Crispy Fried Coconut Chicken Tenders Recipes

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COCONUT CHICKEN TENDERS



Coconut Chicken Tenders image

These sweet & salty Coconut Chicken Tenders from Delish.com go perfectly with a dip in Heinz ketchup.

Categories     30-minute meals     American     children     dinner     easy chicken     main dish     nut-free     poultry

Time 30m

Yield 4 servings

Number Of Ingredients 8

Cooking spray
3 c. packed sweetened shredded coconut
2 tbsp. extra-virgin olive oil
2 large eggs
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1/2 tsp. kosher salt
1/4 c. all-purpose flour
Heinz Simply Ketchup, for serving

Steps:

  • Preheat oven to 425°. Generously grease two rimmed baking sheet with cooking spray.
  • Toss coconut with oil in a shallow bowl. In another shallow bowl, whisk eggs until well beaten.
  • In a medium bowl, season chicken with ½ teaspoon salt and toss to coat evenly with flour. Dip each chicken piece in egg, letting excess drip off, then roll in coconut, pressing in coconut with your fingers.
  • Transfer to prepared baking sheets in an even single layer. Bake until golden, about 12 to 15 minutes.
  • Serve warm with Heinz Simply Ketchup.

CRISPY FRIED COCONUT CHICKEN TENDERS



Crispy Fried Coconut Chicken Tenders image

Juiciest and slightly sweet tenderloins. Voted best chicken dish in our house! This chicken will be perfectly tender, not greasy, and the best chicken you'll ever eat.

Provided by WMPROS

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h45m

Yield 6

Number Of Ingredients 14

2 cups milk
2 tablespoons white vinegar
2 pounds chicken breast tenderloins
2 large eggs
2 tablespoons heavy cream
1 pinch salt and ground black pepper to taste
1 cup coconut
¾ cup almond flour
¼ cup all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon chili powder
½ cup coconut oil, or more as needed

Steps:

  • Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
  • While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
  • Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
  • Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
  • Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
  • Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.

Nutrition Facts : Calories 662.9 calories, Carbohydrate 20 g, Cholesterol 167.5 mg, Fat 45.7 g, Fiber 4.5 g, Protein 43.7 g, SaturatedFat 16 g, Sodium 560.3 mg, Sugar 9.8 g

CRISPY COCONUT CHICKEN



Crispy Coconut Chicken image

Crispy Coconut Chicken is a flavorful main dish that is naturally gluten free and ready in 30 minutes. This easy dinner recipe can be fried, baked or air fried to perfection and is kid approved!

Provided by Janelle

Categories     Main Dish

Time 30m

Number Of Ingredients 8

Vegetable oil for frying
1/2 cup cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 tsp cayenne pepper {optional}
3 large eggs, lightly beaten
3 - 4 cups of sweetened coconut flakes (Baker's Coconut)
3 - 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.

Steps:

  • In a medium pot, add 2 - 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
  • In a bowl mix cornstarch, salt, pepper & cayenne pepper. Set aside.
  • In a second bowl, add 3 eggs and lightly beat.
  • In a third bowl add coconut flakes.
  • Take chicken and douse in cornstarch mixture.
  • Then dip into eggs and cover well.
  • Then dip in coconut and set aside on a plate. Do this to all chicken.
  • Once chicken is ready, check oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon the oil is ready. If bubbles do not form around the spoon then the oil is not hot enough.
  • Once oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into oil.
  • Cook chicken for approximately 4 minutes then flip and allow the other side to cook.
  • Cook second side for an additional approximate 4 minutes.
  • Gently remove golden chicken and set on a paper towel lined plate.
  • Cook chicken in batches if all does not fit into pan.
  • Once all chicken is cooked, serve with your favorite sauce.
  • We enjoyed this plain, with honey, with an orange sauce and with sweet & sour sauce. Choose your favorite dipping sauce and enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 42 grams fat, Fiber 13 grams fiber, Protein 25 grams protein, SaturatedFat 35 grams saturated fat, ServingSize 1, Sodium 513 grams sodium, Sugar 47 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

BAKED CRISPY COCONUT CHICKEN TENDERS RECIPE



Baked Crispy Coconut Chicken Tenders Recipe image

Enjoy restaurant quality chicken tenders with this baked crispy coconut chicken recipe.

Provided by Momma Cyd

Categories     Main Course

Time 35m

Number Of Ingredients 14

1 cup sweetened flaked coconut
1 cup Panko bread crumbs
1 ½ teaspoons garlic powder
¾ teaspoon salt
¾ teaspoon curry powder
¼ teaspoon onion powder
⅙ teaspoon cayenne pepper ((optional))
½ cup flour
2 eggs
1 ½ pounds boneless, skinless chicken tenders
1 Tablespoon olive oil
½ cup apricot preserves
1 Tablespoon rice wine vinegar
¾ teaspoon crushed red pepper flakes

Steps:

  • Preheat oven to 450 degrees.
  • Roughly chop the coconut so it's about the same size as the Panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
  • Place the flour in another shallow dish, and the eggs in another. Give the eggs a quick beating.
  • Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
  • Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. I give mine a tiny drizzle of olive oil on top to help them crisp nicely.
  • Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the Panko crisp, but light in color still.
  • To make the dipping sauce, combine the preserves, rice wine vinegar, and red pepper flakes in a small bowl until blended.

Nutrition Facts : Calories 366 kcal, Carbohydrate 36 g, Protein 29 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 127 mg, Sodium 570 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

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