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CRISPY CHICKEN TENDERS WITH COCONUT WITH CURRY DIPPING SAUCE

CRISPY CHICKEN TENDERS

These chicken tenders are diabolically juicy and criminally tasty.  Baking them in the oven achieves even crispiness and no-one will ever know they weren’t cooked in the deep fryer.  They are excellent for a party, brunch or light summer lunch.

 

3 chicken breasts – sliced into tenders and lightly pounded

½ cup of coconut milk

1 TBSP of red Thai curry paste

1 TSP of fish sauce

2 TBSP lime juice

¾ cup of unsweetened coconut flakes

¾ cup of chopped cashews

¾ cup of crushed cornflakes

Lime wedges for serving

 

PREHAT OVEN 450F

Line an oven tray with some foil and lightly spray it with some cooking oil.

In a food processor add the cashews, coconut flakes and cornflakes and pulse to make coarse crumbs.  Place the crumb mixture onto a shallow plate.  In a working bowl whisk together the coconut milk, curry paste, lime juice and fish sauce.

Dip the chicken tenders into the wet mixture and then roll them into the dry coconut mixture.  Place the prepared tenders onto the oven tray and bake them for about 10-12 minutes turning halfway to ensure even crispiness.  Serve with lime wedges and the curry dipping sauce.

CURRY DIPPING SAUCE

1 TBSP Grey Poupon mustard

1 TBSP clover honey

1 TSP Madras curry powder

½ TSP ground cumin

½ TSP grated lime zest

1 TBSP lime juice

1 TSP sweet chili sauce

1 TSP sweet thick soy sauce

Whisk together to blend and serve with the chicken tenders

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