With a savory and subtly sweet coating, these crispy pan-fried Coconut Chicken Tenders will become everyone’s favorite dinner! And bonus, they’re gluten free and keto friendly with just 2g net carbs per serving.
These aren’t your basic breaded or battered deep-fried chicken tenders. Crispy, savory, and a little sweet, these Coconut Chicken Tenders are pan-fried and full of flavor and crunch.
They’re sure to be your family’s favorite new way to eat chicken!
The chicken fingers (aka chicken tenders) of my youth were from a local pizzeria. They were floured and fried and served with honey mustard. Back then they were one of my favorite things, but now as an adult they’re not something I want to eat all the time.
I still love chicken tenders, but I wanted to come up with a gluten free version that doesn’t sacrifice flavor or texture. And it’s definitely a bonus that these Coconut Chicken tenders are pan-fried instead of deep-fried!
In This Article
Pan Fried Chicken Tenders Recipe
Not only is deep-frying not the healthiest cooking method, but it also wastes a lot of oil and makes the house smell like grease.
This pan fried chicken tenders recipe is easy to make on the stovetop with a little bit of healthy avocado oil.
The end result is crispy chicken tenders that still pack a ton of crunch!
Coconut Chicken Tenders Ingredients:
- Coconut flakes
- Salt
- Onion powder
- Garlic powder
- Sweet paprika
- Black pepper
- Egg
- Chicken tenders
- Avocado oil
Pro Tip: If you don’t have chicken tenders, you can slice boneless skinless chicken breasts into 1-inch thick strips.
How to Pan Fry Chicken Breast:
- Dredge the chicken in beaten egg and then in the coconut mixture.
- Cook the chicken in a small amount of oil in a large skillet on the stovetop until it’s no longer pink in the center.
- Transfer the cooked chicken to a paper towel-lined plate to drain off any excess oil.
Pro Tip: This method for pan frying chicken breast also works with other toppings instead of coconut, such as breadcrumbs.
Low Carb Fried Chicken
If you’re looking for a low carb replacement for fried chicken, I highly recommend this Coconut Chicken Tenders recipe.
Tender and juicy chicken inside and a crunchy coating outside makes perfect fried chicken!
Pro Tip: My favorite thing to serve for dipping with chicken tenders is homemade Low Carb Honey Mustard Dressing.
Kosher for Passover
During Passover I’m always looking for new meal ideas so I don’t get bored eating the same thing over and over.
When I’m craving fried chicken, this is perfect! I make this recipe at least once each Passover.
More Easy Chicken Recipes:
- Monterey Chicken (Chili’s Copycat Recipe)
- Keto Chicken Cordon Blue Casserole
- Chicken Caprese Recipe with Lemon and Thyme
- Sriracha Grilled Chicken Thighs with Pineapple Salsa
- Chicken Marsala
- Creamy Mushroom Chicken Pasta
- Alice Springs Chicken Recipe – Outback Copycat
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Coconut Chicken Tenders
Ingredients
- 1 1/4 cups unsweetened coconut flakes pulsed a few times in a food processor (see photo above for reference)
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1/4 teaspoon black pepper
- 1 large egg
- 1 pound boneless skinless chicken breasts sliced into thin strips (or chicken tenders)
- 3 tablespoons avocado oil
Instructions
- Add the coconut flakes to a food processor and pulse until desiccated, but not powdered (see photo for reference). Pour the coconut into a shallow bowl and stir in the salt, onion powder, garlic powder, paprika, and black pepper.
- Crack the egg into another shallow bowl and lightly beat it.
- Pat the chicken dry with paper towels. Dredge each chicken tender in egg, and then in the coconut mixture.
- Heat a large nonstick skillet over medium to medium-high heat. Add 1 1/2 tablespoons oil. Once hot, add half the chicken tenders and cook until they’re no longer pink in the center, and are golden on the outside, about 3 to 4 minutes on the first side and 2 minutes on the second side. Transfer the cooked chicken tenders to a paper towel-lined plate to drain any excess oil. Cook the remaining chicken tenders the same way.
- Serve warm.
Video
Faith's Tips
- Net Carbs: 2g per serving
- If the coconut topping isn't your thing, you can coat these with breadcrumbs instead.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Leave a Reply