Coconut Crusted Chicken
The ultimate comfort food for summer! Coconut Crusted Chicken delivers a crispy, crunchy texture with a tropical flair. Perfect for a quick dinner or a backyard barbecue, this easy dish will delight your taste buds.
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Blender
- Whisk
- Frying Pan
- Oven
- Food Processor
- Peeler
Ingredients
- 12 pieces chicken tenderloins just over 2 pounds
- 2 pieces eggs
- 1 tablespoon lime juice
- 3/4 cup flour
- 1 cup toasted cashews
- 1/2 cup sweetened coconut flakes
- 1 cup panko bread crumbs
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon ground ginger
- 1/4 – 1/2 teaspoon cayenne pepper
- 2 pieces mangos peeled and roughly chopped
- 1/4 cup honey
- 2 tablespoons lime juice
- 1-2 tablespoons cider vinegar
- 1/2 teaspoon cumin powder
- 3 cloves garlic peeled
- 3 pieces green onions roughly chopped
- 1/2-2 teaspoons red chili flakes start with 1/2
Instructions
- Preheat your oven to 400 degrees.
- In a food processor, combine the cashews and sweetened coconut flakes. Process until the cashews are the size of the panko breadcrumbs.
- In a large shallow dish, mix the processed cashews and coconut with panko breadcrumbs, the prepared spices, and brown sugar. Stir until evenly distributed.
- In another shallow dish, place flour.
- In a separate dish, whisk together the eggs and lime juice until combined.
- Take one chicken tender at a time and dredge it in the flour, shaking off excess.
- Dip the floured chicken into the egg mixture, ensuring it’s fully coated.
- Now, coat the chicken in the cashew-coconut-panko mixture, pressing it onto the surface.
- Place the coated chicken tenders on a foil-lined baking sheet fitted with a baking rack.
- Lightly spray the tops of the chicken with non-stick cooking spray.
- Bake for approximately 20 to 25 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- For an extra touch, broil the chicken for a few minutes until golden and crisp.
- Prepare the Mango Honey Dip by blending all dip ingredients, starting with just 1 teaspoon of red chili flakes.
Notes
- Storage: Store leftovers in an airtight container in the fridge. Reheat in the oven to restore the crispiness.
- Freezing: You can freeze the uncooked, breaded chicken for up to a month. Bake from frozen, adding extra time.
- Pairing: This dish pairs wonderfully with a fresh salad or roasted vegetables for a complete meal.
- Cooking Method: You can also try cooking the chicken in an air fryer for even quicker results!
- Adjusting Spice: Feel free to adjust the level of red chili flakes in the dip according to your spice preference.