Crispy Coconut Chicken Tenders is a kid-friendly, family friendly meal that is nutritious, flavorful and is put on the table in under 20 minutes. This is one of my go-to recipe that I make during the week.
CRISPY COCONUT CHICKEN TENDERS
My kids really like chicken nuggets in my house.
I think my favorite thing about making chicken tenders at home is that I can control the ingredients myself and I know exactly what is in them.
I also like that these aren’t deep fried in oil but baked to make them healthier.
These also are great for meal-prep and you can reheat them throughout the week on a busy night.
My kids love dipping these in aioli, a dill sauce or the cilantro lime dip that is in the recipe.
I will often serve these Crispy Coconut Chicken Tenders with sweet potato fries, Mediterranean Roasted Vegetables, Oven Baked Carrot Fries, Roasted Balsamic Mushrooms or these Roasted Brussels Sprouts with Bacon.
WHAT INGREDIENTS ARE IN THESE CRISPY COCONUT CHICKEN TENDERS:
UNSWEETENED COCONUT FLAKES
FOR THE CILANTRO LIME DIP:
HOW DO YOU MAKE THESE CRISPY COCONUT CHICKEN RECIPE
Mix shredded coconut with fresh cilantro in a shallow bowl.
Dredge tenders first in coconut mixture then in egg mixture then in shredded coconut.
Be sure to coat both sides. Continue until all tenders are coated.
COOK THE CHICKEN TENDERS: Heat oil in a large skillet and cook tenders, 5 minutes on each side and the coconut crust is golden brown.
Drain on paper towels. Server with the dipping sauce below, honey mustard, sriracha sauce or your favorite sauce.
FOR THE DIP: Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.
HOW DO I STORE LEFTOVER CRISPY AIR FRYER CHICKEN TENDERS
You can store the leftovers in an airtight container in the fridge for up to 3 days.
WHAT IS AIR FRY COOKING?
A lot of people might be wondering how an air fryer works. It is similar to an amped-up countertop convection oven. Its compact space promotes even faster cooking.
WAYS TO MODIFY THESE COCONUT CHICKEN TENDERS:
SPICES: Try using a variety of spices like italian seasoning, onion powder, Greek seasoning, za’atar, paprika or chili powder.
HEAT: You get to control what goes in this, which is the best part! If your family likes some spice add some cayenne pepper or red pepper flakes.
If your family hates spice leave it out all together and stick with salt, pepper and maybe a little garlic powder.
A panko mixture will create a crunchier texture.
DIPPING SAUCES: You can serve these oven-baked chicken tenders with all kinds of sauces like barbecue sauce, ketchup, ranch or even a dill sauce.
GLAZES: Brush your cooked chicken tenders with honey, balsamic reductions or a spicy glaze to add flavor!
OTHER CHICKEN RECIPES YOU MIGHT LIKE:
- 1/4 cup coconut flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 egg whites
- juice of 1/2 lime
- 1/2 cup unsweetened shredded coconut
- 1 tbsps. fresh chopped cilantro
- 1 lb. chicken tenderloins
- 2 tbsps. coconut oil
For the Cilantro Lime Dip:
- 1 cup Plain Greek Yogurt
- Juice of 1 Lime
- 1/2 teaspoon garlic powder
- 1/2 tsp. honey
- 1 tbsp. fresh chopped cilantro
- Whisk coconut flour with salt and pepper in a shallow bowl and set aside. Beat egg whites with lime juice until frothy.
- Mix shredded coconut with fresh cilantro in a shallow bowl. Dredge tenders first in coconut flour mixture, then in egg whites, then in shredded coconut. Be sure to coat both sides. Continue until all tenders are coated.
- Heat oil in a large skillet and cook tenders, 5 minutes on each side, until golden brown. Drain on paper towels.
- For Cilantro Lime Dip:
- Whisk all ingredients together in a small bowl. Refrigerate until ready to serve.