Coconut Chicken Tenders

Crisp, crunchy chicken tenders that are sure to be a hit for everyone in the family. So quick, simple and easy – perfect for those busy weeknights!

Coconut Chicken Tenders - Crisp, crunchy chicken tenders that are sure to be a hit for everyone in the family. So quick, simple and easy too!

Let me just start by saying that these are definitely not like your childhood chicken fingers. Nope. They’re a million times better, smothered in that sweet coconut goodness, giving you that tropical flare in these amazingly crisp-crunchy chicken tenders.

Coconut Chicken Tenders - Crisp, crunchy chicken tenders that are sure to be a hit for everyone in the family. So quick, simple and easy too!

And these babies are impossibly easy to make using pantry ingredients that you already have on hand. Not only that – both kids and grown-ups will be dying to get their hands on these!

Coconut Chicken Tenders - Crisp, crunchy chicken tenders that are sure to be a hit for everyone in the family. So quick, simple and easy too!

Best of all, when you’re ready to serve, you can dip these in your favorite dipping sauces – ketchup, ranch, BBQ sauce, buffalo sauce, sweet Thai chili sauce, etc. – the sky is the limit! Although we used a sampling of all sauces and loved them all!

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Coconut Chicken Tenders

Crisp, crunchy chicken tenders that are sure to be a hit for everyone in the family! So quick, simple and easy too!

5.00 stars (1 ratings)
15 minutes15 minutes

Ingredients:

  • 1 cup vegetable oil
  • 2 pounds boneless, skinless chicken breasts, cut into strips
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 1 teaspoon soy sauce
  • 1 teaspoon Sriracha, optional
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups Original Bisquick™ mix
  • 1 cup shredded sweetened coconut
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Heat vegetable oil in a large skillet over medium high heat.
  2. Season chicken with salt and pepper, to taste. In a large bowl, whisk together eggs, soy sauce, Sriracha, garlic powder, ginger and 2 tablespoons water.
  3. In another large bowl, combine Bisquick mix and coconut.
  4. Working one at a time, dip chicken into egg mixture, then dredge in Bisquick mixture, pressing to coat.
  5. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
  6. Serve immediately, garnished with cilantro, if desired.

Adapted from Betty Crocker.

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Disclosure: This post is sponsored by Betty Crocker via Burst Media. All opinions expressed are my own.