Description
Crispy Coconut Chicken Tenders with a Tropical Twist
Ingredients
Scale
- 2 pounds Chicken Breast (Can use tenderloins for convenience)
- 1 cup Unsweetened Shredded Coconut (Sweetened coconut can be used for a sweeter flavor)
- 2 large Eggs (Or substitute with buttermilk for added moisture)
- 1 cup Flour (Almond flour or coconut flour can be used for gluten-free)
- 3 tablespoons Honey (Maple syrup can be used as an alternative)
- 1 cup Mango (Fresh, frozen, or canned mango is acceptable)
- 1 teaspoon Sriracha Sauce (Can substitute with another hot sauce if preferred)
- ½ teaspoon Curry Powder (Omit or use cumin for variations)
Instructions
- Prepare Chicken: Slice the chicken breasts into even strips, about 1 inch wide, then pat dry and marinate in buttermilk for 30 minutes for extra tenderness.
- Coat Chicken: Mix flour with salt and pepper in a shallow bowl. In another bowl, beat eggs or whisk in buttermilk. Dredge each strip in flour, dip into the egg mixture, and coat with shredded coconut.
- Fry Chicken: Heat oil in a skillet to 350°F (175°C). Fry chicken strips for 1½ to 2 minutes on each side until golden brown.
- Make Dipping Sauce: Blend honey, mango chunks, Sriracha sauce, and curry powder until smooth.
- Serve: Transfer fried chicken to a paper towel-lined plate. Serve hot with honey-mango dipping sauce.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 150mg
Keywords: Coconut Chicken Tenders