This coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. —Jane Estrin, Jacksonville, Florida
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Ingredients
- 1 can (8 ounces) crushed pineapple, drained
- 1 medium jicama, peeled and chopped
- 1 medium sweet red pepper, chopped
- 1 medium mango, peeled and chopped
- 1 jalapeno pepper, seeded and quartered
- 2 tablespoons minced fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh gingerroot
- 1 teaspoon grated lime zest
- 1/4 teaspoon salt
- 3/4 cup reduced-fat sour cream
- CHICKEN NUGGETS:
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups buttermilk
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 large egg whites
- 1/4 cup water
- 3 cups panko bread crumbs
- 1 cup unsweetened shredded coconut
- 2 tablespoons sesame seeds
- 2 teaspoons paprika
- Cooking spray
Directions
- Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5-6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes.
- Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere.
- Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.
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