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Crispy Coconut Chicken Tenders with Sweet Lime Dip

A tall stack of golden brown, crispy coconut chicken pieces served with a side of dipping sauce.
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Make these Crispy Coconut Chicken Tenders for a satisfying weeknight dinner or appetizer. The simple coconut coating gives you a perfect crunch, and the sweet lime dip adds a tropical flavor contrast.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups unsweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • Vegetable oil, for frying
  • For the Dip: 0.5 cup mayonnaise
  • For the Dip: 2 tablespoons lime juice
  • For the Dip: 1 tablespoon honey
  • For the Dip: 1 teaspoon sriracha or to taste

Instructions

  1. Prepare the chicken by patting the strips dry with paper towels.
  2. Set up a standard breading station with three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. In the third dish, combine shredded coconut, panko breadcrumbs, salt, pepper, and garlic powder.
  3. Dredge each chicken strip first in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the strip firmly into the coconut-panko mixture to coat completely.
  4. Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet and heat over medium-high heat until it reaches 350 degrees Fahrenheit.
  5. Carefully place the coated chicken strips into the hot oil, working in batches to avoid overcrowding the pan. Do not let the oil temperature drop significantly.
  6. Fry the chicken for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature reaches 165 degrees Fahrenheit).
  7. Remove the cooked chicken with a slotted spoon and place it on a wire rack set over a baking sheet to drain excess oil.
  8. While the chicken drains, prepare the dip: In a small bowl, whisk together the mayonnaise, lime juice, honey, and sriracha until smooth.
  9. Serve the hot, crispy coconut chicken immediately with the sweet lime dipping sauce.

Notes

  • For an oven-baked version, preheat your oven to 400 degrees Fahrenheit. Place coated chicken on a lightly oiled baking sheet and bake for 18 to 20 minutes, flipping halfway through, until golden and crisp.
  • To make this a gluten free coconut chicken recipe, substitute the flour with almond flour and use gluten free panko breadcrumbs.
  • This recipe works well for making coconut chicken tenders or nuggets; adjust cooking time based on size.

Nutrition

Find it online: https://cookingbyfelix.com/crispy-coconut-chicken-tenders-sweet-lime-dip/