1. Season chicken tenders with salt and pepper and place in a large mixing bowl. Combine coconut milk and lemongrass paste in a small bowl and pour over chicken. Refrigerate for 1 hour.
2. In a medium bowl, combine shredded coconut, crushed cereal, salt, pepper and garlic powder.
3. Preheat oven to 450. Line a baking sheet with foil and coat with cooking spray.
4. Working one at a time, dredge chicken tenders in the coconut mixture, pressing gently so the coating sticks. Place on the prepared baking sheet. Spray the tenders with more cooking spray and bake for 30 minutes, flipping half way through.
5. While the chicken bakes, combine mayo, yogurt, ketchup, red curry paste and lime juice in a small bowl.
6. Serve warm tenders with a side of dipping sauce.
Coconut Chicken Tenders with Red Curry Dipping Sauce
Serves 4
All you need:
2 pounds boneless, skinless chicken tenders
1 can full-fat coconut milk
2 teaspoon lemongrass paste (such as Gourmet Garden)
1 cup shredded coconut
1 cup crushed rice Chex
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 cup mayo
1/4 cup plain Greek yogurt
1/2 cup ketchup
2 tablespoons red curry paste
Juice of 1 lime
All you do:
1. Season chicken tenders with salt and pepper and place in a large mixing bowl. Combine coconut milk and lemongrass paste in a small bowl and pour over chicken. Refrigerate for 1 hour.
2. In a medium bowl, combine shredded coconut, crushed cereal, salt, pepper and garlic powder.
3. Preheat oven to 450. Line a baking sheet with foil and coat with cooking spray.
4. Working one at a time, dredge chicken tenders in the coconut mixture, pressing gently so the coating sticks. Place on the prepared baking sheet. Spray the tenders with more cooking spray and bake for 30 minutes, flipping half way through.
5. While the chicken bakes, combine mayo, yogurt, ketchup, red curry paste and lime juice in a small bowl.
6. Serve warm tenders with a side of dipping sauce.