These Coconut Chicken Tenders are baked, not fried, making them a lighter yet perfectly crispy option. The secret to their irresistible crunch is the coconut-infused Panko breading, which means you don’t even need to add extra coconut—it’s already in the mix!
Kikkoman® Coconut Seasoned Panko Bread Crumbs get their rich flavor from coconut flakes and coconut milk. If you love coconut breading on shrimp, chicken, fish, vegetables or tofu, give them a try. They’re perfect for baking, frying, and air-frying.
Tips & Tricks
- You can also make these Coconut Chicken Tenders in an air-fryer. Work in small enough batches to avoid overcrowding so the tenders crisp evenly.
- To make a Coconut Chicken Sandwich, prepare the tenders as directed, and serve them on toasted bread or buns with shredded romaine lettuce. If you like, blend a little mayo into Orange Soy Dipping Sauce to use as a spread for the sandwich. Or use Kikkoman® Sriracha Mayo or Kikkoman® Wasabi Sauce.
- Looking for a fun, kid-friendly twist on Coconut Chicken Tenders? Just cut the chicken tenderloins into bite-sized nuggets and follow the recipe as directed.
- If you have leftover Coconut Chicken Tenders, cut them into cubes and serve them over a salad of hearty greens like kale or romaine with a dressing made with a splash of Kikkoman® Teriyaki Marinade & Sauce.
- The Orange Soy Dipping Sauce in this recipe is easy to make and goes great with all kinds of finger foods, like eggrolls, fresh spring rolls, dumplings, and chicken wings.
