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Coconut-Crusted Chicken Tenders


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  • Author: sara
  • 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

Prepare the Dipping Sauce:

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.


Marinate the Chicken:

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.


Coat the Chicken:

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.


Fry the Chicken:

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:

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