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Crispy Coconut Chicken Tenders

Serves 4
Time 45 min
A double dose of coconut (shredded coconut in the crust and coconut oil for pan-frying) gives these crispy, crunchy chicken tenders a tropical flavor. Great in lunchboxes and alongside brown basmati rice and greens for dinner, this kid-friendly chicken is simply seasoned, but experiment with curry powder, ground coriander or chile powder. Watch our how-to video.
Ingredients
  • 1 large boneless, skinless chicken breast
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 3/4 cup white rice flour
  • 2 eggs
  • 2 teaspoons soy sauce
  • 1 1/4 cup panko bread crumbs
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup coconut oil
  • Lime wedges for serving (optional)
Method

Preheat the oven to 400°F. Place chicken breast on a cutting board and position a knife parallel to the cutting board. Slice chicken breast in half horizontally. Season chicken breast halves with salt and pepper. Slice each halve into vertical tenders (about 1 1/2 inches wide and 3 to 4 inches long). Place rice flour in a wide, shallow bowl. Lightly beat eggs and soy sauce in another shallow bowl. Combine panko and shredded coconut in a third bowl.

Heat coconut oil in a large skillet over medium-high heat. With a single hand and working with 1 piece of chicken at a time, dredge chicken in rice flour, shaking off excess, then dip into eggs, allowing excess to drip back into the bowl. Use your dry hand to dredge chicken in the panko-coconut mixture, pressing slightly to adhere the coating. Continue with remaining chicken. 

Fry 3 to 4 tenders at a time, taking care not to overcrowd the pan, until golden brown, 2 to 3 minutes on each side. Transfer finished chicken to a baking sheet, and repeat with remaining pieces. Bake the chicken pieces until just cooked through, about 5 minutes. Serve immediately, with lime wedges, if desired.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 large boneless, skinless chicken breast
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 3/4 cup white rice flour
  • 2 eggs
  • 2 teaspoons soy sauce
  • 1 1/4 cup panko bread crumbs
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup coconut oil
  • Lime wedges for serving (optional)