You’ve heard of coconut prawns or shrimp. Meet its cousin, coconut chicken. Last weekend we celebrated my daughter’s 8th Birthday with a house filled with girls, Hannah Montana, and food fit for a princess. When deciding on a menu my daughter requested her favorite dish, coconut chicken tenders. Who could blame her? Each tender is dipped in sweetened egg batter, coated with a panko coconut mixture and pan-fried to perfection.
Although the kids prefer them without a dipping sauce, my husband and I love dipping them in a marmalade honey sauce. This kid and adult friendly finger food will be a hit with or without sauce. You are going to love these! Enjoy!
Recipe: Coconut Chicken Tenders with Honey Marmalade dipping sauce
2 lbs of chicken tenders
1 1/2 cups of panko bread crumbs (can be found in the Asian aisle of grocery stores)
1 cup of shredded sweetened coconut
1/2 can of condensed milk
1/2 cup of orange juice
salt and pepper to taste
Peanut Oil for frying
On a cookie sheet, season chicken with salt and pepper on both sides. Set aside. In a medium bowl, mix orange juice, condensed milk, and a beaten egg until your “wet” mixture is well incorporated. In another bowl, mix coconut and panko crumbs.
Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2″ of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix.
Set each coated chicken on a cookie cooling rack.
Fry each tender for 6-8 minutes until golden brown. Serve with Honey Marmalade dipping sauce. Enjoy!
Honey Marmalade Dipping Sauce Recipe:
1/2 cup of honey
1/2 of marmalade
Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed and serve with coconut chicken tenders.