Coconut Chicken Tenders with Pina Colada Dip Recipe - Easy Chicken Recipes (2024)

For the Coconut Chicken Tenders:

• ▢ 1½ pounds boneless, skinless chicken tenders
• ▢ 1 cup sweetened shaved coconut
• ▢ ½ cup all-purpose flour
• ▢ 1 tablespoon granulated sugar
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ 1 cup coconut oil
• ▢ 1 cup panko breadcrumbs
• ▢ 2 eggs
• ▢ ¼ cup coconut milk heated for 30 seconds in the microwave

For the Piña Colada Dip:

• ▢ ½ cup sweetened condensed coconut milk
• ▢ ¼ cup canned pineapple drained from the juice
• ▢ ½ teaspoon salt

• Mix the flour, sugar, salt, pepper, garlic powder, and onion powder in a shallow bowl.

  ½ cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder

• In a separate shallow bowl, whisk the eggs together then pour in the coconut milk and whisk again to combine.

  2 eggs, ¼ cup coconut milk

• In a separate bowl, mix the breadcrumbs and shaved coconut together.

  1 cup panko breadcrumbs, 1 cup sweetened shaved coconut

• Heat the coconut oil in a large frying pan over low-high heat to 350℉.

  1 cup coconut oil

• Dredge a chicken tender in the flour, then in the egg mixture, then press the breadcrumb mixture onto the chicken.

  1½ pounds boneless, skinless chicken tenders

• Fry in the oil for 3-4 minutes on each side, until golden in color.

• Repeat the process with the remaining chicken tenders but add no more than 3 tenders to the pan at one time.

  See Also

  39 Rhubarb Recipes, Including Pies, Crisps, Cakes, and Some Savory Options

• Once cooked, remove the chicken from the pan and drain off the excess oil on a plate with a paper towel or on a cooling rack.

• While the chicken is frying, blend the sweetened condensed coconut milk, pineapple and salt together and pour it into a small bowl.

  ½ cup sweetened condensed coconut milk, ¼ cup canned pineapple, ½ teaspoon salt

• Once all of the chicken has been fried, serve immediately with freshly chopped cilantro and the dipping sauce.

• This chicken is best eaten the day it is made but can be stored in an airtight container for up to 3 days in the fridge.
• To reheat, heat the oven to 350 degrees Fahrenheit and bake the chicken for 6-7 minutes, or until crispy.

Nutrition Facts

Coconut Chicken Tenders Recipe (with Pina Colada Sauce)

Amount Per Serving

Calories 530Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 17g106%

Trans Fat 1g

Cholesterol 191mg64%

Sodium 1221mg53%

Potassium 874mg25%

Carbohydrates 34g11%

Fiber 5g21%

Sugar 7g8%

Protein 44g88%

Vitamin A 175IU4%

Vitamin C 4mg5%

Calcium 62mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.