Coconut Chicken Tenders, baked or air fried these delicious crispy little chicken strips are absolutely delicious! Gluten-free, crunchy and very moreish, they are the best way to enjoy chicken strips. Tenderised by coconut milk, you'll wonder why you've never made them before!
Why you're going to love this recipe
These chicken tenders aren't just amazing because they are made with coconut! Here are some reasons the whole family will love them:
- gluten-free and dairy-free
- the chicken is super tender and juicy
- baked not fried
- tropical taste thanks to the coconut
- marinating in coconut milk adds flavour, tenderness and juiceness
- easy to cook in the oven or airfryer
- freezer friendly before cooking
- great served with Sweet Potato Fries or Zucchini Chippies
What goes into the recipe
- coconut milk- is so amazing for helping the chicken in these coconut chicken tenders to remain juicy and tender, even when it is baked to give it a crunchy outside.
- chicken breast- choose free range where you can, organic if you want to. No chickens in Australia are fed antibiotics, so if that is your reason for choosing organic, you can actually just go with free range.
- coconut flour- coating these in coconut flour as part of the base for attaching the crumb layer is AWESOME! But you can switch for plain flour if you don't need these to be gluten free. Coconut flour really is great for creating the glue for the crumb layer as it absorbs moisture really well.
- shredded coconut- adds to the coconut flavour and adds texture to the recipe. You could swap for desiccated coconut, but it won't give the same textural experience.
- quinoa flakes- these are made from quinoa and are gluten free. You can swap them for rolled oats if you don't need your coconut tenders to be gluten free.
- panko crumbs- I used the orgran premium breadcrumbs they are entirely gluten and dairy free. However, you can swap them for normal panko crumbs if you don't need these to be gluten free.
How to make this recipe
- First cut your chicken into strips. (image 1)
- Pour over the coconut milk and allow to marinate for 1 hour minimum in the fridge. (you could also do this the day before, or even at breakfast time) (image 2)
- Pull out the chicken strips, discarding the coconut milk.
- Coat each piece in the coconut flour. (image 3)
- Mix the eggs with the water. (image 4)
- Mix the shredded coconut, panko crumbs and quinoa in a large bowl.
- Dip each strip in the egg. (image 5)
- Dip each strip into the crumbing mixture. (image 6 and 7)
- Place on a baking tray and spray lightly with oil, spacing them in a single layer.
- Bake at 180 degrees celsius for 30 minutes, turning after 15 minutes.
- OR Airfry for 20 minutes on high, turning halfway through.
Airfryer recipe version
- follow all the steps for coating and prepping the chicken
- preheat your air fryer as per its instructions
- cook on high for 20 minutes, turning halfway through
Expert Tips and FAQs
Yes! I freeze after coating in the crumbing mixture on a tray, when solid move to a container. When you want to cook them, pop them frozen in the oven when it's preheating. And cook from when it gets to temperature. Alternatively they can also be cooked from frozen in the airfryer.
Nope, swap for normal panko crumbs, and also use rolled oats if you like.
More yummy chicken ideas
Chicken is such a family favourite, no matter how you cook it! There are so many ways to cook it- it's super versatile! For some of our favourites, check out these options:
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Coconut Chicken Tenders
Ingredients
- 1.5 kgs chicken breast
- 400 mls coconut milk
- 1.5 cups coconut flour
- 2 cups of breadcrumbs of your choice (I've used gluten free "panko")
- 1 cup shredded coconut
- 6 tablespoons quinoa flakes
- 2 eggs
- 1 cup water
Instructions
- Decide how you want your chicken shaped, cut out any excess fat and chop up.
- Pour the coconut milk over the chopped chicken and leave in the fridge for at least an hour.
- Drain the coconut milk from the chicken pieces and discard.
- Roll the chicken in the coconut flour.
- Whisk the eggs with a cup of water.
- Mix the remaining dry ingredients together.
- Dip the chicken strips in the egg and then dip into the dry ingredients. Lay out on a tray.
- BAKE at 180 OR FREEZE.
- Lightly grease an oven tray with the oil of your choice and drizzle the oil over the chicken.
- Bake at 180 degrees for approx 30 minutes, turning halfway through.
To FREEZE- uncooked:
- Freeze laid out on a backing tray until solid and then transfer to a container. Bake at 180 from frozen for approx 40 minutes.
Dannii says
I love coconut and chicken together and this looks delicious.
Jen says
These have the best flavor! So quick and easy to get on the dinner table too. This will be going into our regular dinner rotation.
Angela says
The coconut in the tenders is everything! Makes them so flavorful and a touch sweet. Love this!
Julia says
Mmm...these tenders sound delicious! Putting them on my menu for next week!
Jeri says
This was a fantastic recipe! Thank you so much for sharing it! The coconut flavor is so good. I used the Air Fryer and they were so tasty. Thanks again!