Coconut Chicken Tenders With Mango Yogurt Dip

By Alqualonde

The easy mango yogurt dip makes these coconut chicken tenders sing! There's a recipe for an alternate apricot ginger dip, too!

Ingredients

• Mango Yogurt Dip:
• 1 lb (454 g) chicken tenders
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 2/3 cup (150 mL) panko bread crumbs
• 1/3 cup (75 mL) unsweetened shredded coconut
• 2 egg whites
• 1/4 cup (60 mL) cornstarch
• 3 tbsp (45 mL) vegetable oil
• 1/4 cup (60 mL) plain yogurt
• 3 tbsp (45 mL) mango chutney
• 1/2 tsp (2 mL) Dijon mustard

Preparation

Step 1

Sprinkle chicken with salt and pepper. Combine panko and coconut. Whisk egg whites until frothy. Dredge chicken in cornstarch, shaking off excess. Dip chicken in egg whites, letting excess drip off; dredge in panko mixture, pressing all over to adhere.

In skillet, heat 1 tbsp of the oil over medium-high heat. In batches, cook chicken, turning once and adding more oil as necessary, until chicken is no longer pink inside, about 3 minutes. Transfer to paper towels to drain.

Mango Yogurt Dip: Meanwhile, stir together yogurt, mango chutney and mustard until smooth. Serve with chicken.

Additional information :
Change It Up

Coconut Chicken Tenders With Apricot Ginger Dip
Omit yogurt dip. Bring 3 tbsp each apricot jam and water, and 1 tsp minced fresh ginger to simmer; cook until syrupy, about 3 minutes. Stir in dash of sriracha.