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Oven Fried Coconut Chicken with Mango Dipping Sauce

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
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Chicken Tenders:

Olive oil cooking spray, for the wire rack and chicken

1/2 cup coconut flour 

2 large eggs 

1/2 cup light coconut milk 

1 1/2 cups whole wheat panko crumbs 

1 cup shredded unsweetened coconut, preferably Bob's Red Mill

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

2 pounds chicken tenders 

Dipping Sauce:

1 cup store-bought mango chutney

1/4 cup Greek yogurt 

1 jalapeno, small dice 

Serving suggestions: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1 to 2 tablespoons apple cider vinegar


  1. For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
  2. Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
  3. Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
  4. For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
  5. To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.

Cook’s Note

If the chicken is light in color, place it under the broiler for the last 2 minutes of cooking time.