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Cashew Coconut Chicken Tenders Recipe

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This recipe for Cashew Coconut Chicken Tenders is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
12 chicken tenders
2 eggs
1 Tbsp lime juice
3/4 c flour
1 c toasted cashews
1/2 c sweetened coconut flakes
1 c panko bread crumbs
1 Tbsp brown sugar
11/2 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp salt
1/2 tsp pepper
1/4-1/2 tsp cayenne pepper
cooking spray

Serve with Mango Honey Dip (recipe under sauces and seasonings)

Directions:
Directions:
Preheat oven to 400º Add cashews and coconut flakes to blender or food processor and process until cashews are about the size of panko crumbs, scraping sides of blender as needed. Add cashews/coconut, panko, chicken tender spices, and brown sugar to a shallow dish and mix until evenly distributed.

Place flour in another shallow dish. Whisk the egg with lime juice in another shallow dish. Working with one tender at a time, dredge in flour, dip in egg, and finally coat in breadcrumb mixture, pressing mixture into chicken with your fingers to make sure coating sticks.

Place chicken on a foil lined baking sheet with a baking rack on top of the foil that has been sprayed with nonstick spray. Lightly spray chicken with non-stick cooking spray. Bake for approximately 25 min or until juices run clear. Broil until coconut is nicely golden an panko crisp, but still light in color.

Serve with Mango Honey Dip (recipe under sauces and seasonings)

 

 

 

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