Coconut Chicken Tenders With Mango Dipping Sauce

Marvelous Munch
by Marvelous Munch
4 Servings
40 min

Every summer I look forward to all of the fresh seafood, especially Coconut Shrimp with Mango Sauce. This summer instead of going out to eat, we have been staying in. Sure, we could have made my favorite summer dish but instead we decided to make these Coconut Chicken Tenders with Mango Dipping Sauce as it would be a crowd pleaser. Baffling to me, not everyone is a shrimp person.

The breading for these Coconut Chicken Tenders is simple, as it should be, just panko, coconut, lime zest, and salt. You’ll notice that these chicken tenders won’t be as fried with coconut as you are use to with coconut shrimp. This is okay though because of the coconut milk coating before being rolled in the breading. Chicken absorbs so well and it takes on the coconut flavor. So make sure to take resting the chicken in the coconut milk serious.

These Coconut Chicken Tenders with Mango Dipping Sauce can DEFINITELY be baked. They are just as juicy and crisp. Pop the oven up to 425 degrees and bake for 15-20 minutes or until the chickens internal temperature reaches 160 degrees. Just like our Chick-fil-a Nuggets make sure to add them to a rack so they can crisp all around. Baked or fried, whatever you choose these will be a great treat.

Think about how much you love Mango Salsa, now blend it. That is basically what this sauce is. We didn’t add any peppers to this blended sauce because we thought it might be too watery and change the flavor too much. Instead we chose to keep this sauce thick and keep true to the mango flavor we were craving. Only mango, lime juice, red onion, and jalapeno for that kick you want with the sweet coconut from the chicken.

From our kitchen to yours cheers!

Coconut Chicken Tenders With Mango Dipping Sauce
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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Coconut Chicken Tenders
  • 2 lbs chicken tenders
  • 1 cup panko bread crumbs
  • 1 cup shredded coconut
  • 1 tsp salt
  • 1 lime's zest
  • 13.5 oz can coconut milk
  • 1 egg
  • vegetable oil to cover frying pan
  • 1/2 tsp paprika
Mango Dipping Sauce
  • 1 mango peeled and removed from pit
  • 3 limes juiced
  • ½ jalapeno seeds removed
  • ¼ red onion
  • 1 tsp salt
Mango Dipping Sauce
Add all ingredients into a blender and blend until smooth
Set off to the side or let rest in the fridge until chicken is ready
Coconut Chicken Tenders
In a large bowl, mix together panko bread crumbs, shredded coconut, salt, lime zest and paprika
In another bowl add coconut milk and egg together and then whisk well
Add chicken tender in coconut milk mixture and let sit in fridge for at least 20 minutes
Then coat each individual chicken tender in shredded coconut, panko mixture and set aside on wax paper. Repeat until all chicken tenders are coated
In a frying pan pour enough vegetable or canola oil to fill a ¼ inch from the bottom of the pan and bring oil to heat over medium heat
Add a few chicken tenders at a time to fit the pan and let cook in hot oil for 3-4 minutes and flip. The chicken should be golden brown on the side that cooked
Continue to cook another 4 minutes until internal temperature reaches 165°
Remove chicken tenders from oil and set on paper towels or brown paper bag. Note: paper bags tend to absorb more oil quickly and really allow for the chicken to crisp up
Continue to cook the rest of the chicken in the oil and set aside on the paper bags
Let chicken cool a few minutes and then serve with mango dipping sauce
  • Want to bake these instead? Pop the oven up to 425 degrees and bake for 15-20 minutes or until the chickens internal temperature reaches 160 degrees.
Marvelous Munch
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