Description

Everyone has heard of Coconut Shrimp, but have you heard of Coconut Chicken Tenders? The coconut flour adds a tasty flavor to the chicken and the Panko crumbs add crispiness to the tenders. Dip them in the spicy sweet and sour sauce for an extra punch of

Ingredients

• Chicken:
• 1 lb. chicken tenders
• 1/2 c. coconut or regular flour
• 2 eggs, well beaten
• 1 c. Panko bread crumbs
• 1 c. shredded unsweetened coconut
• peanut oil for frying
• Sauce:
• 3/4 c. water
• 1/4 c. rice wine vinegar
• juice of 1/2 lime
• 3 dried red chili peppers (or fresh ones)
• 1/2 red bell pepper, cut into chunks
• 3 cloves garlic
• 1 T. Thai red chili paste
• 1 T. honey
• dash Thai fish sauce
• 1 t. salt
• 1 T. cornstarch
• 2 T. water

Steps

1. Chicken:
2. In a series of 3 plates or wide shallow bowls, set out flour in one, beaten eggs in another, and bread crumbs mixed with the shredded coconut in the third.
3. Coat all tenders in flour and set aside on a plate while begining to heat oil in a wide bottomed frying pan. There should be about 1/8 inch oil which should be nice and hot before begining cooking.