Thursday 26 November, 2020

Loop Sunday Lunch: Coconut Crusted Chicken Tenders

What's for lunch?

These deliciously crispy Coconut Crusted Chicken Tenders courtesy Ambs Loves Chicken can go with any side for a quick lunch, dinner or even snack.

Coconut Crusted Chicken Tenders



6-8 boneless chicken tenders (or 2-3 chicken breasts)

3/4 cup white flour

2 large eggs

1/4 cup milk

1 tablespoon hot sauce

1 cup panko breadcrumbs

1 1/2 cups unsweetened shredded coconut

For the spicy sweet sauce:

Vegetable or peanut oil

Spicy sweet sauce

1/2 cup light mayo

1/2 teaspoon hot sauce

3 tablespoons honey

1/2 tablespoon rice vinegar



  1. If using chicken breasts, slice into long strips/tenders (about 3-4 each depending on size)
  2. Sprinkle both sides of chicken with s&p
  3. Place each piece of chicken in flour on both sides until coated
  4. In a shallow bowl whisk eggs, milk, and sriracha together
  5. In a separate shallow bowl combine panko, coconut, s&p
  6. Take chicken pieces and dip in wet mixture then dry mixture and press to coat breadcrumb mixture to stick to chicken
  7. If baking- preheat oven to 400 f and place chicken tenders on a sprayed tin foil baking sheet, spray tops of chicken as well (i used avocado oil spray)
  8. Bake for 15 minutes and flip, then bake about 10-15 minutes more until crispy (watch chicken does not brown or burn on edges!)
  9. If frying- in a fryer heat peanut oil (or any high temperature oil) to 375 f, place chicken slowly away from you into oil with fryer basket in fryer, fry for 12 minutes until crispy & browned


  1. Whisk all ingredients together
  2. Set in fridge until serving

Serve with a salad or side dish of your choice. Enjoy!

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