Crispy Coconut Chicken

By KeyIngredient

Ingredients

• 12 boneless skinless chicken tenders
• 1 Tablespoon lime juice
• 2 Tablespoons hot sauce (I like Franks)
• 1/2 cup coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup coconut flakes
• 1 cup panko bread crumbs
• 1 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/2 cup crushed pineapple (drained well)
• 1/4 cup pina colada non alcoholic drink mix
• 1 cup sour cream

Details

Servings 1
Adapted from chef-in-training.com

Preparation

Step 1

Instructions
Combine ingredients for Marinade and pour into a ziplock bag. Place the 12 chicken tender in the ziplock bag, place in the fridge and marinate for at least 4 hours.
Preheat oven to 450 degrees F.
Combine Chicken Coating ingredients in a large bowl.
Remove chicken from bag and roll each strip in the coconut mixture and place on a foil lined cookie sheet that has been sprayed with cooking spray.
Bake for about 20 minutes until the juices run clear.
To make the pina colada dipping sauce, combine crushed pineapple, pina colada drink mix and sour cream in a small bowl. Dip crispy coconut chicken in sauce.