Description

Tender chicken is coated in coconut and panko bread crumbs and then fried to a golden brown for a dinner the whole family will love! Perfect with a sweet chili dipping sauce!

Ingredients

Scale

1/2 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large egg whites
1.5 cups shredded sweetened coconut
½ cup panko
1 1/2 lbs chicken tenders
vegetable oil (for frying)

Instructions

Step: Mix cornstarch, salt and pepper in a small bowl and set aside.
Step: Beat egg whites in a medium size mixing bowl until frothy.
Step: Place coconut and panko bread crumbs in a shallow bowl and mix to combine.
Step: Dredge chicken tenders in cornstarch mixture; shake off excess.
Step: Dip chicken in egg whites, then press chicken into the coconut.
Step: Turn over and press into coconut again to coat both sides.
Step: Heat oil in a heavy skillet (oil should be about ½”-¾” deep – add more oil if needed).
Step: Add chicken to the hot oil in batches.
Step: Fry until cooked through, about 3 to 4 minutes on each side.
Step: Serve immediately.

Notes

You can substitute all-purpose flour for the cornstarch. Feel free to omit the panko bread crumbs if you wish. You can add a dash of tabasco to the egg white for a little kick if you want. Serve with sweet chili sauce.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Lunch & Dinner
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 817 kcal
Sugar: 13 g
Sodium: 1990 mg
Fat: 41 g
Saturated Fat: 14 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 74 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 78 mg

Keywords: coconut chicken tenders, dinner recipe