After drooling all over the computer screen a couple weeks back when I saw what Alice did with chicken tenders, I knew I had to make them. She made these lightly Coconut Crusted Chicken Tenders for her daughters’ birthday party and if a bunch of gigg8-year-olds loved them, I knew we would, too.
I loved that she used coconut in the breading; why, had I never thought of that? I decided to take her basic concept and spice it up a bit by adding red chilies and fresh basil to the seasoning as well I left out the orange juice. It was slightly spicy but not over the top, your kids will still like it. The peanut sauce was a great compliment to the sweet coconut and hot chilies. Serve with a cucumber salad and you have a perfect meal.
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Coconut Chicken Tenders
*recipe idea from Savory Sweet Life
1 lb chicken tenders, free range/organic
1 cup panko
1 cup unsweetened coconut flakes
2 red chilies, minced
fresh basil, a handful, minced
1/2 cup milk
kosher salt, to taste
fresh cracked black pepper
peanut oil, for frying
Pat the chicken dry with paper towels.
Mix the egg and milk in a dish.
Combine, the panko, coconut, chilies, basil, salt and pepper, mix well.
Heat the peanut oil in a shallow frying pan, about 1/2 inch up the side.
Dip a chicken tender in the egg mixture, coat with panko mixture and gently pan fry in the peanut oil.
Continue with all the tenders.
When you remove the tender from the hot oil, lay the tenders on a paper towel, in a warm oven.
1 can of coconut milk
4 tablespoons creamy peanut butter
2 tablespoons light brown sugar
3 teaspoons curry paste
2 tablespoons fresh lime juice
Mix everything in a bowl until smooth.
** makes about 2 cups of salad
2 tablespoons caster sugar
1/4 cup lime juice
1/4 cup rice vinegar
1 cucumber, thinly sliced
1 carrot, grated
1/4 red onion, thinly sliced
Place the sugar, lime juice and vinegar in a non-metallic bowl and stir until dissolved.
Add the cucumber, carrot, red onion and toss well to coat.
Cover and refrigerate for 1 hour.
Serve with chicken tenders.