Tuesday, May 31, 2016

Crispy Coconut Chicken Tenders

Looking for a new way to change up those same ole' chicken tender recipe that you've been using - or just defrosting?! This recipe is amazing and fresh and nicely crisp! My kids loved them and preferred ketchup for this fancy orange sauce that I made to go with it. But this would be a great adult appetizer to make as well! Hope you try it out!

Crispy Coconut Chicken Tenders

- 1.5 lbs chicken tenders
- 2 eggs
- 1 cup sweetened coconut shredded, pulsed in a blender/food processor to make smaller
- 3/4 cup panko bread crumbs
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup coconut oil, or vegetable oil

1. Heat your oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Set aside.
2. In a small bowl mix your bread crumbs and pulsed coconut.
3. In another bowl, whisk your eggs together.
4. In a medium bowl, mix your salt, pepper and flour together.
5. Heat a pan over medium heat and place your oil in it.
6. Take your raw chicken tender and dip it in the eggs, then the flour and then the bowl with the bread crumb mixture. Place chicken in the pan and fry for about 3-4 min on each side. Repeat for each chicken tender.
7. Place fried chicken on the baking sheet and place in the oven to finish cooking for 6-10 min.

Spicy Honey Orange Sauce

- 1/2 cup orange preserves
- 1/4 cup honey
- 3 tbsp. Dijon mustard
- salt, to taste
- 1 tsp crushed red pepper flakes, optional

1. Whisk all ingredients together in a bowl and place in the refrigerator until ready to use.


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