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- 1 lb boneless, skinless chicken breast - 1 cup all-purpose flour - 2 large eggs - 1 cup shredded unsweetened coconut - 1 cup panko breadcrumbs - Seasonings: garlic powder, smoked paprika, salt, pepper - Oil for frying - Dipping sauces: honey mustard, sweet chili sauce - Fresh herbs for garnish: parsley, cilantro The main ingredients for homemade chicken tenders are simple. You need chicken and a few pantry staples. I use boneless, skinless chicken breast for a tender bite. This choice is easy to cut into strips. The flour adds a nice base, while eggs help the coating stick. I mix shredded coconut with panko breadcrumbs. This combo gives a great crunch and flavor. I add garlic powder and smoked paprika for extra taste. Salt and pepper are key for seasoning. For frying, I suggest using a neutral oil like canola or vegetable. This oil has a high smoke point, making it perfect for frying to golden perfection. If you want to elevate your dish, consider using fresh herbs like parsley or cilantro for garnish. For a fun twist, try dipping sauces like honey mustard or sweet chili sauce. They add a sweet or spicy kick to your tenders. You can find the full recipe for crispy coconut chicken tenders to guide your cooking journey! - First, mix flour with garlic powder, smoked paprika, salt, and pepper. - In a second bowl, beat the eggs until smooth. - Start by coating chicken strips in the flour mixture. - Dip the floured chicken into the egg wash. - Finally, roll the chicken in the coconut and panko mixture. - Make sure the coating is even for the best crispiness. - Heat oil to 350°F (175°C) in a large skillet. - Carefully fry the chicken tenders in batches. - Cook them for 4-5 minutes on each side. - Look for a golden-brown color and an internal temperature of 165°F (74°C). - Once done, place the tenders on paper towels to drain excess oil. For the full recipe, you can check the Crispy Coconut Chicken Tenders. To make your chicken tenders crispy, start with the right oil temperature. Heat the oil to 350°F (175°C). If your oil is too cool, the tenders will soak up oil and become soggy. If it's too hot, they will burn. Use a thermometer to check the oil's temperature. This small tool can make a big difference. Not a fan of coconut? You can swap shredded coconut with crushed cornflakes for a crunchy texture. If you want a vegan option, use flaxseed meal mixed with water as an egg substitute. This mix binds the coating just like eggs do. After frying, serve your chicken tenders hot and crispy. Pair them with a selection of dipping sauces, like honey mustard or sweet chili sauce, for extra flavor. You can also serve them alongside fresh salads or crispy fries for a complete meal. This makes your plate colorful and fun! {{image_4}} You can make chicken tenders with many fun flavors. One tasty option is Asian-inspired coconut chicken tenders. Add sesame seeds to the coconut mix. This gives a nutty taste that pairs well with the coconut. Another tasty idea is to make a spicy version. Just add chili powder to the breading mix. This gives the chicken a nice kick. If you want a healthier option, try baking the chicken tenders. Preheat your oven to 400°F (200°C). Place the breaded chicken on a baking sheet. Bake for about 20 minutes, flipping halfway through. This will keep them crispy and golden. You can also use an air fryer. This method uses less oil. Preheat the air fryer to 375°F (190°C). Cook the chicken tenders in a single layer. Air fry for about 10-12 minutes, flipping them halfway. This method gives you crispy chicken with less mess. For the full recipe, check out the [Full Recipe]. To store cooked chicken tenders, first let them cool down. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to store them longer, freeze the chicken tenders. Wrap each tender in plastic wrap, then place them in a freezer bag. This way, they won’t stick together. You can freeze them for up to three months. When reheating chicken tenders, you want them crispy, not soggy. The best way is to use an oven. Preheat your oven to 375°F (190°C). Place the tenders on a baking sheet. Bake them for about 10-15 minutes. Flip them halfway to ensure even heating. You can also use an air fryer if you have one. Set the air fryer to 350°F (175°C) and cook for about 5-7 minutes. This keeps them crispy and tasty. You can prepare chicken tenders a day in advance. First, bread the chicken strips and place them on a baking sheet. Cover them with plastic wrap and store them in the fridge. This keeps them fresh. When you're ready to cook, heat the oil as you would normally. Fry them straight from the fridge. This helps keep them crispy. If you want to freeze them, place the breaded strips in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for long-term storage. To reheat, bake them at 400°F (200°C) for about 15-20 minutes or until heated through. This method preserves their crunch. Yes, you can use chicken thighs. They have more fat than breasts, which gives them a juicy flavor. The texture is also different; thighs are more tender and moist. If you prefer a richer taste, thighs are a great option. Keep in mind that they may take a bit longer to cook through. Always check the internal temperature. It should reach at least 165°F (74°C) for safe eating. If you don't have panko, you can use regular breadcrumbs. They work well but may not be as crispy. For a crunchier texture, try crushed cornflakes or crushed crackers. They add a nice flavor too. You can also use almond flour for a gluten-free option. Just make sure to adjust the seasoning since some alternatives may have added salt. This blog post covered how to make delicious coconut chicken tenders. We discussed required and optional ingredients, step-by-step instructions, tips for the perfect crispy texture, and storage information. You can also try different flavors and cooking methods. These tender, crunchy bites work well with various dips. Make them ahead of time for convenience. These chicken tenders can be a hit at any meal or gathering. Enjoy the cooking process, and have fun experimenting with your favorite flavors!

Homemade Chicken Tenders

Savor the crunch of these crispy coconut chicken tenders that are sure to delight your taste buds! With a perfect blend of coconut, panko, and seasoned chicken, this easy recipe will elevate your dinner game. In just 30 minutes, you can serve up these golden beauties alongside your favorite dipping sauces. Ready to wow your family or guests? Click through to explore the full recipe and make mealtime unforgettable!
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Ingredients
  

1 lb boneless, skinless chicken breast, cut into strips

1 cup all-purpose flour

2 large eggs, beaten until smooth

1 cup shredded unsweetened coconut

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Oil for frying (canola or vegetable recommended)

Instructions
 

Set Up Your Breading Station: Begin by preparing three shallow bowls for the breading process. In the first bowl, combine the all-purpose flour with garlic powder, smoked paprika, salt, and freshly ground black pepper. Whisk together until well mixed.

    Prepare the Egg Wash: In the second bowl, crack the eggs and beat them until the yolks and whites are fully combined and homogenous.

      Mix Coconut and Breadcrumbs: In the third bowl, combine the shredded coconut and panko breadcrumbs, mixing well to ensure an evenly distributed coating that will create a delightful crunch.

        Coat the Chicken Strips: Take a piece of the chicken strip and dip it into the seasoned flour mixture, ensuring it is thoroughly coated. Gently shake off any excess flour.

          Dunk in Egg Mixture: Next, fully immerse the floured chicken strip into the beaten eggs, allowing any excess egg wash to drip back into the bowl.

            Final Coating: Roll the egg-coated chicken strip into the coconut and panko mixture, pressing gently to ensure the coating sticks well. Repeat this breading process for each chicken strip until all are coated.

              Heat the Oil: In a large skillet, pour enough oil to cover the bottom and heat it over medium heat until it reaches a temperature of about 350°F (175°C). Use a thermometer for accuracy, if possible.

                Fry the Chicken Tenders: Carefully place the breaded chicken strips into the hot oil in batches, ensuring not to overcrowd the pan. Fry for approximately 4-5 minutes on each side, or until they develop a beautiful golden-brown color and an internal temperature of 165°F (74°C).

                  Drain Excess Oil: Using a slotted spoon, transfer the cooked chicken tenders onto a plate lined with paper towels to absorb any excess oil. This will help keep them crispy.

                    Serve and Enjoy: Serve the crispy coconut chicken tenders immediately while they are warm and crunchy. Complement the dish with your choice of dipping sauces, such as honey mustard or sweet chili sauce, to enhance the flavor experience.

                      Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                        - Presentation Tips: For a charming presentation, arrange the tenders on a rustic wooden platter, placing small bowls of your favorite dipping sauces in the center. Add a sprinkle of fresh parsley or cilantro for a pop of color and a touch of freshness!