COCONUT CHICKEN TENDERS WITH SWEET CHILI SAUCE

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Coconut Chicken Tenders with Sweet Chili Sauce image

No need to wait for a visit to your favorite restaurant to order coconut chicken. Original Bisquick mix makes a quick-fix breading for a dish that can be on the table in just half an hour.

Provided by Brooke Lark

Categories     Appetizer

Time 30m

Yield 2

Number Of Ingredients 8

2 eggs
2 tablespoons water
1 teaspoon soy sauce
1 1/2 cups Original Bisquick™ mix
1 1/2 cups shredded coconut
1 1/2 cups vegetable oil
1 lb uncooked chicken tenders (not breaded)
1/2 cup sweet chili sauce

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • In medium bowl, beat eggs, water and soy sauce with whisk or fork. In another medium bowl, stir together Bisquick mix and coconut.
  • In large skillet, heat oil over medium heat. Dip each chicken tender in egg mixture, then in Bisquick mixture; dip again in egg mixture and in Bisquick mixture. Cook chicken in batches in hot oil until browned on each side. Place chicken on cookie sheet.
  • Bake 5 to 10 minutes or until chicken is no longer pink in center. Serve with sweet chili sauce for dipping.

Nutrition Facts : ServingSize 1 Serving

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