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Crispy Coconut Chicken Tenders with Zesty Bang Bang Sauce

Plate of golden brown, crispy coconut chicken tenders sprinkled with shredded coconut, served with an orange dipping sauce.
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Make weeknights special with these Crispy Coconut Chicken Tenders. You get a golden crunch from the coconut coating and a sweet, spicy kick from the homemade Bang Bang Sauce. This recipe delivers restaurant-quality texture easily at home.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup sweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1/4 cup almond flour (for extra crispness)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Vegetable oil, for frying
  • For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 2 tablespoons sriracha (adjust to your spice preference)
  • 1 tablespoon lime juice
  • 1 teaspoon honey

Instructions

  1. Prepare the chicken: Place the chicken strips on a plate and season lightly with salt and pepper.
  2. Set up the dredging station: Use three shallow dishes. In the first, place the all-purpose flour. In the second, place the beaten eggs. In the third, combine the shredded coconut, panko breadcrumbs, almond flour, salt, pepper, and garlic powder.
  3. Coat the chicken: Take one chicken strip and dredge it completely in the flour, shaking off excess. Dip it into the egg mixture, letting any excess drip off. Finally, press the strip firmly into the coconut mixture until fully coated. Place the coated tenders on a clean plate. Repeat for all strips.
  4. Make the sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth. Set aside.
  5. Fry the chicken: Pour about 1 to 1.5 inches of vegetable oil into a large, heavy-bottomed skillet and heat over medium-high heat until it reaches 350°F (175°C).
  6. Carefully place the coconut chicken strips into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  7. Remove the cooked chicken with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
  8. Serve immediately with the homemade Bang Bang Sauce for dipping or drizzling over your **Coconut Chicken Tenders**.

Notes

  • For a lighter option, you can bake these at 400°F (200°C) for 15-20 minutes, flipping halfway, or use an air fryer at 375°F (190°C) for 10-12 minutes until crisp.
  • If you prefer a less sweet coating, substitute regular coconut flakes for sweetened shredded coconut.
  • Serve these as **Coconut Chicken Tenders** over a simple salad or alongside a **Coconut Chicken Rice Bowl** base for a full meal.

Nutrition

Find it online: https://www.purecookingjoy.com/coconut-chicken-tenders-recipe/

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