These taste like vacation. The mango and coconut pair so well together. I love how they are oven baked so they are a healthy alternative to the typically fried dish.
Oven Baked Coconut Chicken Tenders W/ Creamy Mango Dip
1 pack chicken tenders
2 eggs
1 cup unsweetened shredded coconut
3/4 cup panko
1 tsp salt
.5 tsp smoked paprika
Creamy mango dipping sauce
1/2 mango
1/2 cup mayo
1 tbsp honey
1 tsp salt
Juice of 1 lime
Optional: Dash of hot sauce
Preheat oven to 425 and line a baking sheet with parchment paper. Whisk 2 eggs in one bowl and add the tenders to egg mixture. Stir together until all chicken is covered. Pulse coconut in a food processor until smaller pieces form. Pour into a bowl and add panko, salt & paprika. Take tenders from egg one at a time and dredge in coconut on each side. Place on baking sheet & bake for 16-20 minutes, flipping halfway through. Serve with sweet chili sauce or creamy mango dipping sauce. To make mango dipping sauce, in a food processor blend all ingredients together & serve.
