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Ingredients
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- 1/2 cup mayonnaise
- 1/2 cup sweet chili sauce
- 1 tablespoon sriracha
- Oil for frying
- 1/2 cup all-purpose flour
- 2 eggs
- 1 1/2 cups panko breadcrumbs
- 1 cup sweetened coconut chopped
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 1/2 – 3 lb chicken tenders
- Kosher salt for sprinkling
Instructions
- In a bowl, mix the mayonnaise, sweet chili sauce, and sriracha. Refrigerate until needed.
- Heat about 1/2 inch of oil in a large skillet over medium heat and place a cooling rack over a baking sheet.
- Put flour in a shallow dish.
- In another dish, lightly beat the eggs.
- In a third dish, combine breadcrumbs, coconut, smoked paprika, and salt.
- Once the oil reaches 350ºF, dip a chicken tender in the flour, shake off excess.
- Coat the chicken in the egg, allowing any excess to drip off. Then, cover it with the breadcrumb mixture.
- Place the chicken in the hot oil, making sure not to overcrowd the pan. Cook until golden brown on the bottom, about 5 minutes, then flip and cook for another 4-5 minutes until done to 165ºF.
- Transfer the chicken to a cooling rack and sprinkle with kosher salt immediately.
- Repeat the cooking process with the remaining chicken.
- Serve with the dipping sauce.
Notes
For extra crunch, ensure the panko breadcrumbs are evenly coated with coconut.
Keep the oil temperature steady while frying to achieve uniform cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 tender
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 120mg