How do I make crispy Coconut Popcorn Chicken in the oven?

To make crispy Coconut Popcorn Chicken, start by mixing mustard and yogurt to coat the chicken tenders. Then prepare a breading mixture by combining shredded coconut, Panko breadcrumbs, paprika, salt, and pepper. Dredge each piece of chicken in the breading, pressing it gently to stick well. Place the coated chicken on a baking sheet, brush with olive oil, and bake at 425°F (220°C) for 15-20 minutes until golden and cooked through.

What ingredients do I need for the best dipping sauces for Coconut Popcorn Chicken?

For a Sweet Thai Chili Lime Sauce, combine sweet Thai chili sauce, ketchup, minced garlic, lime zest, and fresh lime juice, seasoning with salt to taste. For a creamy honey mustard sauce, whisk together Dijon mustard, honey, sour cream or plain Greek yogurt, olive oil, and a pinch of cayenne pepper. These sauces complement the chicken by adding spicy, tangy, and sweet flavors.

Why is coconut used in the breading for popcorn chicken?

Coconut adds a unique crunch and subtle sweetness to the breading, enhancing the flavor and texture of popcorn chicken. When combined with Panko breadcrumbs, the shredded coconut crisps up nicely in the oven, providing a golden, flavorful coating without frying. This twist makes the dish more interesting and slightly healthier.

Can I make Coconut Popcorn Chicken gluten-free?

Yes, you can make this recipe gluten-free by substituting regular Panko breadcrumbs with gluten-free Panko or crushed gluten-free crackers. Be sure to check that all other ingredients like mustard and sauces are gluten-free as well. The coconut helps maintain a crispy texture similar to traditional breading.

Is Coconut Popcorn Chicken a healthy meal option?

Coconut Popcorn Chicken can be a healthier alternative to fried chicken because it’s baked instead of deep-fried, which reduces added fat and calories. Using yogurt in the marinade adds protein and tenderness without excess fat. Additionally, the combination of coconut and Panko provides a satisfying crunch without heavy breading. Serving with fresh vegetable sides enhances the nutritional value.

Coconut Popcorn Chicken: Sweet Thai Chili Lime (30 Min)

Name: Coconut Popcorn Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai‑American Fusion
Ingredients: – 1 Tbsp Dijon mustard; – ¼ cup plain Greek yogurt (or sour cream or olive-oil-based mayo); – 2 lb (≈ 900 g) chicken tenders, trimmed; – 1½ cup (≈ 150 g) unsweetened shredded coconut; – ½ cup (≈ 50 g) Panko breadcrumbs; – ½ tsp paprika; – Salt and freshly ground black pepper, to taste; – Olive oil, for brushing; – ¼ cup sweet Thai-style chili sauce; – 2 Tbsp ketchup; – 2 cloves garlic, minced; – Zest of 1 lime; – Juice of 1 lime (plus extra wedges for serving); – ¼ cup Dijon mustard; – ¼ cup honey; – ¼ cup sour cream or Greek yogurt; – 1 Tbsp olive oil; – Pinch of cayenne pepper

Description

🥥 Crispy coconut‑crusted chicken tenders bring crunch and tropical flavor to your plate.
🌶️ The sweet Thai chili‑lime sauce adds a bright, tangy kick that makes this dish perfect for any gathering.

Ingredients

– 1 Tbsp Dijon mustard

– ¼ cup plain Greek yogurt (or sour cream or olive-oil-based mayo)

– 2 lb (≈ 900 g) chicken tenders, trimmed

– 1½ cup (≈ 150 g) unsweetened shredded coconut

– ½ cup (≈ 50 g) Panko breadcrumbs

– ½ tsp paprika

– Salt and freshly ground black pepper, to taste

– Olive oil, for brushing

– ¼ cup sweet Thai-style chili sauce

– 2 Tbsp ketchup

– 2 cloves garlic, minced

– Zest of 1 lime

– Juice of 1 lime (plus extra wedges for serving)

– ¼ cup Dijon mustard

– ¼ cup honey

– ¼ cup sour cream or Greek yogurt

– 1 Tbsp olive oil

– Pinch of cayenne pepper

Instructions

1-First, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the mustard and Greek yogurt, then add the chicken tenders and toss them until they’re evenly coated. This step keeps the chicken moist and flavorful.

2-Next, in a separate medium bowl, combine the shredded coconut, Panko breadcrumbs, paprika, salt, and pepper. Dip each coated chicken tender into this mixture, pressing gently to make it stick. Place the breaded pieces on the baking sheet, leaving space between each one, and lightly brush the tops with olive oil.

3-Bake for 15-20 minutes, or until the chicken reaches 165°F (74°C) inside and the coating turns golden-brown and crisp. While it’s baking, mix up the sweet chili sauce by combining the sweet Thai-style chili sauce, ketchup, minced garlic, lime zest, and lime juice in a small bowl. Once done, arrange the tenders on a platter, garnish with flaky sea salt, chopped cilantro, and lime wedges, and serve with the sauce and optional honey-mustard dip.

Notes

🍴 Pulse the shredded coconut in a food processor for finer crumbs; this reduces burning risk and improves adhesion.
🧂 Brushing the tenders with a little olive oil before baking adds extra crispness.
⚡ For a quicker version, use an air‑fryer: cook at 400 °F (200 °C) for 10–12 minutes, flipping halfway through.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Baking
Cuisine: Thai‑American Fusion

Nutrition

Serving Size: 1 chicken tender
Calories: 581
Sugar: 12 g
Sodium: 380 mg
Fat: 30 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 125 mg

Keywords: coconut chicken tenders, Thai chili lime sauce, popcorn chicken, sweet chili dip