Coconut Crusted Chicken Tenders With Sweet Chili Sauce
Coconut Crusted Chicken Tenders with Sweet Chili Sauce is a delightful Anguillan dish that combines the tropical flavors of coconut with a hint of heat from the sweet chili sauce. It's a perfect blend of crispy and tender, making it a favorite for both kids and adults.
Ingredients
- 1 lb chicken tenders
- 1 cup shredded coconut
- 1/2 cup flour
- 2 eggs, beaten
- 1/2 cup sweet chili sauce
- 1/4 cup vegetable oil
- Salt and pepper to taste
Instructions
- Preheat the stovetop to medium heat.
- Season the chicken tenders with salt and pepper.
- Coat each chicken tender in flour, then dip into the beaten eggs, and finally coat with shredded coconut.
- Heat the vegetable oil in a pan and cook the chicken tenders for 3-4 minutes on each side, or until golden brown and cooked through.
- Serve the coconut crusted chicken tenders with sweet chili sauce for dipping.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Frying pan Tongs Plate
Tools
Stovetop
Serving suggestions
Serve the coconut crusted chicken tenders with a side of steamed vegetables and rice for a complete meal.
Tips & tricks
For an extra crispy coating, you can double coat the chicken tenders by dipping them in the egg and coconut mixture twice.
Cost
$12