Coconut Chicken Tenders with Mango Sauce

 I saw this recipe on a YouTube channel called HowJenDoesIt and it has been a family hit ever since.  

COCONUT CHICKEN TENDERS

2 lbs. boneless, skinless chicken breasts or chicken tenders

2 eggs

1/4 cup milk

1 cup all purpose flour

1 1/2 cups panko bread crumbs

1 1/2 cups shredded coconut

1 tsp. salt

coconut oil for frying

If you are using chicken breasts, cut the breasts diagonally into strips.  In one bowl, combine the flour and salt and in another bowl whisk the egg and milk together.  In a third bowl, stir together panko bread crumbs and coconut. 

Heat large skillet over medium high heat.  Add oil.

While the oil is heating, prepare the chicken.  Dredge each strip into flour mixture.  Dip each strip into egg mixture.  Finally, dredge each strip into coconut and breadcrumb mixture.

Add half of your chicken strips to hot oil and cook 2-3 minutes on each side or until golden brown and crispy.  Cook the second batch.

HONEY MANGO DIPPING SAUCE

1/2 cup frozen mango chunks, thawed

1/4 cup fresh cilantro

2 Tbsp. honey

1/4 cup mayonnaise

2 Tbsp. Siracha saice

1 Tbsp. fresh lemon juice

Add all ingredients to food processor and process until smooth and creamy.  Taste and adjust to your preference.