Yes, I like pina coladas and getting caught in the rain… and I love these coconut chicken tenders with pina colada dipping sauce, too! Juicy chicken tenders are fried to perfection in sweet shaved coconut and dipped in a delicious pineapple and coconut milk sauce. These chicken tenders taste like a tropical vacation and make me feel like I’m in paradise even when I’m only in my backyard.
Summertime is basically here, and I couldn’t be happier about it! Why? Because it’s the perfect season to make coconut chicken tenders with homemade pina colada dipping sauce! Chicken tender recipes should always be two things – delicious and hassle-free! These coconut chicken tenders are whipped up in just a few easy steps, and in hardly any time at all.
What’s in This Coconut Chicken Tenders Recipe?
- Chicken: I prefer to grab chicken tenders whenever available, but you can also cut chicken breasts into strips.
- Coconut: Sweetened shaved coconut adds texture, sweetness, and coconut flavor to the chicken.
- Flour: All-purpose flour helps eggs stick to the chicken to create a cohesive breading.
- Sugar: Granulated sugar adds a touch of extra sweetness to the chicken.
- Spices: Salt, pepper, garlic powder, and onion powder help balance out the sweetness of the coconut.
- Breadcrumbs: Mix with the coconut to create a cohesive breading.
- Eggs: Help the breadcrumbs and coconut stick to the chicken.
- Coconut Milk: Enhances the coconut flavor of the tenders.
Pina Colada Dipping Sauce
Made with just 3 simple ingredients, this pina colada dipping sauce is easy to make and so flavorful! I could dip just about anything in it!
- Sweetened Condensed Coconut Milk: Creates a sweet and gooey sauce base.
- Canned Pineapple: Adds tangy pineapple flavor.
- Salt: Enhances the flavors of both the pineapple and coconut and helps to balance out the sweetness.
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How to Store and Reheat
These coconut chicken tenders are best eaten the day they are made but can be stored in an airtight container for up to 3 days in the fridge. To reheat, heat the oven to 350°F and bake the chicken for 6-7 minutes, or until crispy.
How to Freeze
Coconut chicken strips can also be frozen. Simply spread them out on a lined baking sheet and freeze until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag where stay fresh in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- Letting the fried chicken sit on a paper towel to drain the grease is a hugely important step in this recipe! No one likes biting into a super greasy chicken tender.
- To use the air fryer, simply preheat it to 400°F. Then, cook the strips for 12 minutes, flipping halfway through.
- As far as garnishes go, I just like to do a light dusting of chopped cilantro for a fresh kick! However, squeezed lemon juice is also quite fresh and tasty on these summery strips.
Top Reader Review
“Easy recipe. Fast for dinner. I love all the recipes I have made from you. Thank you so much” -Dawn
Coconut Chicken Tenders Recipe
Ingredients
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
Instructions
- 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.
- 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.
Notes
- To know for sure that your chicken is fully cooked, use a meat thermometer. When the inside of the chicken reaches 165°F, it’s fully cooked, safe, and ready to eat!
Easy recipe. Fast for dinner.
I love all the recipes I have made from you. Thank you so much
Thank you so much for stopping by!
This recipe is great tasting!
I made these last night. I made 10 tenders so I cut the eggs & coconut milk in half, everything else stayed the same. I found out you can freeze coconut milk so I did that with the rest of the milk. I baked them vs frying. They were great!
I’m so glad you enjoyed this recipe!