Coconut Chicken Tenders
Prep time
Cook time
Total time
With a little bit of sweet and a little bit of heat, these oh-so-tender chicken tenders are coconut perfection!
Serves: 4 servings
  • 1 pound chicken tenders
  • ¼ cup flour
  • ¾ teaspoon kosher salt (divided into ½ teaspoon and ¼ teaspoon)
  • 1 egg
  • 1 teaspoon soy sauce
  • ½ cup panko bread crumbs
  • ½ cup sweetened coconut
  • ¼ - ½ teaspoon cayenne pepper (with ¼ teaspoon it's just a HINT of heat, ½ teaspoon has more heat but isn't crazy spicy)
  • 1 tablespoon sugar
  • 4 tablespoons butter
  1. Pound chicken tenders thin.
  2. Mix together flour and ¼ teaspoon salt and pour onto a plate.
  3. Beat the egg in a small bowl and whisk in the soy sauce.
  4. Mix together the panko bread crumbs, coconut, ½ teaspoon of the salt, cayenne pepper, and sugar together in a medium bowl.
  5. Heat butter in a large, deep skillet over medium heat. Depending on the size of your pan and whether or not you are doubling the recipe, if you need to cook the chicken in batches, add 2 tablespoons of butter to the pan for each batch of chicken you cook.
  6. Dip each chicken tender in the flour, then the egg, then the breadcrumb mixture. Place chicken tenders in the heated pan and cook chicken tenders on both sides until golden brown and chicken is cooked through, about 4 minutes per side.
  7. Remove chicken from pan and place on a plate lined with a paper towel to allow some of the oil to drip off.
  8. Serve hot. Sweet chili sauce is the perfect dipping sauce for this chicken! We used honey mustard dipping sauce as well and that was good, too!
Recipe by This Week for Dinner at