There’s an undeniable excitement that fills the kitchen when the aroma of sizzling chicken mingles with the sweet scent of coconut. Inspired by a craving for something different, I set out to transform the classic chicken tender into a tropical delight with my Spicy Coconut Chicken Tenders. Each bite offers a crispy coating that balances sweet and spicy flavors, creating a dish that’s as tantalizing as it is comforting.
These tenders don’t just stand alone; they come with homemade dipping sauces that elevate the experience even further. Imagine biting into juicy chicken enveloped in flaky coconut and then dipping it into a zesty black pepper hot sauce or a luscious sweet chili sauce—pure bliss! This recipe is perfect for anyone looking to add a little pizzazz to their weeknight dinners or impress friends at a gathering. Get ready to bring the vibrant taste of beaches and sunshine right to your table with these irresistible chicken tenders!
Why Will You Love Spicy Coconut Chicken Tenders?
Irresistible Flavor Fusion: The combination of sweet coconut and spicy sriracha creates a mouthwatering experience that tantalizes your taste buds.
Quick and Easy: With simple ingredients and straightforward steps, you can whip up these tenders in no time, perfect for busy weeknights.
Crowd-Pleasing Appeal: Whether for a family dinner or a get-together, these tenders are sure to impress everyone at the table.
Versatile Dipping Sauces: Pair with zesty black pepper hot sauce or delightful sweet chili for an unforgettable taste adventure.
Tropical Twist: Bring a vacation vibe to your meal without leaving home—every bite transports you to a sunny paradise. Give them a try and also explore more delightful recipes on our blog!
Spicy Coconut Chicken Tenders Ingredients
For the Chicken Tenders
• Chicken Tenderloins – The star of this dish; use fresh for the best flavor.
• Vegetable Oil – Essential for frying; can swap with canola or peanut oil.
• Eggs – Provides a binding agent for the breading, ensuring that each tender is perfectly coated.
• Milk – Enhances the egg mixture for superior adhesion of the breading.
For the Breading
• Sriracha Sauce – Infuses heat into the chicken; adjust the amount to suit your spice tolerance.
• Sweetened Flaked Coconut – This is your main coating; Baker’s Coconut offers the best taste and texture.
• Panko Bread Crumbs – Adds the ideal crunch; if unavailable, use regular breadcrumbs, but expect a softer texture.
• Kosher Salt – Brightens the overall flavor profile.
• Fresh Black Pepper – Provides a layer of mild heat; feel free to adjust based on preference.
• Cayenne Pepper – Add this for an extra kick, if you dare!
For the Dipping Sauces
• Salted Butter – Serves as the base for the rich black pepper hot sauce; unsalted is also fine.
• Frank’s Original Hot Sauce – The key ingredient for your spicy dipping sauce.
• Rice Vinegar – Important for the sweet chili sauce; use unseasoned for the best results.
• Filtered Water – Used to adjust the consistency of your homemade sauces.
• White Sugar – Balances the flavors in your sweet chili sauce perfectly.
• Garlic Cloves – Adds depth and aroma to the sauces.
• Soy Sauce/Tamari – Provides a savory undertone; Tamari is a great gluten-free option.
• Crushed Red Pepper Flakes – Adds more heat to the sweet chili sauce; adjust to taste.
• Cornstarch – Important for thickening the sweet chili sauce to the right consistency.
These Spicy Coconut Chicken Tenders paired with zesty dipping sauces will surely make your tastebuds dance with delight!
How to Make Spicy Coconut Chicken Tenders
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Prepare the Egg Mixture: In a bowl or zip-top bag, whisk together eggs, milk, and sriracha sauce until fully blended. Set aside to let the flavors meld.
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Combine the Breading: In a separate bowl or bag, mix together the sweetened flaked coconut, panko breadcrumbs, cayenne pepper, kosher salt, and fresh black pepper for the ultimate crunchy coating.
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Coat the Chicken: Dip each chicken tender into the egg mixture, allowing excess liquid to drip off. Then, coat generously in the coconut mixture, pressing down gently to ensure it adheres well.
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Preheat the Oven: Set your oven to 200°F and line a baking sheet with paper towels to keep the chicken warm after frying.
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Fry the Chicken: Heat about ½ inch of vegetable oil in a skillet over medium heat (350-375°F). Fry chicken in batches for 3-4 minutes on each side until golden brown and crispy. Transfer to the prepared baking sheet in the oven.
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Make the Black Pepper Sauce: In a bowl, combine melted butter, Frank’s hot sauce, fajita seasoning, and freshly ground black pepper. Whisk together until well combined.
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Prepare the Sweet Chili Sauce: In a saucepan over medium heat, combine rice vinegar, water, white sugar, minced garlic, soy sauce, cayenne, and crushed red pepper flakes. Bring to a boil, then stir in a cornstarch mixture to thicken. Let cool.
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Serve and Enjoy: Present the crispy chicken tenders alongside the warm black pepper hot sauce and sweet chili sauce for dipping. Enjoy every flavorful bite!
Optional: Drizzle with a bit of extra sriracha for an additional kick!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Spicy Coconut Chicken Tenders are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can prep the chicken tenders and breading up to 24 hours in advance; simply coat the chicken in the egg mixture and then in the coconut-panko mix, and refrigerate them until you’re ready to fry. For the dipping sauces, prepare them up to 3 days ahead; store in airtight containers in the fridge to maintain their freshness and flavor. When you’re ready to serve, heat the oil and fry the tenders right before mealtime, ensuring they come out just as delicious and crispy as if made fresh!
Storage Tips for Spicy Coconut Chicken Tenders
Fridge: Store leftover chicken tenders in an airtight container for up to 3 days. To maintain crispness, reheat in the oven at 375°F for about 10-15 minutes.
Freezer: If freezing, place tenders in a single layer on a baking sheet to freeze individually before transferring them to a resealable bag. They can be stored for up to 3 months.
Reheating: To reheat frozen tenders, bake straight from the freezer at 400°F for 20-25 minutes, flipping halfway through, until heated through.
Sauce Storage: Keep any leftover dipping sauces in airtight containers in the fridge for up to 2 weeks. They pair wonderfully with other dishes as well!
What to Serve with Spicy Coconut Chicken Tenders?
These vibrant, crunchy tenders pair wonderfully with an array of mouthwatering accompaniments that enhance their tropical flavors.
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Crispy French Fries: The classic crunch and saltiness of fries perfectly balance the sweetness of the coconut coating. Serve them up for a delightful textural contrast!
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Coleslaw: A tangy slaw adds a refreshing crunch, perfectly complementing the spicy and sweet notes of the chicken. It’s light and helps cut through the richness of the fried tenders.
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Mango Salsa: The bright, fruity flavors of mango salsa elevate the dish, adding a fresh and zesty twist that brightens every bite. This sweet topping transforms the meal into a tropical escape.
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Coconut Rice: Infused with coconut milk, this creamy rice brings out the coconut flavor of the tenders while offering a comforting base. It’s a delicious, filling addition that rounds out your plate beautifully.
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Grilled Pineapple: The sweet, smoky taste of grilled pineapple provides a delightful contrast to the spicy chicken. It’s like a tropical vacation on your plate!
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Iced Tea or Lemonade: A refreshing drink is necessary to quench your thirst. Both iced tea and lemonade complement the spicy kick of the tenders, providing a cool respite with every bite.
These sides and drinks will have your family and friends reaching for more, transforming your meal into an unforgettable dining experience!
Expert Tips for Spicy Coconut Chicken Tenders
• Maintain Oil Temperature: Use a candy thermometer to ensure the oil stays between 350-375°F for the crispiest tenders—too hot and they burn, too cool and they become greasy.
• Use Fresh Ingredients: Always opt for fresh chicken tenderloins for superior flavor. Avoid frozen ones, which can lead to a watery texture.
• Press the Breading: When coating the chicken, press the coconut mixture firmly onto the tenders to ensure a thick and flavorful crust that doesn’t fall off while frying.
• Strain Oil After Frying: Clean out any burnt coconut pieces from the oil between batches to prevent bitterness and ensure each tender fries to perfection.
• Double the Dipping Sauces: Make extra of both the black pepper hot sauce and sweet chili sauce, keeping them in the refrigerator for up to two weeks. They complement any meal beautifully!
• Adjust Spice to Taste: Modify the amount of sriracha and cayenne pepper in both the tenders and sauces according to your heat preference, ensuring the Spicy Coconut Chicken Tenders match your liking!
Spicy Coconut Chicken Tenders Variations
Customize your dining experience with a world of flavor possibilities that will make your taste buds sing.
- Seafood Swap: Substitute chicken tenderloins with shrimp or fish fillets for a delightful seafood version.
- Gluten-Free: Use gluten-free panko breadcrumbs and a gluten-free soy sauce or Tamari for a tasty, inclusive dish. Enjoy the same great crunch without compromise!
- Zesty Citrus: Add zest from lime or lemon to the egg mixture for a refreshing citrus hint that brightens up every bite.
- Herb Infusion: Mix chopped fresh herbs like cilantro or parsley into the breading for an aromatic twist. The fresh herbs will elevate the overall flavor profile!
- Spice Level: Adjust the heat by increasing the amount of cayenne or a few extra dashes of sriracha sauce. This is perfect for those who crave a serious kick!
- Baked Version: Try baking instead of frying for a lighter option. Coat the tenders as usual, then bake at 400°F for about 20-25 minutes, turning halfway through for even crisping.
- Coconut Flour Coating: For a lower-carb option, use coconut flour in place of panko. It will provide a delightful crunch while keeping the flavors intact.
- Tropical Fruit Salsa: Serve with a fresh mango or pineapple salsa for a sweet contrast to the spicy tenders. It’s a refreshing addition that awakens your senses!
Spicy Coconut Chicken Tenders Recipe FAQs
How can I select the best chicken tenderloins?
Absolutely! Look for chicken tenderloins that are firm and pink, without any dark spots or discoloration. Fresh tenderloins should have a mild aroma. If you can, buy organic or free-range options for the best flavor.
What is the best way to store leftover Spicy Coconut Chicken Tenders?
Store any leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. To keep them crispy, reheat in the oven at 375°F for about 10-15 minutes until warmed through. This method helps restore their crunch!
Can I freeze these chicken tenders?
Certainly! To freeze, arrange the cooked tenders in a single layer on a baking sheet and place them in the freezer until firm. Transfer them to a resealable freezer bag after they are frozen individually. They can be stored for up to 3 months. When ready to enjoy, bake them straight from the freezer at 400°F for 20-25 minutes, flipping them halfway through.
What do I do if my breading is falling off during frying?
Very! If the breading keeps falling off, try pressing the coconut mixture into the chicken more firmly after coating. Make sure your egg mixture is well combined so it fully binds the breading. Also, ensure that the oil is hot enough (around 350-375°F); if too cool, the breading can slip off.
Are these Spicy Coconut Chicken Tenders safe for people with gluten sensitivities?
For those with gluten sensitivities, you can easily make these chicken tenders gluten-free by using gluten-free panko breadcrumbs and tamari instead of regular soy sauce in the dipping sauces. Just be sure to check that all your ingredients are labeled gluten-free.
How long can I keep the homemade dipping sauces in the fridge?
I often make extra sauces, and you can too! Store leftover dipping sauces in airtight containers in the refrigerator for up to two weeks. They’re not only perfect with these tenders but also pair wonderfully with grilled vegetables or as a zesty salad dressing!
Spicy Coconut Chicken Tenders You’ll Want to Devour Today
Ingredients
Equipment
Method
- Prepare the Egg Mixture: In a bowl, whisk together eggs, milk, and sriracha sauce until fully blended. Set aside.
- Combine the Breading: In a separate bowl, mix together coconut, panko breadcrumbs, cayenne, kosher salt, and black pepper.
- Coat the Chicken: Dip each chicken tender into the egg mixture, then coat in the coconut mixture.
- Preheat the Oven: Set oven to 200°F and line a baking sheet with paper towels.
- Fry the Chicken: Heat oil in a skillet, fry chicken for 3-4 minutes on each side until golden brown.
- Make the Black Pepper Sauce: Combine melted butter, Frank’s hot sauce, seasoning, and black pepper until combined.
- Prepare the Sweet Chili Sauce: Combine rice vinegar, water, sugar, garlic, soy sauce, cayenne, and red pepper. Bring to a boil, then add cornstarch to thicken.
- Serve and Enjoy: Present the chicken tenders with the dipping sauces.