Crispy Coconut Chicken Tenders with Sweet Chili Sauce
Make crispy coconut chicken tenders at home. These tenders are breaded with shredded coconut and baked until golden brown. Serve them with a simple sweet chili dipping sauce.
- Prep Time: 15 min
- Cook Time: 18 min
- Total Time: 33 min
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Inspired
- Diet: Low Fat
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Cooking spray
- For the Sauce: 1/2 cup sweet chili sauce
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
- Set up a standard breading station with three shallow dishes. Place the flour, salt, and pepper in the first dish.
- Place the beaten eggs in the second dish.
- Combine the shredded coconut and panko breadcrumbs in the third dish. Mix them well.
- Take one chicken strip and dredge it thoroughly in the flour mixture, shaking off any excess.
- Dip the floured chicken strip into the egg wash, allowing excess to drip off.
- Press the strip firmly into the coconut-panko mixture until it is completely coated on all sides.
- Place the coated chicken strip onto the prepared baking sheet. Repeat this process for all the chicken strips.
- Lightly spray the tops of the coated chicken strips with cooking spray to help them crisp up.
- Bake for 15 to 18 minutes, flipping the tenders halfway through the cooking time, until the chicken is cooked through and the coating is golden brown.
- Serve the crispy coconut chicken immediately with the sweet chili sauce for dipping.
Notes
- For an air fryer version, cook at 375 degrees Fahrenheit for 10 to 12 minutes, flipping halfway.
- You can substitute almond flour for all-purpose flour for a gluten-free option.
- For a spicier sauce, mix a dash of sriracha into the sweet chili sauce.
Nutrition
- Serving Size: 4 tenders
- Calories: 380
- Sugar: 12
- Sodium: 450
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 30
- Cholesterol: 95