Coconut Chicken Strips

I accidentally bought chicken tenders instead of chicken breasts the other day and needed to make them tonight!  I found a recipe that was perfect for dinner, because I knew the girls and Joe would eat it, but also perfect for the “football food” theme.   It’s very simple, doesn’t take much time and will wow any crowd, young and old.   Pair these chicken strips with some yummy dipping sauce of your own or use mine, and it’s sure to be a touchdown!!!!   (Sorry — I had to).  This can also be made into a meal!   Follow the same directions using butterfly shrimp for a different taste!  YUM!

Coconut Chicken Strips

 1-2 pounds — chicken tenders (cleaned)

2 eggs

1/4 cup coconut milk

1/2 cup flour

1 1/2 cups panko breadcrumbs

1 1/2 cups shredded coconut

salt (to taste)

oil (for frying)

 Set out 3 bowls.  In first bowl combine and mix eggs and coconut milk.  In second bowl combine salt and flour and in third bowl combine planko breadcrumb and shredded coconut.

 While your oil is getting nice and hot, dip each chicken tender first in the flour mixture, then egg/coconut milk mixture, and then coat it in the planko and coconut mixture.   Once oil is hot, place chicken into pan and cook approx. 3 – 4 minutes on each side and until chicken is golden brown and crispy.  If they are thicker tenders you may need to cook a little longer.

 Remove from oil and place on paper towels to drain excess oil and let sit for a few minutes.

 Serve with your favorite dipping sauce.   ENJOY!!!

 

Here is what I whipped up for my dipping sauce and it was delicious:

Dipping Sauce for Coconut Chicken or Shrimp

No recipe — so add ingredients to taste

 Apricot Preserves  (I used about 10oz) — you can use Orange or Peach too!

Soy Sauce (about 1 tbsp)

Spicy Brown Mustard (about 1 tsp.)

Juice of half a lemon

Ground ginger (about 1tsp.)

Sesame oil (about 1/2 tsp)

 

Mix together and serve!

IMG_0038

~gianna~

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