Chicken Tenders with Sweet Spicy Sauce
Summer / Fall / Winter / Spring / Coconut Oil / Dairy Free / LouAna / Main Dish / Pan-Fry /
An instant hit with the kids. Coated in bread crumbs and coconut, strips of chicken are quickly pan fried in coconut oil, then served alongside a lightly spiced and pleasantly sweet sauce.
PREP, COOK, TOTAL TIME
Prep time: 20 minutes
Cook time: 16 to 20 minutes
Total time: 40 minutes
Serves: 4 to 6
2 large chicken breasts, cut into 8 one-inch strips
1/2 cup panko bread crumbs
1/2 cup unsweetened, flaked coconut
2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 eggs, beaten
1 cup LouAna® Coconut Oil or LouAna® Organic Coconut Oil, for frying
1/3 cup apricot jam
1 to 2 tablespoons garlic chile sauce (to taste)
1/2 teaspoon kosher salt
For the dipping sauce, whisk together apricot jam, garlic chili sauce and salt. Set aside.
Sprinkle the chicken with 1 teaspoon kosher salt.
In a medium bowl, whisk together the panko, shredded coconut, salt, pepper and garlic powder. In a separate bowl, whisk the eggs to break them up. Dip each chicken strip first in egg and then in coconut mixture, making sure to coat it well with the crumbs. Place on baking sheet.
In a large frying pan (cast iron would be ideal here), heat the cup of coconut oil to 350° F. Working in 2 batches, fry the chicken strips, 3 to 4 minutes per side until deep golden brown. Allow to drain on paper towels and sprinkle with additional salt.
Serve with dipping sauce.
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Chicken Tenders Recipe photo credit: LouAna