Crispy Coconut Chicken with Coconut and Lime Mayonnaise

What’s not to love about these panko-crumbed chicken tenders with a creamy, coconut lime mayonnaise!

Prep:
15mins
Cook:
15mins
Serves:
4

Ingredients

Crispy Chicken
  1. 750g chicken tenderloins
  2. 1 1/2 cups panko breadcrumbs
  3. 1/2 cup shredded coconut
  4. 1/2 cup plain flour
  5. 2 eggs, whisked
  6. 1 tsp Queen Natural Coconut Essence
Coconut & Lime Mayonnaise
  1. 1 cup whole egg mayonnaise or aioli
  2. 1 lime, zested and juiced
  3. 1 tsp Queen Natural Coconut Essence
Cucumber Salad
  1. 3 Lebanese cucumber, trimmed
  2. 1 small red onion, thinly sliced
  3. 1/4 cup sweet chilli sauce
  4. 1 tbs fish sauce
  5. 1 tbs lime juice
  6. Steamed jasmine rice, to serve

Method

  1. Step 1

    Combine breadcrumbs and coconut in a bowl. Place flour into a shallow dish. Whisk eggs and coconut essence in a bowl. Lightly coat chicken tenderloin with flour, coat with egg wash, then breadcrumb mixture. Place onto a large plate.

  2. Step 2

    Preheat oven to 160°C. Heat oil in a non stick frying over medium heat. When hot, add chicken, 6 tenderloins at a time and cook for 5 minutes or until golden on all sides. Transfer to a baking tray and transfer to oven. Cook remaining tenderloins and place in oven.

  3. Step 3

    To make mayonnaise, combine mayonnaise, lime zest, lime juice and coconut essence in a bowl. Set aside until ready to serve.

  4. Step 4

    Using a vegetable peeler, run blade down the length of cucumbers forming ribbons. In a large bowl combine cucumber & onion, then when ready to serve mix in chilli sauce, fish sauce and lime juice. Toss until combined. Serve chicken with lime & coconut mayonnaise, steamed rice and cucumber salad.