What could be better than transforming chicken into a fried-favorite variation of crunchy coconut shrimp? Coat the tenders in coconut, fry and pair with a sweet and sassy sauce for a combination of sweet, spicy, cold and crispy.
Make extra sauce – because they will be double dipping!
For the sauce, combine:
1 cup Saucy Susan Peach Apricot Sassy Sauce
1 Tbsp. Apple Cider vinegar
1 Tbsp. chili garlic sauce
For the tenders:
1/4 cup cornstarch
1 tsp. kosher salt
1/2 tsp. cayenne pepper
1 cup canned coconut milk
1-1/2 cup sweetened, shredded coconut
1-1/2 cups panko breadcrumbs
2 lbs. chicken tenders, white tendon removed, seasoned with salt and pepper
Canola oil
Whisk together cornstarch, salt, and cayenne in a shallow dish.
Pour coconut milk into another shallow dish.
Combine coconut and panko in the third dish.
Toss tenders in cornstarch mixture; shake off excess. Dip tenders in coconut milk, then dredge in coconut mixture pressing to adhere. Transfer to a plate and chill 1-2 hours.
Heat about 1 cup Canola oil in a large saute pan over medium-high heat.
Fry tenders in batches until golden brown and cooked through, 2-3 minutes per side.
Transfer to a paper-towel lined plate and season with salt.
