Coconut-crusted Fried Chicken Tenders

Coconut-crusted Fried Chicken Tenders

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 to 3
Author Connie Veneracion


  • 12 chicken tenders
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ginger powder
  • 1/3 cup all-purpose flour
  • 1/2 cup desiccated coconut
  • cooking oil for frying
  • 2 tablespoons plain mustard
  • 2 tablespoons honey
  • 1 tablespoon Sriracha


  • Wipe the chicken tenders dry with paper towels. Sprinkle with salt, pepper, garlic powder, onion powder and ginger powder. Toss to mix well.
  • Make the batter by mixing together the flour and desiccated coconut with enough water to make a thick but still pourable paste.
  • Heat enough cooking oil to reach a depth of at least three inches.
  • Coat each chicken tender in batter and drop into the hot oil. Fry until crisp and golden, in batches if necessary.
  • While the chicken tenders fry, make the glaze. Mix together the mustard, honey and Sriracha.
  • Scoop out the chicken tenders and dump into a mixing bowl. Pour in the glaze and toss to coat each piece.
  • Serve the coconut-crusted fried chicken tenders at once.