Coconut Chicken Tenders with Mango Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs chicken tenders
1 cup panko bread crumbs
1 cup shredded coconut
1 tsp salt
1 lime's zest
13.5 oz can coconut milk
1 egg
vegetable oil to cover frying pan
1/2 tsp paprika
MANGO DIPPING SAUCE
1 mango peeled and removed from pit
3 limes juiced
½ jalapeno seeds removed
¼ red onion
1 tsp salt
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Directions: |
Directions:Instructions
MANGO DIPPING SAUCE
Add all ingredients into a blender and blend until smooth
Set off to the side or let rest in the fridge until chicken is ready
COCONUT CHICKEN TENDERS
In a large bowl, mix together panko bread crumbs, shredded coconut, salt, lime zest and paprika
In another bowl add coconut milk and egg together and then whisk well
Add chicken tender in coconut milk mixture and let sit in fridge for at least 20 minutes
Then coat each individual chicken tender in shredded coconut, panko mixture and set aside on wax paper. Repeat until all chicken tenders are coated
In a frying pan pour enough vegetable or canola oil to fill a ¼ inch from the bottom of the pan and bring oil to heat over medium heat
Add a few chicken tenders at a time to fit the pan and let cook in hot oil for 3-4 minutes and flip. The chicken should be golden brown on the side that cooked
Continue to cook another 4 minutes until internal temperature reaches 165°
Remove chicken tenders from oil and set on paper towels or brown paper bag. Note: paper bags tend to absorb more oil quickly and really allow for the chicken to crisp up
Continue to cook the rest of the chicken in the oil and set aside on the paper bags
Let chicken cool a few minutes and then serve with mango dipping sauce |
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