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Imagine sinking your teeth into a perfectly crispy chicken tender, encased in a golden-brown crust of coconut and panko breadcrumbs, complemented by a sweet and spicy chili mango dip. This dish, Crispy Coconut Chicken with Chili Mango Dip, is a delightful fusion of textures and flavors that transports you to a sun-soaked beach with every bite. The crunchy exterior of the chicken contrasts beautifully with the luscious, tangy dip, making it an irresistible treat for any occasion.

Crispy Coconut Chicken with Chili Mango Dip

Indulge in the tropical flavors of Crispy Coconut Chicken with Chili Mango Dip! This delicious dish features juicy chicken tenders coated in a crunchy mixture of coconut and panko breadcrumbs, perfectly paired with a sweet and spicy mango dip. Ideal for entertaining or a casual family meal, this recipe is sure to impress with its crispy texture and vibrant flavors. Bring beach vibes to your table and elevate your culinary skills with this fantastic treat!
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Ingredients
  

For the Crispy Coconut Chicken:

1 pound chicken tenders (or boneless chicken breasts cut into strips)

1 cup all-purpose flour

2 large eggs

1 cup unsweetened shredded coconut

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

Oil for frying (coconut oil or vegetable oil)

For the Chili Mango Dip:

1 ripe mango, peeled and diced

1 tablespoon honey (or agave syrup for a vegan option)

1 tablespoon fresh lime juice

1 small red chili, finely chopped (adjust based on heat preference)

Salt to taste

1 tablespoon fresh cilantro, chopped (optional for garnish)

Instructions
 

Prepare the Chicken:

    - Set up a breading station: Place the flour in one shallow dish, whisk the eggs in a second dish, and combine the shredded coconut, panko breadcrumbs, garlic powder, onion powder, paprika, salt, and black pepper in a third dish.

      Coat the Chicken:

        - Dip each chicken tender first in the flour, shaking off excess, then into the beaten eggs, and finally in the coconut-panko mixture, pressing gently to adhere. Set aside on a plate while you prepare the oil.

          Fry the Chicken:

            - In a large skillet over medium heat, pour enough oil to cover the bottom (about ½ inch deep). Heat the oil until shimmering.

              - Gently place the breaded chicken tenders into the hot oil, cooking in batches to avoid overcrowding. Fry for 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

                - Remove the chicken and place on a paper towel-lined plate to absorb excess oil.

                  Make the Chili Mango Dip:

                    - In a medium bowl, combine the diced mango, honey, lime juice, and chopped chili. Mash the ingredients with a fork until well mixed but still chunky. Season with salt to taste.

                      - If desired, stir in chopped cilantro for added freshness.

                        Serve:

                          - Plate the crispy coconut chicken and serve with the chili mango dip on the side. Garnish with additional cilantro if you like.

                            Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings