Coconut Chicken Tenders

Crispy coconut chicken dippers with dipping sauce.

Lisa Keys

Winner of Southern Living Magazine recipe contest.

5 from 1 vote

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Prep Time 15

Cook Time 4

Total Time 19

Course chicken

Cuisine American

Servings

Calories 670 kcal

Ingredients

4 boneless skinless chicken breasts
1 cup flour
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon pepper
¾ cup lime-flavored seltzer water
2 cups sweetened flaked coconut *
1 cup fine dry breadcrumb
vegetable oil for frying
salt optional

Maui Wowee Dipping Sauce

1 (8 oz.) can crushed pineapple, drained
½ cup red pepper jelly
3 tablespoons whole grain mustard

Instructions

Cut each chicken breast into 4 to 6 (1-inch) strips.
Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture.
Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°.
Fry chicken, in batches, 2 to 3 minutes or until golden. Drain on paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Dipping Sauce.
To make the dipping sauce simply mix all the ingredients together in a bowl.

Notes

Unsweetened coconut works well, too. I like Bob’s Red Mill unsweetened shredded coconut

Nutrition

Serving: 1 servingCalories: 670kcalCarbohydrates: 96gProtein: 33gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 72mgSodium: 1.179mgPotassium: 719mgFiber: 7gSugar: 38gVitamin A: 44IUVitamin C: 5mgCalcium: 84mgIron: 4mg

Keyword appetizer, deep fry, dipping sauce, kid friendly, main dish, Southern Living, winner

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