Coconut Crusted Chicken Bites
Prep time
Cook time
Total time
Coconut in the breading mixture adds a tropical flair to this dish!
Serves: 4
  • 2 large eggs
  • ¼ cup coconut milk
  • ½ cup flour
  • 1 cup Panko bread crumbs
  • 1 cup shredded sweetened coconut
  • ½ tsp salt
  • ½ cup Canola oil
  • sweet chili sauce (for dipping)
  1. Wash and dry chicken tenders.
  2. Prepare three separate glass dishes for the dipping process.
  3. In first bowl: combine flour and salt.
  4. In second bowl: Whisk eggs and milk together.
  5. In third bowl: Stir panko crumbs and coconut together.
  6. Coat chicken strips in three bowls beginning with the flour/salt, then the eggs/milk, and lastly the panko/coconut mixture.
  7. Set aside on plate until desired oil temperature is reached.
  8. Heat ¼ cup of canola oil in large skillet over medium-high heat.
  9. You will know when the oil is hot enough as the flour will sizzle and bubble when in contact with the oil.
  10. Place chicken strips in the hot oil with about an inch in between each chicken piece.
  11. When nicely browned, place chicken strip on paper towel to drain fat.
  12. When all chicken pieces are nicely browned, place all strips onto a cooking sheet and bake in a 350F oven for approximately 10 minutes. (Cooking time may vary depending on the thickness of your chicken tenders).
  13. Serve immediately with your favorite store bought sweet chili sauce and salad.