Coconut Chicken Tenders


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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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