- Details
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Parent Category: Recipes
• 1 pound chicken tenders
• Salt and freshly ground black pepper
• 2 cups flour
• 2 large eggs, lightly beaten
• 1/3 cup water
• 1 1/2 cups unsweetened, shredded coconut
• 1 cup Panko bread crumbs
• 2 medium lemons, zested
• 2 medium limes, zested
• 2 medium oranges, zested
• 1/4 cup peanut oil
• Pineapple chunks (or fresh pineapple slices), for garnish
• Green onions, for garnish
•
• Tropical Dipping Sauce:
• 1/2 cup pineapple chunks, drained
• 4 green onions, roughly chopped
• 2 cloves garlic, roughly chopped
• 2 tsp fresh ginger, roughly chopped
• 1 Tbsp lemon juice
• 1 Tbsp lime juice
• 1 Tbsp orange juice
• 3/4 cup mayonnaise
• Salt and pepper
Method:
Season chicken with salt and pepper. Set out three shallow dishes.
Fill the 1st with flour and 2nd with eggs and water mixed well. Fill
3rd with coconut, Panko bread crumbs, lemon zest, lime zest, and
orange zest and mix well. Dredge chicken in flour and shake off
excess. Dip chicken in eggs and shake off excess. Lastly place chicken
in coconut mixture and coat thoroughly. Press so mixture sticks to
chicken. Repeat for each piece of chicken. Add peanut oil to a large
skillet over medium-high heat. When oil is hot, add chicken and pan
fry on each side, about 4 minutes a side, until chicken is golden
brown then remove from heat. To serve, place Tropical Dipping Sauce in
a small bowl, and place the bowl in the middle of a large serving
platter. Fan pieces of South Pacific Chicken Tenders around bowl on
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platter. Garnish with pineapple and green onions. Makes 4 servings.
Tropical Dipping Sauce: In bowl of food processor, add pineapple,
green onions, garlic, ginger, lemon juice, lime juice, and orange
juice and process until well combined. Add mayonnaise and pulse until
well combined. Season to taste with salt and pepper. Transfer to a
small bowl and refrigerate until serving.
