Baked Coconut Chicken Tenders

  • 22 Sep - 28 Sep, 2018
  • Mag The Weekly
  • Cookery


Ingredients

For marinade:

· 3 chicken breasts cut into strips

· 1½ cups coconut milk

· 1tsp lemon zest

· 1tsp chilli flakes

· 1tsp salt

For coating:

· 3 large eggs

· 1½ cups rice flour

· 3 cups unsweetened coconut, shredded

· 1tsp sriracha

· ½ tsp chilli flakes

· Salt to taste

Method

In a large bowl, mix together all the marinade ingredients together. Cover and refrigerate overnight or for at least two hours. When ready to bake, preheat oven to 200C. Set a cooling rack on a baking sheet and spray or brush with oil. Start by creating an assembly line of ingredients. You will need three wide mouthed bowls or plates for this. In the first bowl, place rice flour. In the second, season eggs with salt and whisk them with sriracha and two tablespoons water. And in the third, place shredded coconut seasoned lightly with salt and chilli flakes. Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg, and finally crust it with the shredded coconut mixture. Place the strips on the greased cooling rack. Bake for 20-25 minutes till cooked through, turning halfway through. Broil for the last two to three minutes till the tenders are golden brown. Enjoy baked coconut chicken tenders with your favourite dipping sauce.

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