by Chris Barkdull
This has been tried in the Rush and Solomon household and it is a real winner!
1 cup sweetened coconut flakes
1 cup panko bread crumbs
1 ½ teaspoons garlic powder
¾ teaspoon salt
¾ teaspoon curry powder
¼ teaspoon onion powder
1/8 teaspoon cayenne pepper, optional (I add it.)
½ cup flour
2 eggs
12 chicken tenders
Preheat oven to 450 degrees F. Spray a foil-lined baking sheet with non-stick cooking spray and set aside. Chop the coconut so it is roughly the same size as the bread crumbs. Combine the coconut, bread crumbs, and spices in a shallow dish or pie tin. Stir well to make sure everything is evenly distributed. Place the flour in a shallow dish and the eggs in another shallow dish. Whisk the eggs. One at a time, dredge the chicken in flour, shaking off any excess. Then dip the chicken in the egg, again shaking off any excess. Roll in the bread crumb/coconut mixture, gently pressing the mixture onto the chicken. Repeat with the remaining chicken tenders. Place the tenders on the foil-lined pan. To add a little crunch, you can drizzle each one with a little bit of olive oil but it is optional. Bake for about 20 minutes or until the chicken is no longer pink inside and the outside is golden brown. Serve with dipping sauce or fry sauce.
Dipping Sauce
1 cup apricot-pineapple preserves
2 teaspoons soy sauce
½ teaspoon Dijon mustard
1/8 teaspoon curry
Whisk together. Enjoy!
Fry Sauce
¼ cup real mayonnaise (not Miracle Whip)
¼ cup ketchup
2-3 teaspoons dill pickle relish
Whisk to combine.
No comments:
Post a Comment