Coconut Chicken Tenders with Sweet Chili Sauce

Name: Coconut Chicken Tenders with Sweet Chili Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 454 grams uncooked chicken tenders (not breaded); 355 milliliters shredded coconut; 2 eggs; 1 teaspoon soy sauce; 118 milliliters sweet chili sauce; 355 milliliters vegetable oil; 2 Tbsps water; 355 milliliters Original mix

You can never have too many main course recipes, so give Coconut Chicken Tenders with Sweet Chili Sauce a try. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 798 calories, 56g of protein, and 47g of fat per serving. This recipe serves 2. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have chili sauce, water, original mix, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. It is a rather pricey recipe for fans of American food.

Instructions

Heat oven to 400F. Line cookie sheet with cooking parchment paper.

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Equipment you will use

Baking Paper

Baking Sheet

Oven

In medium bowl, beat eggs, water and soy sauce with whisk or fork. In another medium bowl, stir together Bisquick mix and coconut.

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Baking Mix

Soy Sauce

Coconut

Water

Egg

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Whisk

Bowl

In large skillet, heat oil over medium heat. Dip each chicken tender in egg mixture, then in Bisquick mixture; dip again in egg mixture and in Bisquick mixture. Cook chicken in batches in hot oil until browned on each side.

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Baking Mix

Whole Chicken

Dip

Egg

Cooking Oil

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Frying Pan

Place chicken on cookie sheet.

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Whole Chicken

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Baking Sheet

Bake 5 to 10 minutes or until chicken is no longer pink in center.

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Whole Chicken

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Oven

Serve with sweet chili sauce for dipping.

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Sweet Chili Sauce

Equipment

Ingredients

Servings:

454grams

uncooked chicken tenders (not breaded)355milliliters

shredded coconut 2

eggs 1teaspoon

soy sauce 118milliliters

sweet chili sauce 355milliliters

vegetable oil 2Tbsps

water 355milliliters

Original mix

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Chicken Tenders. White meat is typically paired with white wine as to not overpower the flavor of the meat, so chardonnay and sauvignon blanc are safe choices. Chicken prepared with a tomato sauce or certainly a red wine sauce can and should be served with a red like a pinot noir. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.