Coconut Crunch Chicken Strips w/ Honey-Mango Dipping Sauce

coconut crunch chicken fingers

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Chicken strips are always a fan favorite, no matter what age group. These Coconut Crunch Chicken Strips bump it up a notch with its sweet but savory flavor. Add in the honey-mango dipping sauce for extra xing. Adapted from The Cozy Apronthese have quickly become a go-to recipe in my household.

PREP TIME: 10-15 MINS

TOTAL TIME: 30-40 MINS

INGREDIENTS:

• Peanut oil, for frying
• 2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast OR halve pre-cut chicken breast tenderloins
• Pinch curry powder
• Salt
• Pepper
• Pinch cayenne pepper
• 1/2 cup flour
• 2 eggs
• 2 cups sweetened, shredded coconut
• 1 tablespoon chives, finely minced
• Creamy, Honey-Mango Dipping Sauce (recipe below)

For the Honey-Mango Dipping Sauce:

• 1/2 cup mayonnaise or Greek yogurt
• 1/2 cup frozen mango chunks, thawed
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon wildflower honey
• Pinch (small) curry powder
• 10 drops Sriracha sauce
• 1/2 teaspoon fresh lemon juice

INSTRUCTIONS:

  1. Fill a stock pot about half-way with the peanut oil (roughly 6-8 cups), and slowly bring the temperature of the oil up to 350°F while you prepare the strips.
  2. Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.
  3. Set up your coating station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and whisk to combine; beat the eggs in another medium-sized bowl, and put the sweetened shredded coconut into another medium-sized bowl.
  4. To coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.
  5. To fry the strips, work in batches by adding about 3-4 strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot.
  6. Repeat the process until all strips have been fried.
  7. For the dipping sauce, add all ingredients into the bowl of a food processor or powerful blender, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for up to 2 days.
  8. Serve the strips hot with a side of the creamy, honey-mango dipping sauce. Enjoy!
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