Delicious Crispy Coconut Chicken Tenders 🥥🍗 ready to serve

Step 1

Prepare the Breading Station: Set up three shallow bowls. In the first bowl, add the flour mixed with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. In the second bowl, beat the eggs. In the third bowl, combine the shredded coconut and panko breadcrumbs.

Step 2

Coat the Chicken: Take each chicken tenderloin, dredge it in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs until fully coated, and finally roll it in the coconut and panko mixture, ensuring it’s fully covered.

Step 3

Heat the Oil: In a large skillet, heat about ½ inch of cooking oil over medium-high heat. You can test if the oil is ready by dropping in a small piece of bread; it should sizzle immediately.

Step 4

Fry the Chicken Tenders: Once the oil is hot, carefully add the coated chicken tenders to the skillet in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and crispy. Adjust the heat as necessary to prevent burning.

Step 5

Drain and Serve: Using tongs, transfer the chicken tenders to a plate lined with paper towels to drain the excess oil. Serve warm with lime wedges for an extra zesty kick.

Step 6

Prep Time: 15 min | Total Time: 30 min | Servings: 4

Pro Tip

Read through all instructions before starting, and prep your ingredients
(mise en place) for a smoother cooking experience.