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Coconut Chicken Tenders with Mango Chili Dipping Sauce

Coconut Chicken Tenders with Mango Chili Dipping Sauce


Ingredients

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For the Chicken Tenders:

  • 2 large eggs
  • ¼ cup all-purpose flour
  • 1 cup unsweetened coconut flakes
  • ¾ cup panko bread crumbs
  • 1 tablespoon powdered sugar
  • ½ teaspoon curry powder
  • 1 ½ teaspoons Kosher salt (or ¾ teaspoon table salt)
  • 1 ½ pounds chicken tenders
  • Oil spray – Avocado, Coconut, or Canola

For the Mango Chili Dipping Sauce

  • 1 cup mango preserves
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon chili flakes

Instructions

For the Chicken Tenders

  1. Heat oven to 400 degrees Fahrenheit. Spray a large baking sheet with oil and set aside.
  2. In a shallow bowl, whisk the 2 eggs until combined.
  3. In a second shallow bowl, combine the flour, coconut flakes, bread crumbs, powdered sugar, curry powder, and salt.
  4. Dredge tender in the eggs and and then into the coconut coating mixture. Place on oiled baking sheet. Repeat with the remaining tenders.
  5. Generously spray the coated chicken tenders with oil. Bake for 18-22 minutes, or under tenders reach an internal temperature of 165 degrees F.

For the Mango Chili Dipping Sauce

  1. In a small bowl, whisk together all ingredients until smooth and thoroughly combined.
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