Coconut Chicken Tenders

By Bearbuddy45

Ingredients

• FOR THE SAUCE
• 1 c. Saucy Susan Peach Apricot Sassy Sauce
• 1 tbsp. apple cider vinegar
• 1 tbsp. chili garlic sauce
• FOR THE TENDERS
• 1/4 c. cornstarch
• 1 tsp. kosher salt
• 1/2 tsp. cayenne pepper
• 1 c. canned coconut milk
• 1 1/2 c. sweetened shredded coconut
• 1 1/2 c. panko breadcrumbs
• 2 lbs. chicken tenders, white tendons removed and season with salt and pepper
• Canola oil

Details

Servings 6
Adapted from comfycook.com

Preparation

Step 1

Combine all ingredients for the sauce. Chill.

Whisk together cornstarch, salt, and cayenne in a shallow dish.

Pour coconut milk into another shallow dish.

Combine coconut and panko in the third dish.

Toss tenders in cornstarch mixture; shake off excess. Dip tenders in coconut milk, then dredge in coconut mixture pressing to adhere. Transfer to a plate and chill 1-2 hours.

Heat about 1 cup Canola oil in a large saute pan over medium-high heat.

Use apricot jam and add the vinegar and chili sauce to it. Warm it on the stove or the microwave until runny, then stir in the vinegar and chili sauce.

I make my own. Orange marmalade and a tablespoon horseradish. Or to your taste.

Saucy Susan can be found in the ketchup and BBQ section. It's delicious with the added ingredients!