Get ready to embark on a culinary journey that will make your taste buds dance with tropical excitement! Imagine golden, crispy chicken tenders encrusted with a perfect blend of coconut and panko, delivering a crunch that's music to your ears. This isn't just another chicken recipe – it's a vacation on a plate, complete with a dreamy Pina Colada dipping sauce that will instantly whisk you away to a sun-soaked beach. Whether you're looking to spice up your weeknight dinner or impress guests with an extraordinary dish, these Crispy Coconut Chicken tenders are about to become your new culinary obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Tropical
Serves: 4 servings
Ingredients
- 1 lb chicken tenders
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1/2 cup pineapple juice
- 1/4 cup coconut cream
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a shallow dish, combine the shredded coconut and panko breadcrumbs. Mix them well to ensure an even distribution.
- In another shallow bowl, beat the eggs until well combined. This will be used for dipping the chicken tenders.
- Season the chicken tenders with salt and pepper to taste. This enhances the flavor of the chicken before breading.
- Dip each chicken tender first into the beaten eggs, allowing any excess to drip off.
- Next, coat the egg-dipped chicken tender in the coconut and panko mixture, pressing gently to ensure an even coating. Place the coated chicken tender on the prepared baking sheet.
- Repeat the dipping and coating process with all chicken tenders until they are all breaded and on the baking sheet.
- Bake the chicken tenders in the preheated oven for about 15-20 minutes, or until they are golden brown and cooked through. You can flip them halfway through for even crispiness.
- While the chicken is baking, prepare the Pina Colada dipping sauce. In a small bowl, combine the pineapple juice, coconut cream, lime juice, and a pinch of salt. Whisk until smooth and well blended.
- Once the chicken tenders are done baking, remove them from the oven and let them cool for a few minutes.
- Serve the crispy coconut chicken tenders warm with the Pina Colada dipping sauce on the side for dipping.
- Enjoy your tropical meal with a refreshing taste of the island!
Tips
- For maximum crispiness, ensure your chicken tenders are pat dry before breading to help the coating adhere better.
- Use fresh, high-quality shredded coconut for the most authentic tropical flavor.
- Don't overcrowd the baking sheet – give each tender space to ensure even browning.
- For extra flavor, add a pinch of garlic powder or cayenne to your coconut-panko mixture.
- Check chicken internal temperature reaches 165°F (74°C) for safe consumption.
- Let the chicken rest for a few minutes after baking to help retain its juiciness.
- For a gluten-free version, substitute panko with gluten-free breadcrumbs.
- The dipping sauce can be prepared ahead of time and refrigerated for convenience.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 220mg
