1 pound chicken tenders
1 cup all-purpose flour
2 large eggs
1 cup shredded coconut
1 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon sriracha sauce
Vegetable oil for frying
Directions
1. Begin by setting up your breading station. In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the shredded coconut, panko breadcrumbs, salt, pepper, garlic powder, and paprika.
2. Dip each chicken tender into the flour, shaking off any excess, then into the beaten eggs, and finally into the coconut-panko mixture, pressing gently to adhere.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
4. Once the oil is hot, carefully add the chicken tenders to the skillet, cooking in batches if necessary. Fry each side for about 3-4 minutes, or until golden brown and cooked through.
5. Remove the chicken tenders from the skillet and place them on a paper towel-lined plate to drain any excess oil.
6. To make the Bang Bang Sauce, whisk together the mayonnaise, sweet chili sauce, and sriracha in a small bowl.
7. Serve the crispy coconut chicken tenders with the Bang Bang Sauce on the side for dipping.
Variations & Tips
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For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. If you have picky eaters, you can omit the coconut and just use panko breadcrumbs for a more traditional chicken tender. For a milder sauce, reduce the amount of sriracha or replace it with ketchup for a sweeter flavor. You can also bake the tenders at 400°F for about 20 minutes, flipping halfway through, for a healthier option.
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