Description
Crispy Coconut Chicken Tenders bring a tropical twist to your dinner table, combining the delightful crunch of panko breadcrumbs and sweet shredded coconut. Baked to golden perfection, these tender chicken strips are not only easy to make but also kid-friendly, making them an ideal choice for family meals or casual gatherings. Serve them with your favorite dipping sauces, such as sweet chili or tangy barbecue, for an added flavor kick. Whether as a snack or main dish, these coconut chicken tenders are sure to become a beloved staple in your household.
Ingredients
- 2–3 boneless skinless chicken breasts (cut into strips)
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 2 large eggs (beaten)
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the chicken breasts into even strips, about 1 inch wide.
- Set up a breading station: place beaten eggs in one bowl; in another bowl, mix shredded coconut and panko breadcrumbs with salt and pepper.
- Dip each chicken strip into the egg mixture, then coat it in the coconut-panko mixture until fully covered.
- Arrange the coated tenders on the baking sheet and bake for 20-25 minutes until golden brown and cooked through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 3 tenders (150g)
- Calories: 307
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 160mg
Keywords: For extra crunch, consider double coating the chicken by repeating the egg wash before applying the breadcrumb mixture again. Spice things up by adding cayenne pepper or paprika to the breadcrumb mixture. These tenders can be air-fried at 375°F (190°C) for about 12-15 minutes for a lighter option.