Lunch / Dinner
Coconut Chicken Tenders
A combination of sweet, sour, hot, cold, and crispy, this menu is way better than the sum of its parts.
Ingredients
FOR THE TENDERS, WHISK:
FOR THE SAUCE, COMBINE:
HEAT:
Chilling the tenders after breading them helps the coating to harden, which keeps more of it on the tenders for a thicker, more flavorful crust.
Instructions
For the tenders, whisk together cornstarch, salt, and cayenne in a shallow dish. Pour coconut milk into another shallow dish. Combine coconut and panko in a third shallow dish.
Toss tenders in cornstarch mixture; shake off excess. Dip tenders in coconut milk, then dredge in coconut mixture, pressing to adhere. Transfer tenders to a parchment-lined baking sheet; chill 1–2 hours.
For the sauce, combine jelly, vinegar, and chili garlic sauce; reserve 2 Tbsp. sauce for the Spinach & Pineapple Salad.
Heat oil in a large sauté pan over medium-high to 350°.
Fry tenders in oil in batches until golden brown and cooked through, 2–3 minutes per side. Transfer tenders to a paper-towel-lined plate; season with salt. Serve tenders with sauce.
For a bit of heat to balance the sweet coconut, add a little cayenne to the breading for the tenders.
To help the coating adhere, press the coconut-panko mixture into the tenders, then chill 1–2 hours.
Similar to Sriracha but with a much stronger garlic flavor, chili garlic sauce adds flavor and heat.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 522
% Daily Value*
Total Fat 35g 53%
Saturated Fat 14g 70%
Cholesterol 60mg 20%
Sodium 365mg 15%
Carbs 30g 10%
Fiber 2g 8%
Protein 23g
*Percent Daily Values are based on a 2,000 calorie diet.