Crispy Coconut chicken tenders

Name: Crispy Coconut chicken tenders
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian
Ingredients: 1/4 cup Thai sweet chili sauce; 1/4 cup full far coconut milk, shaken; 1/4 cup pineapple juice (drained from a small can of crushed pineapple to be used in sauce); Zest of 1 lime; Juice of 1 lime; 3 cloves garlic, minced; 1/2 tsp salt; 1 1/2 lb chicken tenders; 1/4 cup Thai sweet chili sauce; 1/4 cup can crushed pineapple; Zest of 1 lime; Juice of 1 lime; 1/2 clove garlic, minced; 1/2 tsp sriracha; 1 1/2 cup cornstarch; 3 eggs; 1 1/2 cup unsweetened, shredded coconut; 2/3 cup panko bread crumbs; 1/2 tsp cayenne pepper; Salt; Pepper; Vegetable oil, for shallow frying

3 steps

Prep:30minCook:30min

Updated at: Thu, 17 Aug 2023 08:48:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories917 kcal (46%)

Total Fat41.7 g (60%)

Carbs84.5 g (33%)

Sugars24.5 g (27%)

Protein47.3 g (95%)

Sodium790 mg (40%)

Fiber7.7 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Marinade the chicken

Step 1

In a large bowl or zip top bag, combine all marinade ingredients. Add the chicken and such it around to coat. Cover and refrigerate for at least 30 min, up to 4 hours

Make the sauce

Step 2

In a small bowl, stir together all sauce ingredients

Bread and Fry the Chicken

Step 3

1. Remove the chicken from the marinade, shaking off any excess liquid. Discard the marinade 2. Set up 3 shallow bowls. Spread the cornstarch in one, beat the eggs in the second, and mix together the panko, coconut, cayenne, and 1 tsp both salt and pepper in the third. 3. Dip each chicken tender in cornstarch, then egg, shaking off excess between each step. Press all sides of each tender with coconut-panko mixture, pressing well to adhere. Place all tenders on a plate or tray. 4. Heat 1/4 inch of oil in a large heavy skillet over medium high heat. Working in batches, fry the tenders until golden and crisp (about 1 1/2 min per side). Drain on a paper towel and season to taste with salt. You may need to add oil between batches to maintain depth.