Tag Archives: panko breading

Coconut Breaded Chicken Tenders

This has to be one of the best chicken tender recipes that I have ever made! These are perfectly crispy on the outside and soooo juicy on the inside! I instantly thought this was MAGNIFICENT! We dipped this in an amazing Apricot Sauce. These are amazing with shrimp too!

Fried perfection <3

Fried perfection ❤

Here’s What You’ll Need:

1 package of chicken breast tenderloins (or 1 pound of shrimp)

1/2 cup all-purpose flour

salt & pepper to taste

2 large eggs, beaten

1 cup sweetened shredded coconut

3/4 cup panko breading

2 cups of canola oil (adjust amount if using coconut oil) for frying


In a small bowl, add flour, salt, & pepper, stir to combine and set aside.

In a separate small bowl, add eggs, beat, and set aside.

In a medium bowl, add coconut, Panko, and stir to combine and set aside.

In a large skillet, deep fryer, or dutch oven, pour oil and let it heat up over medium-high (350 degrees). While the oil is heating up you can start the batter process as follows:

  1. Dip chicken in flour, dip in egg, and dredge very well in Panko breading mixture (press on it to make sure it is fully breaded). Set aside on a platter while you repeat the process for the remaining chicken tenderloins. Begin frying. Make sure the oil is hot enough to guarantee a crispy coating. (Fry until coating is dark and crispy).
  2. I place 3-4 pieces in each batch. Frying time will vary depending on skillet size, chicken size, and personal preferences.
  3. After frying, place on paper towel to drain the oil. Continue the process until all chicken is fried.
  4. Leftovers can be stored in the fridge for 3 days, reheat in a 350 degree oven to keep the coating crispy


%d bloggers like this: