Description

This Coconut-Crusted Chicken Tenders recipe features tender chicken coated with a crispy, toasted shredded coconut crust and served with a tangy, sweet pineapple dipping sauce. Marinated in a bright combo of pineapple and lime juice, these tenders are pan-fried in fragrant coconut oil to a perfect golden brown. Ideal as a flavorful appetizer or main dish, this tropical-inspired meal balances savory, sweet, and citrus notes for a crowd-pleasing treat.

Ingredients

Scale

Chicken and Marinade

1 pound chicken tenders
⅓ cup pineapple juice (reserved from canned pineapple)
1 tablespoon fresh lime juice
½ teaspoon fine sea salt

Coconut Coating and Frying

1 cup unsweetened shredded coconut
¼ cup coconut oil (for frying)

Pineapple Dipping Sauce

1 can (14 oz) pineapple chunks, drained (reserve juice)
1 tablespoon blackstrap molasses
1 tablespoon honey
1 teaspoon fish sauce
2 tablespoons reserved pineapple juice

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Dipping Sauce: In a blender, combine pineapple chunks, blackstrap molasses, honey, fish sauce, and reserved pineapple juice. Blend until smooth. Transfer the sauce to a small bowl and set aside to serve with the chicken.
Marinate the Chicken: In a large plastic bag or bowl, whisk together ⅓ cup pineapple juice, 1 tablespoon lime juice, and ½ teaspoon sea salt. Add the chicken tenders and refrigerate for 1 to 1½ hours to allow the flavors to penetrate the meat.
Coat the Chicken: Spread 1 cup shredded coconut evenly on a shallow plate. Remove chicken tenders from the marinade, letting excess liquid drip off. Roll each tender thoroughly in the shredded coconut, pressing lightly to ensure the coconut sticks well and forms an even coating.
Fry the Chicken: Heat ¼ cup coconut oil in a large skillet over medium-high heat. Carefully place coated chicken tenders in the hot oil and fry for 2-3 minutes per side, until they turn golden brown and are cooked through. If cooking in batches, wipe the skillet clean and add fresh oil before frying the next batch to ensure even cooking and crispiness.
Serve: Serve the coconut-crusted chicken tenders immediately while hot, accompanied by the prepared pineapple dipping sauce for dipping.

Notes

Use unsweetened shredded coconut for a crisp, toasted coating without added sugar.
Marinate the chicken for at least 1 hour to maximize flavor and tenderness.
If you prefer less sweetness, reduce the honey or molasses slightly in the dipping sauce.
Monitor oil temperature to avoid burning the coconut coating; medium-high heat is ideal.
This recipe can be doubled for larger gatherings, frying in batches as needed.