Description
Succulent crispy coconut chicken tenders bring Caribbean flavors to home kitchens with minimal effort. Crunchy panko and sweet coconut create irresistible coating that will leave diners craving more.
Ingredients
Scale
- 1 lb (454 g) chicken tenderloins, or chicken breasts cut into strips
- 2 eggs
- 2 tbsps (30 mL) water or milk
- ½ cup (60 g) flour
- ⅔ cup (50 g) shredded sweetened coconut flakes
- ⅔ cup (60 g) panko bread crumbs
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp pepper
- Oil for frying
- Sea salt flakes (optional)
- Sweet chili sauce (for serving)
Instructions
- Breading Preparation: Arrange four spacious containers for a strategic coating process, dedicating each vessel to flour, egg wash, coconut, and panko breadcrumbs.
- Flour Seasoning: Integrate chili powder, salt, and pepper into flour, creating a vibrant and zesty foundation for the chicken’s first layer.
- Egg Mixture: Thoroughly whisk eggs with water, developing a smooth binding agent that will help subsequent coatings adhere perfectly.
- Coating Sequence: Methodically transform each chicken tender by first rolling through seasoned flour, ensuring complete and uniform coverage.
- Moisture Layer: Dip floured tender into egg wash, allowing excess to drip off, creating an ideal adhesive surface for subsequent layers.
- Coconut Application: Generously enrobe the tender with shredded coconut flakes, pressing gently to maximize flavor and textural integrity.
- Crispy Finish: Press coconut-covered tender into panko breadcrumbs, guaranteeing a robust and crunchy exterior that will provide delightful crispness.
- Frying Technique: Heat oil in a large skillet to medium temperature, carefully lowering breaded tenders using tongs and maintaining appropriate spacing to ensure even, golden-brown cooking.
- Cooking Precision: Fry tenders for 5-6 minutes total, flipping midway, until chicken reaches perfect golden color and internal temperature indicates complete cooking.
- Serving Presentation: Transfer fried tenders to a wire rack over paper towels, allowing excess oil to drain, then optionally garnish with sea salt flakes and serve alongside sweet chili dipping sauce.
Notes
- Breading Station Setup: Organize four spacious containers to create a systematic coating process, ensuring each container has a unique role for maximum flavor and texture.
- Flour Power Blend: Mix chili powder, salt, and pepper into flour to create a zesty base layer that adds depth and excitement to the chicken’s first coating.
- Egg Wash Technique: Whisk eggs with water thoroughly to develop a smooth binding agent that helps coconut and breadcrumbs adhere perfectly to the chicken.
- Crispy Coating Mastery: Press each coating layer gently but firmly to guarantee maximum coverage, creating a robust and textural exterior that delivers crunch in every bite.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 150 mg