximum flavor and crunch. From pantry basics to a couple of special touches, every element brings something unique—whether it’s the subtle spice, the airy crisp texture, or that irresistible coconutty finish.

Chicken tenderloins (1 pound): The star of the show! These stay tender and juicy, but chicken breasts cut into strips work perfectly too.
Flour (½ cup): Provides the crucial first layer for dredging, helping the coatings stick.
Chili powder (½ teaspoon): Adds a mild kick and a whisper of smokiness to the chicken.
Salt (½ teaspoon): Essential for enhancing all the flavors throughout the dish.
Pepper (¼ teaspoon): Rounds out the seasoning with just enough bite.
Eggs (2): Act as the glue that holds the coconut and panko shell together.
Water or milk (2 tablespoons): Loosens up the eggs for an even coat.
Shredded sweetened coconut flakes (⅔ cup): These add that signature hint of sweetness and plenty of crispy texture.
Panko bread crumbs (⅔ cup): Japanese-style bread crumbs that bring unbeatable crunch.
Oil for frying: A neutral oil like canola or vegetable is ideal for crisping up the tenders (see notes below if you’d like to bake them instead).
Sea salt flakes (optional): A finishing sprinkle for a restaurant-worthy touch.
Sweet chili sauce: Trust me, this is the dipping sauce you won’t want to skip!

How to Make Crispy Coconut Chicken Tenders

Step 1: Get Ready to Bread

Start by setting up your breading station—it makes the whole coating process smoother and way less messy. Grab four wide, shallow bowls and place them in a row: one for flour and seasonings, one for eggs, one for coconut, and one for panko crumbs. Organization here is the secret to crispy perfection later on!

Step 2: Prepare Your Seasoned Flour

In your first bowl, whisk together the flour, chili powder, salt, and pepper. This mixture is more than just dust—it adds subtle flavor right from the start and ensures the coatings cling for maximum crunch.

Step 3: Make the Egg Wash

In the second bowl, whisk two eggs with a splash of water or milk. This mixture turns into the magic adhesive, helping all the delicious coconut and breadcrumbs stick to every bit of your chicken tenders.

Step 4: Coconut & Panko for the Perfect Coating

Fill the third bowl with the sweetened shredded coconut and the fourth bowl with the panko bread crumbs. Layering these steps ensures a thick, even coconut crust that’s hard to resist!

Step 5: Dredge and Coat

Take each chicken tender and give it a little love in every bowl: flour first, then egg wash, roll in coconut, and finish with a generous coating of panko. Press gently at each stage to really lock in those textures. By the end, your chicken should be beautifully enrobed and ready for its crispy transformation.

Step 6: Time to Fry

Fill a large skillet with about an inch of oil and bring it up to medium heat. You’ll know it’s ready if you drop in a bread crumb and it bubbles and floats. Working in batches, carefully lay the coated chicken tenders into the hot oil (don’t crowd them). Fry each batch for 2–3 minutes per side until gorgeously golden and fully cooked through—juicy on the inside, shatteringly crispy outside.

Step 7: Cool and Serve

Once the Crispy Coconut Chicken Tenders are done, let them drain briefly on a wire rack set over paper towels. This trick keeps the undersides from getting soggy, ensuring the crunch factor stays at its peak.

Step 8: Garnish and Dip

Now for the final flourish—sprinkle with sea salt flakes if you like a little extra bite, and serve the tenders hot with plenty of sweet chili sauce for dipping. Get ready for the best chicken tenders you’ve ever tasted!

How to Serve Crispy Coconut Chicken Tenders

Garnishes

An extra touch of sea salt flakes makes these Crispy Coconut Chicken Tenders pop visually and taste even more gourmet. Want more color? Scatter a little chopped cilantro or thin-sliced green onion over the top for something fresh and vibrant.

Side Dishes

Crispy Coconut Chicken Tenders absolutely love to be surrounded by bright, fresh flavors. Try serving them with a light cabbage slaw, a side of jasmine rice, or even a simple cucumber salad. Of course, classic fries or roasted sweet potatoes are always a winning combination too—especially for kids and grown-ups alike!

Creative Ways to Present

Turn your Crispy Coconut Chicken Tenders into sliders with soft Hawaiian rolls and tangy slaw, or slice them over a fresh tropical salad with mango and avocado for a colorful lunch. For parties, set up a platter with different dips—think sweet chili, honey mustard, and creamy sriracha—for a crowd-pleasing finger food spread.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Crispy Coconut Chicken Tenders left, store them in an airtight container in the refrigerator for up to 3 days. They’ll keep their flavor and most of their crunch when reheated properly.

Freezing

These tenders freeze surprisingly well! Arrange cooled, cooked tenders in a single layer on a baking sheet, freeze until solid, and transfer to a freezer bag. They’ll stay delicious for up to 2 months—perfect for busy nights or unexpected cravings.

Reheating

For best results, reheat Crispy Coconut Chicken Tenders in a 375°F oven or air fryer until hot and crispy. Microwaving works in a pinch, but the oven or air fryer preserves that wonderful crunch you worked so hard for.

FAQs

Can I bake the Crispy Coconut Chicken Tenders instead of frying?

Absolutely! Place the prepared tenders on a lined baking sheet, spritz them lightly with oil, and bake at 425°F for 18–22 minutes, flipping halfway through. They’ll still get beautiful color and crispiness in the oven.

What’s the best dip for these tenders?

Sweet chili sauce is the classic pairing and my top pick, but don’t be afraid to branch out! Honey mustard, spicy mayo, or even a tangy yogurt-based dip all work beautifully with the coconut crust.

Can I make Crispy Coconut Chicken Tenders gluten free?

Yes! Swap out the regular flour and panko for your favorite gluten free alternatives, and you’ll have a gluten free feast without sacrificing any flavor or crunch.

Can I use unsweetened coconut flakes?

You can, but keep in mind the flavor will be less sweet and a bit more subtle. If you prefer, sprinkle a small pinch of sugar into your unsweetened flakes for a hint of sweetness without overdoing it.

What’s the secret to extra crispy chicken tenders?

The biggest tip: make sure your oil is hot enough before frying, and let the tenders drain on a wire rack, not just paper towels. The combo of panko and coconut really is unbeatable for a crunchy shell!

Final Thoughts

There’s just something wonderful about making a batch of Crispy Coconut Chicken Tenders from scratch—each bite is a reminder of how fun home cooking can be. So give them a try! You’ll fall in love with their sweet, savory crunch, and they’re sure to become a favorite at your table.

Crispy Coconut Chicken Tenders Recipe

★★★★★

4.7 from 27 reviews

Author: Olivia
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

These Crispy Coconut Chicken Tenders are the perfect combination of crunchy and tender, with a hint of sweetness from the coconut flakes. They are great for a family-friendly dinner or as a party appetizer.

Instructions

Prepare Coating: In the first bowl, whisk together the flour, chili powder, salt, and pepper. In a second bowl, whisk together the eggs and water. Fill a third bowl with coconut flakes and a fourth bowl with panko bread crumbs.
Coat Chicken: Toss chicken tenders in flour, egg wash, coconut flakes, and bread crumbs, ensuring thorough coating.
Fry Chicken: Heat oil in a skillet. Fry chicken tenders in batches until golden and cooked through.
Serve: Garnish with sea salt flakes and serve warm with sweet chili sauce.

Notes

You can bake the chicken tenders instead of frying for a healthier option. Simply bake at 400°F for 20-25 minutes, turning halfway through.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer, Main Course
Method: Frying, Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 540mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 24g
Cholesterol: 120mg

Keywords: Crispy Coconut Chicken Tenders, Coconut Chicken Tenders, Chicken Tenders Recipe