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Coconut Chicken Tenders on a parchment paper with a small bowl of dipping sauce on the side
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3 from 3 votes

Coconut Chicken Tenders with Spicy Mango Sauce

If you're looking for delicious party food that's sure to be a hit with the crowd or a tasty weeknight meal the whole family will love, look no further than these coconut chicken tenders with spicy mango sauce. They're a delicious combination of sweet and savory, tender and crisp that will have your guests begging for more!
Prep Time15 minutes
Cook Time15 minutes
Total Time1 hour
Course: Appetizer/ Main Entree
Cuisine: American
Servings: 4 Servings
Calories: 720kcal

Ingredients

  • 2 pounds chicken tenders
  • 1/2 teaspoon seasoning salt
  • 1/2 cup cornstarch
  • 2 egg whites
  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup Panko bread crumbs
  • canola oil or vegetable oil

For the Spicy Mango Sauce

  • 1 medium mango
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 tablespoon Sriracha sauce
  • 1/2 teaspoon salt

Instructions

  • In a bowl, combine chicken tenders and seasoning salt. Massage well and allow to marinate for about 10 minutes.
  • In one shallow bowl, beat egg whites until frothy. In another shallow bowl, place cornstarch. In another shallow bowl, combine shredded coconut and Panko bread crumbs.
  • Dredge chicken in cornstarch, dip in egg white and then dredge in coconut-bread crumb mixture to fully coat, pressing down to adhere well.
  • Arrange prepared chicken in a single layer on a baking sheet and freeze for about 30 minutes or until firm.
  • In a skillet over medium heat, heat about 3 inches deep of oil to about 350 F to 375 F. Add chicken and deep-fry, turning as needed, for about 4 to 7 minutes, or until golden brown and crisp. Do not overcrowd the pan, cook in batches as needed.
  • With a slotted spoon or tongs, remove chicken from pan and drain on a wire rack. Serve with spicy mango sauce.

For the Spicy Mango Sauce

  • Slice mango and scoop flesh, discarding pit and skin.
  • In a blender or food processor, process mango until blended (like the texture of applesauce).
  • In a bowl. combine mango pulp, yogurt, mayonnaise, honey, Sriracha sauce, lime juice and salt. Stir until smooth. Refrigerate until ready to use.

Notes

  • Before dredging, pat the chicken dry with paper towels to get a nice, even coating of flour.
  • To ensure the coat adheres well during frying, arrange the coated chicken tenders in a single layer on a sheet pan and freeze for about 10 to 15 minutes or until firm. With a little wait time, you'll have a lot fewer coconut flakes and crumbs floating in the oil and more on your tenders where they matter!
  • Heat the oil to the optimal 350 F to 375 F range. Too hot and the breading will brown well before the inside is cooked through. Too low and the chicken tenders will absorb a lot more oil.
  • To prevent the oil from plummeting, do not overcrowd the pan. Fry in batches as needed.
  • The nutritional facts below do not include the spicy mango sauce which provides an additional 117 calories, 3.7 g protein, 3.4g fat, and 354mg sodium per serving.

Nutrition

Serving: 310g | Calories: 720kcal | Carbohydrates: 29g | Protein: 70.3g | Fat: 34.4g | Saturated Fat: 15g | Cholesterol: 202mg | Sodium: 609mg | Potassium: 712mg | Fiber: 3.5g | Sugar: 2.8g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 60mg | Iron: 7.7mg