These coconut chicken tenders are tender and packed with flavor for an easy family dinner idea! They can be fried, baked or even made in an air fryer, so they’re easy to customize exactly how your family likes them!
I think most people have heard of (and hopefully enjoyed) coconut shrimp, but I’m here today to shout the praises of coconut chicken tenders!
They have the same great fried coconut breading that we all love, but chicken seems to be more widely loved and easier to access. Plus, it’s more affordable almost everywhere.
And those 2 key components- access and affordability- just got even easier with Perdue Farms new delivery boxes.
I’m going to be completely honest here, I’m not one for home delivery in most cases. The meal kits and box packages I’ve gotten in the past seemed good at face value, but they always seemed to increase my grocery budget and leave me with items that I wouldn’t have chosen or don’t ever end up using.
How to Make Coconut Chicken Tenders
Once I was armed with my box of Perdue Chicken Tenders, coming up with a recipe was no problem. I’ve been making this Coconut Chicken for years, but somehow I’ve never actually shared the recipe with you guys. Probably because we inhale it too fast to get any pictures.
It’s so simple, though, that I think it will fast become a favorite in your house too!
To start, you need 3 separate dishes to dip your chicken in.
Dish #1: Add cornstarch, salt and pepper. Use a fork to mix together.
Dish #2: Add 3 egg whites and use a fork to whip them really well until they’re frothy.
Dish #3: Add shredded coconut and panko bread crumbs and mix to combine.
I usually line a plate or cookie sheet with wax paper and place the raw chicken tenders on it. Then I just go right down the bowls like an assembly line.
Dip a chicken tender in the cornstarch and gently shake off excess. Then cover in the egg whites. Next place it in a bowl with coconut and make sure both sides are covered completely. Use your fingers to press coconut/panko mixture into chicken if needed. Place back on wax paper until all chicken is covered.
PrintAIR FRYER COCONUT CHICKEN
Tender chicken is coated in coconut and panko bread crumbs and then fried to a golden brown for a dinner the whole family will love! Perfect with a sweet chili dipping sauce!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 10 1x
Ingredients
- 1/2 cup cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large egg whites
- 1.5 cups shredded sweetened coconut
- ½ cup panko
- 1 1/2 lbs chicken tenders
- vegetable oil (for frying)
Instructions
Mix cornstarch, salt and pepper in a small bowl and set aside.
Beat egg whites in a medium size mixing bowl until frothy.
Place coconut and panko bread crumbs in a shallow bowl and mix to combine.
Dredge chicken tenders in cornstarch mixture; shake off excess.
Dip chicken in egg whites, then press chicken into the coconut.
Turn over and press into coconut again to coat both sides.
Heat oil in a heavy skillet (oil should be about ½”-¾” deep – add more oil if needed).
Add chicken to the hot oil in batches.
Fry until cooked through, about 3 to 4 minutes on each side.
Serve immediately.
Notes
You substitute all-purpose flour for the cornstarch.
Feel free to omit the panko bread crumbs if you wish. They add a nice crispy coating but aren’t necessary.
You can add a dash of tabasco to the egg white for a little kick if you want.
I serve them with sweet chili sauce that is bottled in the ethnic section of my grocery store.
