Crispy Coconut-Crusted Chicken with Zesty Jalapeño-Lime-Ginger Sauce

1. Prepare Flour Mixture

In a small shallow bowl, combine the all-purpose flour with a generous pinch of kosher salt and freshly ground black pepper.

2. Prepare Egg Mixture

Whisk together the large eggs and Sriracha in another small shallow bowl until they are thoroughly combined.

3. Prepare Coconut Mixture

In a third shallow bowl, mix together the panko, unsweetened shredded dried coconut, sesame seeds, and lime zest. Season this mixture with a bit of kosher salt and freshly ground black pepper.

4. Pound Chicken

Take your chicken breast halves and pound them to an even thickness using a meat mallet or the bottom of a heavy frying pan.

5. Coat Chicken

Dredge each chicken breast in the seasoned flour, shaking off any excess. Dip them into the egg mixture, allowing any excess to drip off. Finally, press them into the coconut mixture, ensuring they are well-coated on all sides. Let the coated chicken sit on a rack for about 10 minutes.

6. Cook Chicken

In a large frying pan, heat the unsalted butter and canola oil over medium-high heat. Once the butter has melted and the oil is hot, carefully add the chicken breasts. Cook them for about 3-5 minutes on the first side until they are well-browned and crispy. Flip the chicken and cook for an additional 2 minutes on the other side until they are cooked through and golden.

7. Serve Chicken

Transfer the cooked chicken to a clean rack and gently blot off any excess oil with paper towels. Serve the crispy coconut-crusted chicken immediately with a generous drizzle of the Jalapeño-Lime-Ginger Butter Sauce.