Spicy Coconut Chicken Tenders

Behind This Coconut Chicken Tenders Recipe

Call me a 5-year-old, but my obsession with chicken nuggets and chicken tenders is sooo real. In fact, on my first date with my husband, he took me to a semi-fancy restaurant, and guess what I ordered? Yup, chicken tenders…with ranch, honey mustard, ketchup, and sweet chili sauce on the side. You could call me the queen of condiments. They elevate food and make each bite THAT much more interesting.

I used my love for condiments and chicken tenders as inspiration for these spicy coconut chicken tenders (and my honey buffalo chicken tenders and hot lemon pepper chicken tenders). The flavor starts at the beginning, with sriracha in the egg wash and cayenne pepper in the breading mixture. The sweet and crisp coconut really balances out the heat, though, and adds a light, crispy texture.

The real spice comes from the dipping sauce! I included a garlicky homemade sweet chili sauce and a spicy Tex-Mex black pepper hot sauce. They are SO GOOD when paired with the sweet coconut. (Though, pro-tip – these sauces are great for pretty much ANYTHING dippable…so make a double batch!)

Tips From My Kitchen

• Some breading will fall off. Coconut can be tricky to work with when it comes to adhering to the chicken or when it burns at the bottom of the pan. Don’t get frustrated because I have lost lots of coconut breading in the cooking process and they still turn out incredible. Just try to pack on as much breading as you can, so if you lose some, you will still have plenty.
• Remove any burnt coconut. Be sure to strain out the burning coconut at the bottom of the pan with a slotted spoon. This will help prevent it from sticking to your next batch of chicken or from smoking up your kitchen.
• Candy thermometers are highly recommended for the frying process. It helps you to maintain your oil temperatures because they will be constantly shifting as you add more chicken.
• Try it with shrimp. You can easily use this recipe to make spicy coconut shrimp too. Just adjust the frying time, as shrimp cooks quickly.
• Double the sauces. I like to double the sauce recipes and keep them in the fridge for future use. They last for a few weeks when stored in a mason jar.

Do I Have To Make These Spicy?

Nope! Just skip the sriracha in the egg wash and the cayenne in the flour to make regular coconut chicken tenders. Then you can dip them in any sauce you want!

Key Ingredients

Here’s an overview of the primary ingredients needed to make these chicken tenders, plus the hot sauce and sweet chili sauce. The full list and exact measurements can be found in the recipe card at the end of the post.

Coconut Chicken Tenders

• Chicken – I like to use chicken tenderloins because they’re already the perfect size. You can also slice boneless, skinless chicken breast into strips.
• Egg & milk – For the egg wash to help the breading stick.
• Sriracha sauce – Sriracha is added to the egg wash to give these tenders some spicy flavor right off the bat.
• Sweetened flaked coconut – I like Baker’s coconut.
• Panko crumbs – Panko breadcrumbs are ideal for coating these chicken tenders because they are crispier and lighter than regular breadcrumbs.
• Spices – Salt, pepper, and cayenne. The cayenne is optional and can be omitted if you don’t want these to be too spicy.

Black Pepper Hot Sauce

• Fajita seasoning – I use fajita seasoning as a shortcut to add robust flavor to the hot sauce.
• Black pepper – I use 2 teaspoons, feel free to add more/less to suit your tastes.
• Butter – Salted butter helps balance the spicy flavors.
• Hot sauce – I use Frank’s Original as the base for this, but any good quality hot sauce works.

Sweet Chili Sauce

• Rice vinegar – Be sure to use unseasoned vinegar.
• Garlic – Fresh garlic is a MUST here! No jarred garlic.
• Soy sauce – Tamari sauce can be used for a gluten-free version.
• Spices – Red pepper flakes and cayenne pepper add the heat.
• Sambal oelek – Sambal oelek is a chili paste used in a lot of Asian dishes. If you don’t have it, use sriracha plus a tablespoon of crushed red pepper flakes.
• Cornstarch – Thickens the sauce.

Side Dish Ideas

My all-time favorite way to enjoy these spicy coconut chicken tenders is with my crispy oven baked fries. They are the perfect match and the fries taste even better dipped in these homemade sauces!

Truly, though, any fries or potato wedges will work. I also really like copycat Wendy’s fries. These loaded baked potato slices are a more grown-up version of having fries on the side!

Proper Storage

Store leftover coconut chicken tenders in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months.

To maintain the crispiness, I recommend reheating them in the air fryer or the oven. They can even be reheated from frozen!

Store sauces in an airtight container, such as a mason jar, for 2-3 weeks. Reheat in the microwave before serving, as they are best enjoyed warm.