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1 small red onion, thinly sliced Zest and juice of 2 limes
Extra Virgin Olive Oil
Combine cucumbers, sugar, and ½ tsp. kosher salt in resealable plastic bag. Seal bag and smash cucumbers with a meat mallet or rolling pin. Set aside.
Pound chicken breasts to ¼” thickness Season on both sides with salt and pepper.
Place flour in a shallow bowl. Crack eggs into a second shallow bowl and beat lightly to blend. Mix panko and shredded coconut in a third shallow bowl. Season flour, eggs, and panko mixture with salt to taste Dredge each chicken breast, one at a time, in the flour, then the egg, then the panko mixture, pressing to adhere
Transfer to a baking sheet
Pour vegetable oil into a large cast-iron skillet. Make sure the oil comes about ½” up the side. Heat oil over medium-high heat. Once the oil reads 375 degrees, cook chicken in batches, turning halfway through, until golden brown and crisp, about 4 minutes each. Transfer to a wire rack set inside another rimmed baking sheet; season with salt.
Stir together the mayonnaise and sriracha in a small bowl
Drain the reserved cucumbers and add to a bowl, then add the onion, lime juice, and a pinch of salt. Drizzle with some olive oil and toss to coat.
Drizzle sriracha mayo over the chicken and serve alongside the cucumber salad. Sprinkle lime zest on top.