Coconut-Crusted Chicken Tenders with Mango-Lime Dip
Oven-baked chicken tenders with a crisp, golden coconut and panko crust, served with a bright mango and lime dipping sauce. Kid-friendly and ready in 35 minutes.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Baking on a wire rack lets hot air circulate so the underside of the crust stays crisp. If the coconut browns too fast, tent the pan loosely with foil for the last few minutes.
Method
-
Heat the oven to 425°F (220°C). Set a wire rack on a baking sheet and brush it with 1 tbsp of the olive oil.
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Put the flour in one shallow dish and the eggs in another. In a third, mix the panko, coconut, paprika, salt and pepper.
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Pat the chicken dry. Dredge each piece in flour, dip in egg, then press firmly into the coconut mixture to coat all sides.
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Arrange the tenders on the rack without touching and drizzle with the remaining olive oil.
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Bake for , turning once halfway, until the crust is deep golden and the chicken reaches 165°F (74°C).
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Meanwhile, blend or mash the mango with the yogurt, lime juice and honey until mostly smooth. Stir in the cilantro and season with a pinch of salt.
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Serve the tenders hot with the mango-lime dip.
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