Coconut Chicken Tenders with Sweet Chili Sauce

Prep

20

min
Total

30

min
Servings

2

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.

Ingredients

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

1

Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
2

In medium bowl, beat eggs, water and soy sauce with whisk or fork. In another medium bowl, stir together Bisquick mix and coconut.
3

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.
4

Bake 5 to 10 minutes or until chicken is no longer pink in center. Serve with sweet chili sauce for dipping.

Recipe Tips

tip 1

Serve these chicken tenders as an appetizer or entrée. Garnish with toasted coconut and fresh mixed berries for extra flair.
tip 2

Look for sweet chili sauce in the Asian foods section at your grocery store.

Nutrition

Nutrition Facts are not available for this recipe