Coconut Chicken Tenders with sweet and sassy dipping sauce

What could be better than transforming chicken into a fried-favorite variation of crunchy coconut shrimp? Coat the tenders in coconut, fry and pair with a sweet and sassy sauce for a combination of sweet, spicy, cold and crispy. Make extra sauce - because they will be double dipping!

Photo by Bill C.
Adapted from comfycook.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from comfycook.com

Ingredients

  • For the sauce, combine:

  • 1

    cup Saucy Susan Peach Apricot Sassy Sauce

  • 1

    Tbsp. Apple Cider vinegar

  • 1

    Tbsp. chili garlic sauce

  • For the tenders:

  • 1/4

    cup cornstarch

  • 1

    tsp. kosher salt

  • 1/2

    tsp. cayenne pepper

  • 1

    cup canned coconut milk

  • 1-1/2

    cup sweetened, shredded coconut

  • 1-1/2

    cups panko breadcrumbs

  • 2

    lbs. chicken tenders, white tendon removed, seasoned with salt and pepper

  • Canola oil

Directions

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. Fry tenders in batches until golden brown and cooked through, 2-3 minutes per side. Transfer to a paper-towel lined plate and season with salt.

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