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

15 min
15 min


Crispy Chicken

  1. 750g chicken tenderloins
  2. 1 1/2 cups panko breadcrumbs
  3. 1/2 cup (35g) shredded coconut
  4. 1/2 cup (75g) plain flour
  5. 2 large 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 (60ml) sweet chilli sauce
  4. 1 tbsp fish sauce
  5. 1 tbsp lime juice
  6. Steamed jasmine rice, to serve


  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.

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