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Crispy Coconut Chicken Tenders Recipe

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  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Fusion - American with Thai influences

Description

This Crispy Coconut Chicken Tenders recipe features tender chicken strips coated in a crunchy, flavorful blend of shredded coconut and panko breadcrumbs, seasoned with garlic, onion, and chili powder, then baked to golden perfection. Served with a creamy sweet Thai chili sauce, this dish offers a delightful mix of sweet, spicy, and savory flavors perfect for a crowd-pleasing appetizer or main course.

Ingredients

Chicken Tenders and Breading

  • 2 pounds of chicken tenders
  • 2 cups of shredded coconut (sweetened or unsweetened)
  • 1 cup of panko breadcrumbs
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of chili powder
  • A big pinch of salt and black pepper
  • 2 tablespoons of olive oil

Egg Wash

  • 2 large eggs
  • 2 tablespoons of heavy cream
  • 1 tablespoon of hot sauce
  • A pinch of salt and black pepper

Creamy Sweet Thai Chili Sauce

  • 2/3 cup of mayonnaise
  • 1/4 cup of sweet Thai chili sauce
  • 1 clove of garlic, grated
  • 2 tablespoons of soy sauce
  • 1 tablespoon of fresh lime juice

Instructions

  1. Prepare the Coconut Panko Breading: In a food processor, combine the shredded coconut, panko breadcrumbs, garlic powder, onion powder, chili powder, and 1/2 teaspoon of salt. Pulse until the coconut shreds are broken down and the mixture is well combined. Transfer to a shallow bowl and set aside.
  2. Make the Egg Wash: In a separate bowl, whisk together eggs, heavy cream, hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and combined.
  3. Coat the Chicken Tenders: Add the chicken tenders into the egg wash, tossing to coat each piece thoroughly. Then, dredge each tender in the prepared coconut panko mixture, ensuring an even and generous coating on all sides. Place the coated tenders on a parchment-lined baking sheet.
  4. Drizzle with Olive Oil: Lightly drizzle the coated chicken tenders with olive oil to help achieve a crispy and golden crust during baking.
  5. Bake the Chicken Tenders: Preheat the oven to 425°F (220°C). Bake the tenders for 18-25 minutes or until they are cooked through and the breading is crisp and golden brown.
  6. Cool on Rack: Transfer the baked tenders onto a cooling rack to prevent the bottoms from becoming soggy as they cool.
  7. Prepare the Creamy Sweet Thai Chili Sauce: In a small bowl, mix together mayonnaise, sweet Thai chili sauce, grated garlic, soy sauce, and fresh lime juice until smooth. Adjust flavors as needed.
  8. Serve: Serve the crispy coconut chicken tenders hot with lime wedges and the creamy sweet Thai chili sauce on the side for dipping.

Notes

  • For a healthier option, use unsweetened shredded coconut and reduce or omit the hot sauce if preferred.
  • Make sure to use a cooling rack after baking to maintain crispiness.
  • Adjust chili powder and hot sauce amounts to manage spice levels.
  • Sweetened coconut will add a slight sweetness that complements the spicy flavors well.
  • You can prepare the creamy sweet Thai chili sauce ahead of time and refrigerate it until ready to use.

Find it online: https://emilysplate.com/crispy-coconut-chicken-tenders-recipe/