Easy Crispy Coconut Chicken Strips Recipe with Two-Ingredient Sauce
This easy recipe features crispy, golden chicken tenders coated in coconut and panko breadcrumbs, paired with a quick and flavorful dipping sauce made with just two ingredients. Perfect as a snack, appetizer, or main dish, this recipe balances sweet and savory flavors effortlessly.
Ingredients
For the Dipping Sauce:
- ¼ cup sweet chili sauce
- ¼ cup apricot preserves or apricot fruit spread
For the Coconut Chicken Strips:
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 large eggs
- 1½ cups sweetened shredded coconut
- ½ cup panko breadcrumbs
- 1 to 1¼ pounds chicken tenders 8 to 10 tenders
- Extra-light olive oil or vegetable oil for frying
- 1 lime sliced into wedges, for serving
Instructions
- Mix the Dipping Sauce: Combine the sweet chili sauce and apricot preserves in a medium bowl. Stir until smooth and set aside.
- Prepare Breading Stations: Set up three bowls for the breading process. In the first bowl, mix together the flour, garlic powder, salt, and pepper. In the second, beat the eggs until fully blended. In the third bowl, mix the shredded coconut and panko breadcrumbs.
- Bread the Chicken: Take two chicken tenders at a time. First, coat them in the flour mixture, ensuring they are evenly covered. Shake off any excess, then dip them into the beaten eggs, letting the extra egg drip off. Finally, roll the tenders in the coconut and breadcrumb mixture, pressing gently so the coating sticks. Place the breaded tenders on a plate. Repeat this process with all the chicken tenders.
- Cook the Chicken: Heat ¼ inch of oil in a cast-iron skillet or heavy-bottomed pan over medium heat. Once the oil reaches 350°F, add half of the chicken tenders to the pan. Fry them for 3 to 4 minutes per side, or until golden brown and fully cooked through. The internal temperature of the chicken should read 165°F. Transfer the cooked tenders to a plate lined with paper towels to drain excess oil. Fry the remaining chicken tenders in batches, adding more oil if necessary.
- Serve and Enjoy: Arrange the cooked chicken tenders on a serving platter. Serve them warm alongside the dipping sauce and lime wedges for a burst of fresh flavor.
Notes
- Reheating Tips: To reheat, use an air fryer at 350°F for 3 to 5 minutes or a preheated oven at 400°F for 10 to 12 minutes until heated through.
- Avoid overcrowding the pan while frying to maintain crispiness.
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