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Ingredients
Scale
- 1 pound chicken tenderloins (or chicken breasts, cut into strips)
- ½ cup all-purpose flour
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 2 tablespoons water (or milk)
- ⅔ cup shredded sweetened coconut flakes
- ⅔ cup panko breadcrumbs
- Oil for frying (or see baking method below)
- Sea salt flakes for garnish (optional)
- Sweet chili sauce for serving
Instructions
- Whisk together flour, chili powder, salt, and pepper in a bowl.
- Combine eggs and water (or milk) in a second bowl.
- Fill a third bowl with coconut flakes and a fourth with panko breadcrumbs.
- Dredge each chicken tender in flour mixture, dip in egg wash, roll in coconut flakes, and then coat in panko breadcrumbs.
- Heat oil in a skillet over medium heat, then fry tenders until golden brown on both sides.
- Cool slightly on a wire rack, garnish if desired, and serve warm with sweet chili sauce.
Notes
Ensure thorough coating for best crispy texture.
Maintain proper oil temperature to avoid burning.
Cooking in batches helps with even cooking and oil temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Tropical
Nutrition
- Calories: 320
- Sugar: 1
- Sodium: 480
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 18
- Cholesterol: 150