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Coconut Chicken Tenders on White Plate with Blue Rim

Coconut Chicken Tenders

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.
Course Main Course
Cuisine American
Prep Time 12 minutes
Cook Time 12 minutes
Servings 5 servings
Calories 335kcal



  • 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.



  • Net Carbs: 2g per serving
  • If the coconut topping isn't your thing, you can coat these with breadcrumbs instead.


Calories: 335kcal | Carbohydrates: 6g | Protein: 22g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 91mg | Sodium: 592mg | Potassium: 479mg | Fiber: 4g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 1.4mg | Calcium: 15mg | Iron: 1.3mg