Coconut-sesame chicken breasts with jalapeño-lime-ginger butter sauce

Flour, all-purpose	½ cup
Salt, kosher
Pepper, freshly ground
Eggs	2 large
Sriracha	1 ½ teaspoons
Panko	½ cup
Coconut, shredded, unsweetened	½ cup
Sesame seeds	2 tablespoons
Lime zest	1
Chicken breasts, boneless, skinless, patted dry, hammered flat	4 small
Butter, unsalted	3 tablespoons + 4 tablespoons
Canola	5 tablespoons
Lime juice, fresh	¼ cup +
Vinegar, white wine	2 tablespoons
Shallot, minced	1 tablespoon
Jalapeño, minced	1 teaspoon
Ginger, freshly grated	1 teaspoon

1. In a small shallow bowl, season the flour generously with salt and pepper. 
2. In a second bowl, whisk together the eggs and hot sauce. 
3. In a third bowl, stir together the breadcrumbs, coconut, sesame seeds, and lime zest; season with salt and pepper. 
4. Dip a chicken breast into the flour mixture, coating it thoroughly, and then shake to remove any excess flour. 
5. Dip it into the egg mixture, allowing the excess to drip back into the bowl. 
6. Lay the coated breast in the coconut mixture, turn to coat thickly and evenly, and press firmly to ensure the coconut layer adheres to the chicken. 
7. Transfer to a rack, and repeat with the remaining chicken. 
8. Let rest for 10 minutes before cooking so the crust firms up. 
9. In a large frying pan, melt the 3-tablespoons butter with the oil over medium-high heat. 
10. After the butter foams and the bubbles subside and the oil is shimmering, place the chicken pieces in the pan, arranging them so they are not touching one another; cook until well browned on the first side, about 3 to 5 minutes. 
11. In a small saucepan, combine the juice, vinegar, shallot, jalapeño, and ginger and bring to a simmer over medium-high heat. 
12. Cook, stirring and scraping down the sides of the pan occasionally, until the liquid is reduced to about 2 tablespoons, about 4 to 5 minutes. 
13. Add the 4-tablespoons butter, and stir in with a wooden spoon until almost all of the butter is incorporated, then remove the pan from the heat as you work in the last bit. 
14. Whisk in ¼-teaspoon salt, then taste and adjust with more salt or a touch of juice. 
15. Using tongs, flip and cook the second side until browned and the chicken is just cooked through, about 2 minutes longer. 
16. Transfer the chicken pieces to a clean rack, and blot with paper towels. 
17. Transfer to plates, drizzle with the sauce, and serve immediately. 

Recipe adapted from Modern Sauces by Martha Holmberg