Coconut chicken tenders with a kick hit every note at once — moist, crispy, spicy, and gloriously sweet. Chicken strips go through a three-bowl breading of coconut flour, egg, and unsweetened shredded coconut, then fry until golden in coconut oil. Honey-Dijon dip on the side seals the deal.
Coconut Chicken Tenders with a Kick
Moist yet crispy, perfectly spicy thanks to red pepper and cayenne, yet gloriously sweet at the same time, these Coconut Chicken Tenders with a Kick are absolute perfection! If you want to mix things up a bit, the Mango Salsa from the Spiced Salmon with Salsa is an excellent substitute for the homemade honey mustard used here.
Serves 2–3
2 chicken breasts
2 tablespoons (30 ml) coconut flour
1⁄4 teaspoon (20 ml) sea salt
1⁄4 teaspoon (20 ml) white pepper
1⁄4 teaspoon (20 ml) crushed red pepper flakes
Pinch cayenne pepper
1 egg
1 cup (240 ml) unsweetened shredded coconut
2 tablespoons (30 ml) coconut oil
2 tablespoons (30 ml) Dijon mustard
1 tablespoon (15 ml) raw organic honey
- Slice chicken breasts lengthwise into tenders (approximately 4 per breast), then place three bowls on counter (for the “breading” process). Fill the first bowl with coconut flour, salt, pepper, red pepper flakes, and cayenne pepper. Fill the second bowl with 1 egg (scramble in the bowl). Fill third bowl with unsweetened coconut. Take each tender and dredge with the flour mixture, dip in egg, and coat with coconut. Place coated chicken on a plate.
- Heat coconut oil in large skillet over medium heat. Add chicken tenders in batches, and cook approximately 5 minutes per side, or until chicken is cooked through and coconut flakes are golden brown.
- Whisk Dijon mustard and honey together in small bowl. Serve as a dip with chicken tenders.
Pro Tips
- Set up your three bowls — coconut flour with the cayenne and red pepper flakes, beaten egg, then shredded coconut — and dredge with one hand to keep the breading from clumping on your fingers.
- Slice the breasts lengthwise into even tenders (about 4 per breast) so they cook through in the same 5 minutes per side.
- Fry in batches over medium heat; crowding the pan drops the temperature and steams the coconut coating instead of crisping it.
- The honey-Dijon dip is a two-ingredient wonder, but mango salsa makes an excellent sweet-hot substitute when you want to switch it up.
Frequently Asked Questions
Can I bake these coconut chicken tenders instead of frying?
Yes — bake at 400°F on a lined sheet for about 15–18 minutes, flipping once, until the coconut is golden and the chicken is cooked through.
How spicy are they?
The red pepper flakes and cayenne in the flour give each tender a gentle, building heat that the honey dip cools down nicely.
How do I keep the coconut coating from falling off?
Press the shredded coconut on firmly after the egg dip and let the coated tenders rest on a plate for 5 minutes before frying so the coating sets.
How long do leftovers keep?
Up to 2 days in the fridge. Reheat in a hot oven or skillet to bring the coconut crust back to life — the microwave will make it soggy.
Recipe Card
Ingredients
Method
- Slice chicken breasts lengthwise into tenders (approximately 4 per breast), then place three bowls on counter (for the “breading” process). Fill the first bowl with coconut flour, salt, pepper, red pepper flakes, and cayenne pepper. Fill the second bowl with 1 egg (scramble in the bowl). Fill third bowl with unsweetened coconut. Take each tender and dredge with the flour mixture, dip in egg, and coat with coconut.
- Place coated chicken on a plate.
- Heat coconut oil in large skillet over medium heat.
- Add chicken tenders in batches, and cook approximately 5 minutes per side, or until chicken is cooked through and coconut flakes are golden brown.
- Whisk Dijon mustard and honey together in small bowl.
- Serve as a dip with chicken tenders.
