Coconut Chicken Tenders


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Here’s the crunchy coconut chicken tenders recipe that will blow your mind! Crispy on the inside, moist on the inside, these chicken tenders have an amazing smokey coconut flavor that you’ll love! Plus, you just need just a handful of ingredients to make it!

Coconut Chicken Tenders

If you’re a sucker for coconut as I am, you’ll love this recipe! These delicious, crispy chicken tenders have an absolutely phenomenal smokey, coconut flavor! And who doesn’t like crispy chicken strips?!

And if it’s important to you, these babies are gluten-free and low-carb! Which makes them kinda healthy in my opinion! 😉

Even if you’re not looking for a wholesome chicken strips recipe, I urge you to try this simple recipe! The coconut flavor is amazing and so addictive! I made these coconut chicken tenders 3 times in the last week!!

Take a look here for more chicken recipes.

Here's the crunchy coconut chicken tenders recipe that will blow your mind! Crispy on the inside, moist on the inside, these chicken tenders have an amazing smokey coconut flavor that you'll love! Plus, you just need just a handful of ingredients to make it!
Here's the crunchy coconut chicken tenders recipe that will blow your mind! Crispy on the inside, moist on the inside, these chicken tenders have an amazing smokey coconut flavor that you'll love! Plus, you just need just a handful of ingredients to make it!

Baked Chicken Tenders Or Fried?

If you’re looking for a low-calorie version, I recommend baking chicken tenders in the oven. It’s super easy – just place buttered tenders on a baking tray or rack and drizzle with a little bit of coconut oil (cooking oil spray works great too!). It’ll take around 15 minutes to bake the strips. This way, you will use just a bit of oil keeping your chicken strips as low-calorie as possible.

But, to be perfectly honest with you, these coconut chicken tenders taste a bit better when fried. It doesn’t necessarily mean that you have to use a lot of oil! I used just a bit more than usual to cover the bottom of the pan. Ghee butter or coconut oil works the best here.

Baked or fried, these coconut chicken strips are totally delicious!

Here's the crunchy coconut chicken tenders recipe that will blow your mind! Crispy on the inside, moist on the inside, these chicken tenders have an amazing smokey coconut flavor that you'll love! Plus, you just need just a handful of ingredients to make it!

What you need

Here’s your checklist:

  • Chicken tenders or chicken breast cut into strips
  • Egg
  • Milk (I used coconut drink/milk – not canned)
  • Your favorite hot sauce (I used Cholula)
  • Finely shredded coconut (coconut flakes should be tiny)
  • Coconut flour (or almond flour, rice starch, corn starch)
  • Smoked paprika
  • Coconut sugar (alternatively brown sugar, or skip it)
  • Minced garlic
  • Salt and pepper

How to make it:

  • Cut chicken breasts into strips and season strips with salt and pepper.
  • In a bowl whisk together egg, milk, hot sauce, and minced garlic.
  • In a separate bowl mix together the shredded coconut, coconut sugar, rice flour, and smoked paprika.
  • Dredge strips in egg mixture, shaking off the excess. Then coat them evenly in the shredded coconut.
Here's the crunchy coconut chicken tenders recipe that will blow your mind! Crispy on the inside, moist on the inside, these chicken tenders have an amazing smokey coconut flavor that you'll love! Plus, you just need just a handful of ingredients to make it!

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AuthorEwaCategory, DifficultyBeginner

Here's the crunchy coconut chicken tenders recipe that will blow your mind! Crispy on the inside, moist on the inside, these chicken tenders have an amazing smokey coconut flavor that you'll love! Plus, you just need just a handful of ingredients to make it!

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 2 Large chicken breasts cut into strips or 600g chicken tenders/tenderloins
 1 Large egg (or 2 small)
  cup Milk (I used coconut drink/milk - not canned)
 1 tbsp Favourite hot sauce (I used Cholula)
 1 tsp Minced garlic
 1 cup Finely shredded coconut (70g)
 3 tbsp Coconut flour (or rice starch, corn starch, potato starch, almond flour, wheat flour)
 1 tsp Smoked paprika
 1 tsp Coconut sugar (or brown sugar, optional)
 Salt and pepper
 Coconut oil/Cooking spray/Cooking oil/Ghee butter
 Sauce for dipping (eg. ketchup, sweet chilli sauce, honey-mustard sauce, optional)

1

Cut chicken breasts into strips and season with salt and pepper.

2

In a bowl whisk together egg, milk, hot sauce, and minced garlic.

3

In a separate bowl mix together the shredded coconut, coconut sugar, rice flour, and smoked paprika.

4

Dredge strips in egg mixture, shaking off the excess. Then coat them evenly in the shredded coconut.

Bake
5

Heat the oven to 190/200 Celsius degrees.

6

Transfer the chicken tenders into a baking tray or rack. Spray lightly with cooking oil or drizzle with melted coconut oil/butter/cooking oil.

7

Bake 15 minutes. You may need to flip the chicken in the middle of the baking depending on your oven.

8

Remove from the oven and serve right away!

Fry
9

Heat a large pan over medium heat with enough butter/oil to cover the bottom of the pan. The pan should be filled around 1 cm deep with oil (it can be less, up to you).

10

If needed, fry the chicken in batches. Place the chicken strips in the pan and fry 4 minutes on each side until golden brown. When the chicken is cooked, transfer to the plate lined with a paper towel.

11

Serve right away!

Ingredients

 2 Large chicken breasts cut into strips or 600g chicken tenders/tenderloins
 1 Large egg (or 2 small)
  cup Milk (I used coconut drink/milk - not canned)
 1 tbsp Favourite hot sauce (I used Cholula)
 1 tsp Minced garlic
 1 cup Finely shredded coconut (70g)
 3 tbsp Coconut flour (or rice starch, corn starch, potato starch, almond flour, wheat flour)
 1 tsp Smoked paprika
 1 tsp Coconut sugar (or brown sugar, optional)
 Salt and pepper
 Coconut oil/Cooking spray/Cooking oil/Ghee butter
 Sauce for dipping (eg. ketchup, sweet chilli sauce, honey-mustard sauce, optional)

Directions

1

Cut chicken breasts into strips and season with salt and pepper.

2

In a bowl whisk together egg, milk, hot sauce, and minced garlic.

3

In a separate bowl mix together the shredded coconut, coconut sugar, rice flour, and smoked paprika.

4

Dredge strips in egg mixture, shaking off the excess. Then coat them evenly in the shredded coconut.

Bake
5

Heat the oven to 190/200 Celsius degrees.

6

Transfer the chicken tenders into a baking tray or rack. Spray lightly with cooking oil or drizzle with melted coconut oil/butter/cooking oil.

7

Bake 15 minutes. You may need to flip the chicken in the middle of the baking depending on your oven.

8

Remove from the oven and serve right away!

Fry
9

Heat a large pan over medium heat with enough butter/oil to cover the bottom of the pan. The pan should be filled around 1 cm deep with oil (it can be less, up to you).

10

If needed, fry the chicken in batches. Place the chicken strips in the pan and fry 4 minutes on each side until golden brown. When the chicken is cooked, transfer to the plate lined with a paper towel.

11

Serve right away!

Coconut Chicken Tenders

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Originally posted 2019-09-08 07:00:00.

(Visited 223 times, 1 visits today)

8 Comments

    1. Ewa 9 September 2019 at 08:10

      Thanks! 🙂

      Reply
  1. Mettlefork.com 9 September 2019 at 08:39

    Nice layout and good recipe, I might have to just give this a try.

    Reply
  2. Trent Peek 9 September 2019 at 10:40

    I know what i am going to make for dinner tonight. Thanks for the recipe.

    Reply
  3. Deborah 11 September 2019 at 05:22

    Oh wow, these look great. I’m coeliac so always looking for gluten-free options and these would be perfect!

    Reply
    1. Ewa 17 September 2019 at 13:49

      Hope you’ll enjoy it! 🙂

      Reply
  4. Kippi 14 September 2019 at 22:15

    Yum, this recipe looks great! Pinned
    Happy Fall,
    Kippi

    Reply
    1. Ewa 17 September 2019 at 13:48

      Thanks Kippi!

      Reply

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