Coconut Chicken Tenders

Prep Time
10 mins
Cook Time
15 mins
4 servings
Recipe by:

The sweetness of coconut balances the seasoned breadcrumbs and provides a satisfying crunch to this fun finger food. - Liz Ward, MS, RD

Make This Recipe


  • 1/2 cup all-purpose flour
  • 1/2 cup shredded coconut
  • 1/2 cup seasoned Panko breadcrumbs
  • 3 Eggland's Best eggs, large
  • 1 pound boneless skinless chicken breast, cut into 1-inch strips
  • 2 tablespoons canola oil


  1. Place flour in one-quart re-sealable plastic food storage bag.
  2. In a separate food storage bag, combine the coconut and breadcrumbs, seal bag
  3. and shake to mix well.
  4. In a medium shallow bowl, beat the eggs.
  5. Working in batches, add the chicken to the flour bag and
  6. coat well, then dip each piece in the egg mixture and place in the bag
  7. with the coconut and breadcrumbs and shake to coat chicken.
  8. Heat a 12-inch skillet over medium-high heat; add 1 tablespoon oil to
  9. pan and heat. Add chicken to pan and cook five minutes, flip and cook for
  10. 2 to 3 minutes on the other side.
  11. Repeat with remaining oil and chicken.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1/4 Recipe
Calories 431
Fat 15g
Saturated Fat 7g
Cholesterol 197mg
Sodium 161mg
Carbohydrates 37g
Dietary Fiber 2g
Protein 36g