Wednesday, January 19, 2011

Coconut Chicken Tenders

This recipe is another one I found on Tasty Kitchen.  I really like these, but are only an occasional treat since they are fried in a lot of oil.  I didn't have peanut oil so I had to use vegetable oil, which is probably why the coconut always gets a little extra crispy.  The dipping sauce is quite sweet, but I added some Siracha hot sauce to make it a sweet and spicy sauce and it was excellent.

Coconut Chicken Tenders
From: savorysweetlife via Tasty Kitchen

2 lbs Chicken Tenders
1/2 cups Orange Juice
1/2 can Sweetened, condensed Milk
1 whole Egg
1 cup Sweetened Shredded Coconut
1 1/2 cup Panko Bread Crumbs
Peanut Oil For Frying (I didn't have Peanut oil and used Vegetable instead)
Salt and Pepper

For Dipping Sauce
1/2 cups Honey
1/2 cups Orange Marmalade
Dash of Siracha hot sauce if desired

1. On a cookie sheet, season chicken with salt and pepper on both sides.  Set aside. In a medium bow, mix orange juice, condensed milk, and a beaten egg until your 'wet' mixture is well incorporated.  In another bowl, mix coconut and panko crumbs.

2. Heat oil in a medium pan or skillet on medium-high heat.  Fill pan with about 1/2" of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix.

3. Fry each tender for 6-8 minutes until golden brown.  Serve with Honey Marmalade dipping sauce.  Enjoy!

Honey Marmalade Dipping Sauce Instructions:

In a small bowl, add honey and marmalade.  Heat in the microwave for 1 minute. Stir everything until well mixed and serve with coconut chicken tenders.

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