Crispy Coconut Chicken with a Apricot Curry Dipping Sauce
Elevate your weeknight dinner with this Crispy Coconut Chicken with Apricot Curry Dipping Sauce! Tender chicken breast tenders are coated in a golden crust of shredded coconut and panko breadcrumbs, offering a delightful crunch in every bite. Each piece is pan-fried to perfection, locking in juicy flavor. What truly sets this dish apart is the mouthwatering dipping sauce—a sweet and tangy blend of apricot preserves, zesty lime juice, warm curry powder, and a splash of soy sauce for depth. Ready in under 40 minutes, this tropical-inspired recipe combines bold flavors and crisp textures, making it ideal for both family meals and entertaining guests. Serve alongside a fresh green salad or steamed jasmine rice for a memorable meal that’s sure to impress! Keywords: crispy coconut chicken, apricot curry dipping sauce, easy chicken dinner, tropical chicken recipe, flavorful dipping sauce.
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Recipe Information
Ingredients
- 1 lb Chicken breast tenders
- 1 cup All-purpose flour
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 large Eggs
- 1.5 cups Unsweetened shredded coconut
- 1 cup Panko breadcrumbs
- 0.5 cup Vegetable oil
- 0.5 cup Apricot preserves
- 1 tsp Curry powder
- 1 tsp Soy sauce
- 1 tbsp Lime juice
Instructions
Preheat a large skillet over medium heat and add the vegetable oil for frying.
Prepare the chicken by trimming any fat from the chicken tenders.
Set up a breading station with three shallow dishes: one with a mixture of flour, paprika, garlic powder, salt, and black pepper; the second with beaten eggs; and the third with a mixture of shredded coconut and panko breadcrumbs.
Dip each chicken tender into the flour mixture, then into the beaten eggs, and finally coat thoroughly with the coconut-breadcrumb mixture. Press the coating onto the chicken to help it adhere.
Once all the chicken tenders are breaded, test the oil by dropping in a small piece of breading. If it sizzles, the oil is ready.
Fry the chicken tenders in batches for about 3-4 minutes per side, or until they are golden brown and the internal temperature reaches 165°F (75°C). Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
While the chicken cooks, prepare the Apricot Curry Dipping Sauce. In a small bowl, mix together the apricot preserves, curry powder, soy sauce, and lime juice. Stir until smooth.
Serve the crispy coconut chicken with the apricot curry dipping sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
3970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 258.3 g | 94% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 102.1 g | ||
| Protein | 256.9 g | 514% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 188 mg | 14% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2173 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
