Description
Crunchy and juicy chicken tenders coated with shredded coconut and panko breadcrumbs, served with a zesty spicy honey mustard dipping sauce.
Ingredients
Units
Scale
- 1 1/2 lbs chicken tenders
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup shredded unsweetened coconut
- 1 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Oil for frying or baking
- 1/4 cup Dijon mustard
- 3 tbsp honey
- 1 tbsp mayonnaise
- 1 tsp hot sauce (adjust to preference)
- 1/2 tsp apple cider vinegar
- Pinch of salt
Instructions
- Set up three bowls: one with flour (seasoned with garlic powder, paprika, salt, and pepper), one with beaten eggs, and one with a mix of coconut and panko breadcrumbs.
- Dredge each chicken tender in the flour mixture, then dip in egg, and coat with the coconut-panko blend.
- For frying: Heat oil in a deep skillet and fry tenders in batches for 3–4 minutes per side or until golden brown and cooked through.
- For baking: Preheat oven to 400°F (200°C). Place coated tenders on a parchment-lined baking sheet, spray with oil, and bake for 20–25 minutes, flipping halfway through.
- For the sauce, whisk together Dijon mustard, honey, mayonnaise, hot sauce, apple cider vinegar, and salt until smooth.
- Serve the chicken tenders hot with the spicy honey mustard sauce on the side or drizzled on top.
Notes
- For extra heat, increase the amount of hot sauce in the dip.
- Use a wire rack on your baking sheet for crispier baked tenders.
- These tenders freeze well; reheat in the oven or air fryer.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 460
- Sugar: 6g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 125mg
