Coconut Crusted Chicken Tenders


After drooling all over the computer screen a couple weeks ago, when I saw what Alice did with some chicken tenders, I knew I had to make them!  She made this slightly sweetened tenders for her daughters’ birthday party, if a bunch of giggly 8 year olds love them, I knew we would, too.  I loved that she used coconut in the breading;  why, had I never thought of that?  I decided to take her basic concept and spice it up a bit by adding red chilies and fresh basil to the seasoning as well I left out the orange juice.  It was slightly spicy but not over the top, your kids will still like it.  The peanut sauce was a great compliment to the sweet coconut and hot chilies.  Serve with a cucumber salad and you have a perfect meal.

Recipe:  Coconut Chicken Tenders

*recipe idea from Savory Sweet Life
1 lb chicken tenders, free range/organic

1 cup panko

1 cup unsweetened coconut flakes

2 red chilies, minced

fresh basil, handful, minced

1 egg

1/2 cup milk

kosher salt, to taste

fresh cracked black pepper

peanut oil, for frying

Peanut Sauce

Wash the chicken and pat dry.  Mix the egg and milk in a dish.  Combine, the panko, coconut, chilies, basil, salt and pepper, mix well.  Heat the peanut oil in a shallow frying pan, about 1/2 inch up the side.  Dip a tender in the egg mixture, coat with panko mixture and gently pan fry in the peanut oil.  Continue with all the tenders.  When you remove the tender from the hot oil, lay the tenders on a paper towel, in a warm oven.  Serve.  Eat.

Recipe:  Peanut Sauce

1 can of coconut milk

4 tablespoons creamy peanut butter

2 tablespoons light brown sugar

3 teaspoons curry paste

2 tablespoons fresh lime juice

Mix everything in a bowl until smooth.

Recipe:  Cucumber Salad

2 tablespoons caster sugar

1/4 cup lime juice

1/4 cup rice vinegar

1 cucumber, thinly sliced

1 carrot, grated

1/4 red onion, thinly sliced

Place the sugar, lime juice and vinegar in a non-metallic bowl and stir until dissolved.  Add the cucumber, carrot, red onion and toss well to coat.  Cover and refrigerate for 1 hour.  Makes 2 cups.


  1. I love your version too!

  2. Mmm…I love the flavors you have here: coconut+chiles and the coconut+curry sauce! When I read this I thought of the same thing: why hadn’t I thought of combining panko and coconut flakes?! It reminds me of fried coconut shrimps. :)

    Thank you for adding that simple salad recipe. I’m making an effort to incorporate light salads in my daily meals.

  3. Jennifer says:

    I’m now craving these sweet, zesty fingers to go with the coconut water I’m sipping currently…

  4. I’ve been craving coconut shrimp lately, and now I’m craving this, too! It looks really great. I love that you paired them with a peanut dipping sauce.

  5. What a fantastic way to prepare chicken tenders. I love the crunchy, spicy coconut coating and dipped in that peanut sauce sounds like heaven for this foodie!

  6. Love this! I love cooking with Panko as well it has opened a whole new “unfried” world!!

  7. Jessica says:

    These look really good and I bet my kids would go crazy for them! I just got some Himalayan sea salt and organic peppercorns from Sustainable Sourcing and I think I’ll give them a try in this recipe tonight. Thanks so much for sharing!

  8. oh i really like the sound of these. coconut and chicken always make such a great combination. will have to try this – i know my men will like this!

  9. Canada provinces says:

    Curried Coconut Chicken – AllrecipesCurried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

  10. Canada provinces says:

    Use coconut milk with creamy peanut butter and some red curry seasoning. This is what is in the sauce at some Thai restaurants for red curry, or mamasan, chicken.

  11. Oh.My.Goodness. These look so flavorful… I want a bite please ;-)

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