Description
These Coconut-Crusted Chicken Tenders are a tropical twist on a classic favorite, featuring tender chicken coated in unsweetened shredded coconut and pan-fried to golden perfection. Paired with a vibrant pineapple dipping sauce made from fresh pineapple chunks, molasses, honey, and fish sauce, this dish delivers a perfect balance of sweet, tangy, and savory flavors ideal for a quick and delicious meal.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken tenders
- â…“ 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
Instructions
- Prepare the Dipping Sauce: In a blender, combine the pineapple chunks, blackstrap molasses, honey, fish sauce, and 2 tablespoons of the reserved pineapple juice. Blend until smooth, then transfer the sauce to a small bowl and set it aside to allow the flavors to meld.
- Marinate the Chicken: In a large plastic bag or bowl, whisk together the ⅓ cup pineapple juice, fresh lime juice, and sea salt to create the marinade. Add the chicken tenders to the mixture, ensuring they are fully coated. Seal the bag or cover the bowl and refrigerate for 1 to 1½ hours to tenderize and infuse the chicken with flavor.
- Coat the Chicken: On a shallow plate, spread out the unsweetened shredded coconut. Remove the chicken tenders from the marinade, letting the excess liquid drip off. Roll each tender thoroughly in the shredded coconut, pressing gently to ensure an even coating that will crisp nicely when cooked.
- Fry the Chicken: Heat the coconut oil in a large skillet over medium-high heat until hot but not smoking. Fry the coconut-coated chicken tenders for 2-3 minutes per side until they are golden brown and cooked through (internal temperature should reach 165°F/74°C). If cooking in batches, carefully wipe the skillet clean between batches and add fresh coconut oil to maintain crispness and prevent burning.
- Serve: Arrange the crispy coconut-crusted chicken tenders on a serving plate and serve immediately alongside the prepared pineapple dipping sauce for a deliciously satisfying meal.
Notes
- For extra crispiness, you can toast the shredded coconut lightly in a dry skillet before coating the chicken.
- Be careful not to overcrowd the skillet when frying to ensure the tenders cook evenly and remain crispy.
- Leftover dipping sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Use fresh lime juice for the best flavor impact in the marinade.
- Adjust the sweetness of the dipping sauce by varying the honey to suit your taste preference.
