Coconut-Crusted Chicken Tenders Recipe

This easy chicken recipe is perfect to pack for baon!

You’re going to want to make these for baon

Chicken tenders, also known as the chicken tenderloins, are easy to work with and cook fast. Season with your favorite seasonings or just plain salt and pepper, and it’s still going to be a great meal, especially if you’re going to pack it for lunch. The crunch on these chicken fillets, however, will make it worth your while to make a big batch. 

Just look at the crunchy texture of these chicken tenders!
Photo by Majoy Siason

Chicken tenders are the part of the boneless chicken breast fillets under the main fillet that naturally separate from the chicken. You can grab a kilo of these at your supermarket butcher or if unavailable, use chicken breast fillets and slice each into strips like we did here. 

Coconut-Crusted Chicken Tenders Recipe

Stephanie Cueva
This easy chicken recipe is perfect to pack for baon!
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine American, Asian
Servings 6


Coconut-Crusted Chicken Tenders Ingredients

  • 2 large boneless chicken breasts cut into strips
  • 3 pieces calamansi
  • 4 large eggs
  • 1 1/2 cups cornstarch
  • 1 1/2 cups Japanese breadcrumbs (Panko)
  • 1 1/2 cups desiccated coconut
  • 2 cups cooking oil for frying
  • 1 80-ml pack mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon Calamansi Juice
  • 1/2 teaspoon sugar
  • Salt to taste
  • ground black pepper to taste


  • Slice chicken breasts into strips. Marinate in calamansi juice, salt (about 2 tablespoons), and ground black pepper (about 1 teaspoon), or to taste. Set aside.
  • Prepare a dredging station: have three shallow plates, the first with cornstarch, another one with the beaten eggs, and the third with a combination of the Japanese breadcrumbs and desiccated coconut.
  • Dip a strip of chicken breast in the eggs, then cover in cornstarch, dip in egg, then finally, cover in the breadcrumbs and coconut mixture. Set aside on a tray. Repeat until all chicken strips are coated.
  • When ready to cook, heat enough oil in a pan for pan frying over medium heat. Place coated strips into the hot oil. Fry until golden brown on all sides. Set aside on a rack over paper towels and repeat until all chicken strips are cooked.
  • Make the tangy mustard dip: Mix mayonnaise, mustard, calamansi juice, and sugar. Serve on the side with chicken tenders.
Tried this recipe?Let us know how it was!

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