Coconut Crusted Chicken Tenders with Honey Mango Dipping Sauce
 
Prep time
Cook time
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Ready to make chicken a bit more interesting? This dish that is packed with coconut, curry, and a bit of heat will kick up chicken breasts about 10 notches!
Recipe type: Main Dish
Serves: 18 chicken strips
Ingredients
  • CHICKEN:
  • Canola Oil for frying
  • 2 Chicken Breasts (skinless and boneless), trimmed and sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
  • Pinch of Curry Powder
  • Salt
  • Pepper
  • Pinch of Cayenne Pepper
  • ½ cup Flour
  • 2 Eggs
  • 2 cups sweetened, shredded Coconut
  • 1 tablespoon Chives, finely minced
  • HONEY MANGO DIPPING SAUCE:
  • ½ cup Mayonnaise
  • ½ cup frozen Mango chunks, thawed
  • 2 tablespoons fresh Cilantro leaves
  • 1 tablespoon Honey
  • Pinch (small) Curry powder
  • 3-4 drops Sriracha sauce (add more if you like it a bit more spicy)
  • ½ teaspoon fresh Lemon Juice
Preparation Instructions
  1. Start off by prepping your chicken and slicing it into strips. Then begin heating a medium-sized pot filled half full of oil to 350 degrees. An digital thermometer is pretty handy to keep track of the heat of the oil.
  2. Season your chicken strips with a few pinches of salt and pepper and a pinch of curry powder and a pinch of cayenne pepper. Toss to make sure the chicken is well-coated.
  3. Set up your breading station. In the first medium-sized bowl add ½ cup of flour and season it with another few pinches of salt and pepper, and a pinch each of curry powder and cayenne pepper. Whisk the flour together so the seasoning is throughout. In the second bowl whisk 2 eggs. And in the third bowl add your sweetened shredded coconut.
  4. Working in batches, coat the chicken fully in flour, then shake off the excess and coat completely with the egg, and finally shake off the excess egg and coat with the coconut. You may need to press the coconut in a bit so it sticks. And transfer to a plate. Repeat with the chicken strips so they are all coated. Remember to keep 1 hand to use only in the flour and coconut bowls and the other hand for the eggs. This will make your life a lot easier.
  5. Once your strips are coated and your oil is up to 350, start frying up the chicken in batches of 3-5 strips depending upon the size of your pan. Fry for 2-4 minutes flipping the chicken halfway through gently with tongs. Once the chicken is dark brown and smells amazing (seriously, it will!) then transfer it to a baking sheet lined with paper towels, and repeat the process until all of your chicken is fried.
  6. For the dipping sauce, combine all of the ingredients in a food processor until the sauce is well blended and fairly smooth.
  7. Serve the chicken right away while it’s still warm along with the dipping sauce.
  8. Note: The dipping sauce can be made in advance and stored in the refrigerator until you’re ready to enjoy it.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/coconut-crusted-chicken-tenders/