Ingredients

• 1/3 cup Thai sweet chili sauce
• 2 tablespoons mayonnaise
• Juice of 1/2 lime
• For the chicken fingers:
• 1/2 cup sweetened shredded coconut
• 1 1/4 cups panko breadcrumbs
• 1 teaspoon paprika
• 3 tablespoons coconut oil, melted
• 2 large eggs
• Kosher salt
• Cooking spray
• 2 large skinless, boneless chicken breasts, each cut into 8 strips

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Instructions

1. Make the dipping sauce: Whisk the sweet chili sauce, mayonnaise and lime juice in a bowl.
2. Make the chicken fingers: Preheat the oven to 425 degrees F. Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a shallow dish and let cool, then stir in the panko, paprika and coconut oil. (The mixture should resemble wet sand.) Whisk the eggs and 1/2 teaspoon salt in a separate shallow dish.
3. Set a rack on a baking sheet; coat the rack with cooking spray. Dip the chicken in the egg mixture, shaking off any excess; coat with the coconut mixture, pressing firmly to adhere. Place the chicken on the prepared rack; coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes. Serve with the dipping sauce.
4. Photograph by Ryan Dausch