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Crispy Coconut Chicken Tenders with Zesty Lime Dip

Close-up of golden brown, crispy coconut chicken tenders piled on a white plate next to a dollop of white dipping sauce.
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Make crispy coconut chicken tenders coated in sweet coconut flakes and pan-fried until golden. Serve these flavorful chicken pieces with a bright, zesty lime dipping sauce for a satisfying dinner or appetizer.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup sweetened shredded coconut
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • For the Zesty Lime Dip:
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon lime zest
  • Pinch of salt

Instructions

  1. Prepare the chicken: Place the flour on one shallow plate, the beaten eggs in a second plate, and mix the shredded coconut, panko breadcrumbs, salt, and pepper together on a third plate.
  2. Dredge the chicken: Take each chicken strip and coat it first in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Finally, press the strip firmly into the coconut mixture to coat completely. Place coated strips on a clean plate.
  3. Prepare the oil: Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet. Heat the oil over medium-high heat until it reaches 350 degrees F (175 degrees C). Use a thermometer to check the temperature.
  4. Fry the chicken: Carefully place the coconut chicken strips into the hot oil, working in batches so you do not overcrowd the pan. Fry for 3 to 4 minutes per side, until golden brown and the chicken is cooked through (internal temperature reaches 165 degrees F).
  5. Drain the chicken: Remove the cooked chicken with tongs and place it on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  6. Make the dipping sauce: While the chicken drains, whisk together the mayonnaise, lime juice, honey or maple syrup, lime zest, and a pinch of salt in a small bowl until smooth.
  7. Serve immediately: Serve your crispy coconut chicken hot with the zesty lime dipping sauce.

Notes

  • For a less oily option, you can bake these at 400 degrees F for 15-20 minutes, flipping halfway, or cook them in an air fryer at 375 degrees F for 10-12 minutes.
  • If you prefer a savory dip over sweet, omit the honey from the sauce and add 1 teaspoon of sriracha.
  • You can substitute almond flour for all-purpose flour to make this recipe gluten free, provided you also use gluten-free panko breadcrumbs.

Nutrition

Find it online: https://kingscook.com/crispy-coconut-chicken-easy-recipe/