Coconut Chicken Tenders With Sweet Chili Sauce Recipes

COCONUT CHICKEN TENDERS WITH SWEET CHILI SAUCE

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, beat eggs, water and soy sauce with whisk or fork. In another medium bowl, stir together Bisquick mix and coconut.
• In large skillet, heat oil over medium heat. Dip each chicken tender in egg mixture, then in Bisquick mixture; dip again in egg mixture and in Bisquick mixture. Cook chicken in batches in hot oil until browned on each side. Place chicken on cookie sheet.
• Bake 5 to 10 minutes or until chicken is no longer pink in center. Serve with sweet chili sauce for dipping.

CHICKEN WITH SWEET CHILI SAUCE

Steps:

• In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
• To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
• Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.

BAKED CRISPY COCONUT CHICKEN TENDERS RECIPE

Steps:

• Preheat oven to 450 degrees.
• Roughly chop the coconut so it's about the same size as the Panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
• Place the flour in another shallow dish, and the eggs in another. Give the eggs a quick beating.
• Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
• Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. I give mine a tiny drizzle of olive oil on top to help them crisp nicely.
• Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the Panko crisp, but light in color still.
• To make the dipping sauce, combine the preserves, rice wine vinegar, and red pepper flakes in a small bowl until blended.

CRISPY FRIED COCONUT CHICKEN TENDERS

Steps:

• Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
• While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
• Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
• Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
• Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
• Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.