These Coconut-Crusted Chicken Tenders are a crispy, flavorful, and healthy twist on traditional chicken tenders. Coated in unsweetened shredded coconut and lightly fried in coconut oil, they deliver a crunchy texture with a subtle sweetness. Paired with a tropical pineapple dipping sauce, this dish is perfect for a family meal or a party appetizer.
Why You’ll Love This Recipe
- Gluten-Free & Paleo-Friendly: A perfect alternative to traditional breaded tenders.
- Crispy & Flavorful: The coconut crust adds a satisfying crunch and natural sweetness.
- Easy to Make: Requires just a few ingredients and simple preparation.
- Tropical Dipping Sauce: The pineapple sauce adds a fresh and tangy balance.
Ingredients
For the Chicken Tenders:
- 1 pound chicken tenders
- 1/3 cup pineapple juice (reserved from canned pineapple)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon fine sea salt
- 1 cup unsweetened shredded coconut
- 1/4 cup coconut oil (for frying)
For the Pineapple Dipping Sauce:
- 1 can (14 oz) pineapple chunks, drained (reserve juice)
- 1 tablespoon blackstrap molasses
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 2 tablespoons reserved pineapple juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Dipping Sauce:
- In a blender, combine pineapple chunks, molasses, honey, fish sauce, and 2 tablespoons of reserved pineapple juice.
- Blend until smooth and transfer to a small bowl. Set aside.
-
Marinate the Chicken:
- In a large plastic bag, whisk together 1/3 cup pineapple juice, lime juice, and sea salt.
- Add the chicken tenders and marinate in the refrigerator for 1 to 1 ½ hours.
-
Coat the Chicken:
- Remove the chicken from the marinade and let excess liquid drip off.
- Spread shredded coconut on a shallow plate. Roll each tender in the coconut until fully coated.
-
Fry the Chicken:
- Heat coconut oil in a large skillet over medium-high heat.
- Fry the chicken tenders for 2-3 minutes per side, until golden brown and cooked through.
- If frying in batches, wipe the skillet between batches and add fresh oil.
-
Serve:
- Serve the chicken tenders immediately with the pineapple dipping sauce.
Servings and Timing
- Servings: 3
- Preparation Time: 10 minutes
- Marinating Time: 1-1 ½ hours
- Cooking Time: 6 minutes
- Total Time: ~1 hour 46 minutes
Variations
- Spicy Version: Add a pinch of cayenne pepper to the shredded coconut for heat.
- Oven-Baked Option: Bake at 400°F (200°C) for 15-18 minutes, flipping halfway.
- Air Fryer Option: Air fry at 375°F (190°C) for 10-12 minutes, shaking halfway.
Storage/Reheating
- Storage: Store cooled tenders in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F oven or air fryer for 3-5 minutes to retain crispiness.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can marinate the chicken and prepare the dipping sauce up to a day in advance.
2. Why didn’t my coconut stick to the chicken?
Make sure the chicken isn’t too wet before coating, and press the coconut firmly onto each piece.
3. Can I use frozen chicken tenders?
Yes, but make sure to fully thaw them before marinating.
4. What can I use instead of fish sauce?
You can replace it with coconut aminos or soy sauce for a different flavor.
5. Can I use sweetened coconut?
Yes, but unsweetened coconut is recommended for better crispiness and balance.
6. What’s the best oil for frying?
Coconut oil enhances the flavor, but avocado oil works as well.
7. How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C).
8. Can I use chicken breast instead of tenders?
Yes, slice the breast into strips before marinating.
9. What sides go well with this dish?
Pair with a fresh green salad, cauliflower rice, or roasted vegetables.
10. Can I freeze cooked tenders?
Yes, freeze them in a single layer and reheat in the oven when ready to eat.
Conclusion
These Coconut-Crusted Chicken Tenders are crispy, flavorful, and paired with a refreshing pineapple sauce. With a simple preparation and healthy ingredients, this dish is a fantastic choice for a family meal or appetizer. Whether fried, baked, or air-fried, these chicken tenders are sure to be a hit!
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Coconut-Crusted Chicken Tenders
- Total Time: ~1 hour 46 minutes
- Yield: 3 servings
- Diet: Gluten Free
Description
These Coconut-Crusted Chicken Tenders are a crispy, flavorful, and healthy twist on traditional chicken tenders. Coated in unsweetened shredded coconut and lightly fried in coconut oil, they deliver a crunchy texture with a subtle natural sweetness. Paired with a tropical pineapple dipping sauce, this dish is perfect for a family meal or party appetizer.
Ingredients
For the Chicken Tenders:
- 1 pound chicken tenders
- ⅓ cup pineapple juice (reserved from canned pineapple)
- 1 tablespoon fresh lime juice
- ½ teaspoon fine sea salt
- 1 cup unsweetened shredded coconut
- ¼ cup coconut oil (for frying)
For the Pineapple Dipping Sauce:
- 1 can (14 oz) pineapple chunks, drained (reserve juice)
- 1 tablespoon blackstrap molasses
- 1 tablespoon honey
- 1 teaspoon fish sauce
- 2 tablespoons reserved pineapple juice
Instructions
1. Blend:
In a blender, combine pineapple chunks, molasses, honey, fish sauce, and reserved pineapple juice.
2. Process:
Blend until smooth and transfer to a small bowl. Set aside.
1. Mix Marinade:
In a large plastic bag or bowl, whisk together pineapple juice, lime juice, and sea salt.
2. Marinate:
Add the chicken tenders and let marinate in the refrigerator for 1 to 1 ½ hours.
1. Prep Coconut Coating:
Spread shredded coconut on a shallow plate.
2. Coat the Chicken:
Remove the chicken from the marinade and let excess liquid drip off.
Roll each tender in the shredded coconut, pressing to ensure an even coating.
1. Heat Oil:
Heat coconut oil in a large skillet over medium-high heat.
2. Cook:
Fry the chicken tenders for 2-3 minutes per side, until golden brown and cooked through.
3. Refresh Oil (if needed):
If frying in batches, wipe the skillet between batches and add fresh oil.
Serve the chicken tenders immediately with the pineapple dipping sauce.
Notes
- Spicy Version: Add a pinch of cayenne pepper to the shredded coconut for a kick.
- Oven-Baked Option: Bake at 400°F (200°C) for 15-18 minutes, flipping halfway.
- Air Fryer Option: Air fry at 375°F (190°C) for 10-12 minutes, shaking halfway.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Side dish
- Method: Frying, Air Fryer, Baking
- Cuisine: Tropical, Caribbean-Inspired
