Adult-ify your fave childhood meal with these tropical, pretzel-crusted, prosciutto pesto, and Rice Krispies-crusted variations.
3 large boneless, skinless chicken breasts, cut into ½-inch strips
1 Tbsp lime juice
1 tsp lime zest
½ cup coconut milk
1 ½ tsp kosher salt, divided
½ tsp red chili flakes
½ cup whole roasted, salted cashews
¼ cup sweetened coconut flakes
½ cup panko breadcrumbs
½ Tbsp brown sugar
1 tsp garlic powder
1 cup all-purpose flour
3 large eggs, beaten
Mango-apricot dipping sauce:
1 mango, peeled and roughly chopped
¼ cup apricot jam
2 Tbsp lime juice
1 tsp lime zest
1 garlic clove, peeled
1 Tbsp cilantro leaves
¼ tsp red chili flakes
Let's get Cooking...
In a large bowl, combine the chicken, lime juice, zest, coconut milk, 1 teaspoon salt and red chili flakes. Stir until all chicken pieces are coated, and marinate in the fridge for 20 minutes to 6 hours.
In a mini food processor, combine the cashews, coconut flakes, breadcrumbs, brown sugar, remaining salt and garlic powder. Pulse until the cashews resemble coarse sand.
Preheat oven to 400ºF, and prepare a rimmed baking sheet with parchment paper.
In three separate shallow dishes, place the flour, eggs and cashew mixture.
Dredge the marinated chicken in the flour, followed by egg, then finally into the cashew mixture.
Place the tenders on the prepared baking sheet, and drizzle with canola oil and a sprinkle of salt.
Bake the tenders for about 20–25 minutes, until cooked through. Finish under the broiler for 2–3 minutes until golden brown.
Blend all dipping sauce ingredients in the blender until well combined. Serve with chicken tenders.