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Coconut Crusted Chicken

Crispy coconut- and cashew-crusted chicken tenders served with a sweet-spicy mango honey dip.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 12 chicken tenderloins just over 2 pounds
  • 2 eggs
  • 1 tablespoon lime juice for egg wash
  • 3/4 cup all-purpose 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 black pepper
  • 1/2 teaspoon ground ginger
  • 1/4-1/2 teaspoon cayenne pepper
  • 2 mangoes peeled and roughly chopped
  • 1/4 cup honey
  • 2 tablespoons lime juice for mango honey dip
  • 1-2 tablespoons apple cider vinegar
  • 1/2 teaspoon ground cumin
  • 3 garlic cloves peeled
  • 3 green onions roughly chopped
  • 1/2-2 teaspoons red chili flakes start with 1/2 teaspoon

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a baking rack on top; spray the rack with non-stick cooking spray.
  • Combine the toasted cashews and sweetened coconut flakes in a food processor and pulse until the cashews are about the size of panko crumbs; scrape down the bowl as needed.
  • In a shallow dish, mix the processed cashew-coconut with the panko, brown sugar, salt, onion powder, and garlic powder until evenly distributed.
  • Place the flour in a second shallow dish. In a third dish, whisk together the 2 eggs and 1 tablespoon lime juice to make the egg wash.
  • Working one tender at a time, dredge each chicken tender in flour, shake off excess, dip into the egg wash, then press into the cashew-coconut-panko mixture to coat thoroughly; repeat until all tenders are coated.
  • Arrange the coated chicken tenders on the prepared rack, lightly spray the tops with non-stick cooking spray, and bake for 20–25 minutes or until an instant-read thermometer registers 165°F (74°C).
  • If desired, broil briefly for 1–2 minutes to brown the coconut and crisp the panko—watch closely so it doesn't burn.
  • To make the mango honey dip, place the chopped mangoes, honey, 2 tablespoons lime juice, 1–2 tablespoons apple cider vinegar, 1/2 teaspoon cumin, 3 garlic cloves, green onions, and 1/2 teaspoon red chili flakes into a blender and process until smooth.
  • Taste the dip and add more red chili flakes to increase heat if desired, then serve with the baked coconut-crusted chicken.

Equipment

  • Food processor or blender
  • 3 shallow dishes
  • Baking Sheet
  • baking rack
  • non-stick cooking spray
  • Measuring Cups and Spoons
  • Knife and cutting board
  • foil (optional)

Notes

  • Use 2 tablespoons apple cider vinegar for more tang if desired.