Coconut Chicken Tenders

Summer / Fall / Winter / Spring / Adrianna Adarme / Coconut Oil / Main Dish / Pan-Fry /

DESCRIPTION

Coated in panko crumbs and coconut flake and then pan-fried in coconut oil, these Caribbean-inspired chicken tenders are paired perfectly with a creamy honey mustard dipping sauce, making for a tropical take on an easy classic.

PREP, COOK, TOTAL TIME

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

SERVINGS

Serves: 2

INGREDIENTS

Chicken Tenders:
1/2 cup coconut flakes
1/2 cup plain panko crumbs
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1 large egg, beaten egg
1 pound chicken tenders, about 8
1/4 cup LouAna® 100% Pure Coconut Oil

Honey Mustard:
3 tablespoons yellow mustard
1 tablespoon honey
1 tablespoon mayonnaise

DIRECTIONS

In a medium bowl, mix together the coconut flakes, panko breadcrumbs, all-purpose flour, garlic powder, onion powder and salt.

Creating an assembly line, first dip a chicken tender in the beaten egg, then transfer it to the panko breadcrumb mixture, making sure the chicken is thoroughly coated. Repeat the dipping and coating process until you’ve worked your way through all of the chicken tenders.

Heat the coconut oil over moderately high heat, in a medium-sized sauté pan. When the oil is hot, carefully add the chicken tenders to the pan. You will need to cook the chicken tenders in batches. Cook the tenders on each side for 2 to 3 minutes, until the breadcrumbs are golden brown. Transfer to a paper towel to drain.

Meanwhile, to a small bowl, mix together the yellow mustard, honey and mayonnaise. Serve the chicken tenders with the honey mustard.

Coconut Chicken Tenders Recipe photo credit: Adrianna Adarme