Tuesday, January 20, 2015

Coconut Chicken Tenders

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Have you guys been over to Damn Delicious yet? Chungah has a TON of  easy and delicious recipes and I have to say I stalk her blog weekly looking for something new to try :)

I'm sure you've heard me go on about all the lunches I make and that I'm always looking for something new, because lets face it sandwiches get old really fast.

So while on one of my favorite blogs I found several dishes I want to try for lunches.

I started with Coconut Chicken Tenders and adapted the recipe slightly.

This dish didn't take all that much longer than making a sandwich and believe me when I say it was DEEEEELICIOUS.  The guys loved it as much as I did and I'll definitely be making it again soon.

This would be perfect as a appetizer for the Superbowl too.

Give it a try and let me know what you think.

Here's what you need:

1 cup (or so) canola oil or vegetable oil
1-1/2 pounds boneless skinless chicken tenders or breasts cut into strips
salt and pepper
1/2 cup flour
1/2 tsp. salt
fresh ground pepper
2 large eggs, room temperature
2 Tbs. water
1 tsp. soy sauce
1 tsp. Sriracha
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1 cup Bisquick
1/2 cup Panko bread crumbs
1 cup shredded sweetened coconut

Apricot Dipping Sauce
3/4 cup apricot jam
1-2 tsp. Sriracha
1/4 tsp. ground ginger
1/2 tsp. red pepper flakes

Heat a large pan over medium high heat (perfect time to break out that cast iron) and place about 1 to 1-1/2 inches of oil in the bottom.

Place the 1/2 cup flour, salt and fresh ground pepper on a plate or in a bowl and mix.
In a bowl mix the eggs, water, Sriracha, ginger, garlic, and soy sauce until well mixed.
In another bowl mix the Bisquick, Panko, and coconut.
One at a time dredge the chicken pieces first in the flour mixture then in the egg mixture.
Then dredge in the coconut Bisquick mixture pressing to coat each piece.
Add the chicken to the hot oil carefully and cook 4-5 minutes per side until golden brown and completely cooked. Do not overcrowd the pan.  
Transfer to a baking sheet lined with a cooling rack and paper towels or paper bag to catch the drippings.
Serve with apricot dipping sauce or ranch dressing.

To make the apricot dipping sauce place the ingredients in a a pan and bring to a boil.
 Reduce to simmer and cook 5 minutes.  Serve warm.
Mmmm mmmm.  Makes a great hot lunch or dinner.


Serves 4

Here's the handy printable - Coconut Chicken Tenders

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