Golden, crunchy, and packed with tropical flavor, these Crispy Coconut Chicken Tenders are the perfect high-protein weeknight meal.

1 lb chicken tenderloins

½ cup flour

½ tsp chili powder

½ tsp salt

¼ tsp pepper

2 eggs

2 tbsp water

⅔ cup shredded sweetened coconut flakes

⅔ cup panko bread crumbs

Oil for frying

Sea salt flakes for garnish

Sweet chili sauce for serving

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1.Prepare four shallow bowls with flour/spices, egg wash, coconut, and panko.

2.Coat chicken in flour mixture, then dip in egg wash.

3.Roll in coconut, then coat with panko crumbs.

4.Heat oil in a skillet to medium-high.

5.Fry tenders 2-3 minutes per side until golden brown.

6.Drain on a wire rack and serve warm.

Use chicken breasts cut into strips if tenders are unavailable.

Bake at 400°F for 15-20 minutes on a wire rack for a lighter alternative.

Store leftovers in an airtight container for up to 3 days.