Coconut Crumbed Chicken Tenders

An easy and tasty Coconut Crumbed Chicken Tenders recipe made with Arnott’s Jatz.  Perfect as a snack or as a main. 

  • Difficulty: Easy
  • Arnott's product: Jatz
  • Cooking time:
  • Prep time:
  • Chill time: -
  • Serves: 4+


Chicken Tenders

  • 1/3 cup plain flour
  • 3 eggs
  • 225 gm pack Arnotts Jatz biscuits
  • 1 lime, rind finely grated
  • ½ cup shredded coconut
  • 1 kg Chicken tenderloins
  • Vegetable oil, for frying

Dipping sauce

  • 200 ml Bulla Crème Fraiche
  • 1 tbs sweet chilli sauce
  • 1 ½ tbs lime juice


  1. In a food processor, process biscuits until they resemble fine bread crumbs. Set aside.
  2. Place Jatz crumbs,lime and coconut in a medium bowl. Place eggs in a medium bowl and lightly whisk. Place flour in a medium bowl.
  3. Lightly coat chicken, one by one in flour, shake off any excess, then dip in the egg mix, then the Jatz crumbs mixture, pressing gently.
  4. Heat oil in a medium frypan. Cook chicken in batches until golden and cooked through. Set aside on paper towel to drain.
  5. For the dipping sauce combine in a medium bowl, crème fraiche, chilli sauce and lime juice. Stir well.