Author: Nikki
This is an easy meal with a delicious tropical flavor!
- 12 boneless skinless chicken tenders
Marinade
- 1 Tablespoon lime juice
- 2 Tablespoons hot sauce (I like Franks)
- ½ cup coconut milk
- ½ teaspoon salt
- ¼ teaspoon pepper
Chicken Coating
- 1 cup coconut flakes
- 1 cup panko bread crumbs
- 1½ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon curry powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
Pina Colada Dipping Sauce
- ½ cup crushed pineapple (drained well)
- ¼ cup pina colada non alcoholic drink mix
- 1 cup sour cream
- Combine ingredients for Marinade and pour into a ziplock bag. Place the 12 chicken tender in the ziplock bag, place in the fridge and marinate for at least 4 hours.
- Preheat oven to 450 degrees F.
- Combine Chicken Coating ingredients in a large bowl.
- Remove chicken from bag and roll each strip in the coconut mixture and place on a foil lined cookie sheet that has been sprayed with cooking spray.
- Bake for about 20 minutes until the juices run clear.
- To make the pina colada dipping sauce, combine crushed pineapple, pina colada drink mix and sour cream in a small bowl. Dip crispy coconut chicken in sauce.
Recipe by Chef in Training at https://www.chef-in-training.com/crispy-coconut-chicken/
3.2.2708