Coconut Crusted Chicken with Mango Honey Dip
Crispy, crunchy coconut crusted chicken make a fun weeknight dinner or fabulous appetizer and they are baked not fried!
These baked coconut crusted chicken tenders aren’t just coconut chicken but cashew coconut chicken! The chicken is crispy on the outside, juicy on the inside and delicious all over with sweet and spicy mango honey dip! So be prepared for this coconut crusted chicken recipe to transport you to the tropics, because coconut + cashews + mango dip = paradise! Tip and tricks, and freezer instructions included!
This crunchy, coconut crusted chicken recipe is one of the best i’ve created – i hope you’ll agree! Every bite of chicken is crusted in cashews, coconut and panko spiced with ginger, cayenne (as little or as much as you like) garlic and onion and sweetened with the coconut and brown sugar. These crispy coconut crusted chickens tenders are a perfect blend of sweet and spice, crunchy outside, tender inside; and the crunchy, buttery cashews just push it over the edge. Seriously delicious! And the recipe is super easy! Simply process the coconut and cashews, combine with panko and spice, dredge the chicken in flour, egg and cashew breading mixture and bake and voila! You are rewarded with addictive crunchy, healthy coconut crusted chicken@
Ingredients:
CASHEW COCONUT CHICKEN TENDERS
- 12 chicken tenderloins (just over 2 pounds)
- 2 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 tsp EACH salt, onion powder, garlic powder
- 1/2 teaspoon pepper, ground ginger
- ¼ - 1/2 teaspoon cayenne pepper
MANGO HONEY DIP
- 2 mangos, peeled and roughly chopped
- 1/4 cup honey
- 2 tablespoons lime juice
- 1-2 tablespoons cider vinegar
- 1/2 teaspoon cumin powder
- 3 garlic cloves, peeled
- 3 green onions, roughly chopped
- 1/2-2 teaspoons red chili flakes (start with 1/2)