This tropical coconut fried chicken sandwich will transport you to the Caribbean without having to actually go anywhere. Made with a mixture of sweet coconut shreds and panko bread crumbs, this fried coconut crusted chicken is sweet, salty, crispy and totally irresistible.
- For the Chicken:
- 2 boneless chicken tenderloins
- 1 tbsp. cornstarch
- 1/4 tsp. salt
- 2 eggs
- 1/2 cup shredded coconut
- 1/2 cup panko
- 1 tsp. salt
- 5 cups oil (for frying)
- For the Sweet Chili Aioli:
- 1 tbsp. sweet chili sauce
- 1/2 tbsp. mayonnaise
- For the Sandwich:
- 1 multigrain bun
- 1/2 avocado (smashed)
- 1 pinch salt
- 3 coconut fried chicken tenders
- 1.5 tbsp. sweet chili aioli
- 3 cucumber slices
- 1 tsp. cilantro (chopped)
- Optional: sriracha to taste
-FOR THE COCONUT CRUSTED FRIED CHICKEN-
1. Heat oil to 350 degrees.
Meanwhile, arrange three bowls on the countertop. In the first bowl, add cornstarch and salt. In the second bowl, whisk the two eggs together.
In the third bowl, mix coconut flakes, panko and salt together.
Once the oil is hot, dip each piece of chicken in the cornstarch, then the egg mixture, then the coconut-panko mixture. Shake to remove excess coating and place in the hot oil.
Let the chicken fry for a few minutes until cooked through and the batter is golden brown.
*If the coconut starts to burn before the chicken is cooked through, turn the oil down a few degrees and continue frying or take them out of the oil and finish baking them in the oven until no longer pink in the center*
-FOR THE SWEET CHILI AIOLI-
In a small bowl, stir the sweet chili sauce with the mayo and set aside.
-FOR THE SANDWICH-
Begin by toasting the multigrain bun. Once it's crisp, add the smashed avocado to one side and sprinkle with a little bit of salt and top with the coconut crusted fried chicken tenders. On the other half of the bun, add the sweet chili aioli, cucumber slices, Sriracha, and cilantro. Place the two halves together and serve immediately.