Those hungry folks you call friends will definitely love this finger food! It’s the type of food that will allow you to engage in a fun conversation with friends while eating. I cook this for parties and for picnics; as an appetizer or as a main course. Since it lacks the usual greasy feel that fried chicken strips give you, everyone just enjoyed eating a piece until there’s nothing left. It’s a winner!
One of our friends over at Southern Bite has this to say about this recipe:
“Y’all, these chicken tenders are awesome. In fact, I think Jack referred to them as “jumpin.” (Isn’t he hilarious!?!?) They are the perfect blend of sweet and salty and since they’re baked and not fried, it’s okay to indulge a little. I hope y’all enjoy them as much as we do!”
My friends didn’t indulge just a little; they devoured the entire basket!
Ingredients
1 to 1.25 lbs Tyson raw chicken tenders
1 cup Great Value sweetened flake coconut
1 cup Panko bread crumbs
¼ cup Gold Medal all-purpose flour
1 teaspoon McCormick garlic powder
1 teaspoon McCormick ground ginger
1 teaspoon Morton salt
¼ teaspoon McCormick black pepper
2 Eggland’s eggs
1 tablespoon water
1 tablespoon Heinz Dijon mustard
For the sauce:
½ cup Smucker’s pineapple preserves
1 tablespoon Heinz white vinegar
2 teaspoons Heinz Dijon mustard
Instructions
Preheat the oven to 425 degrees F. Lightly spray a baking sheet with non-stick cooking spray.
In a medium bowl, combine the coconut, panko, flour, garlic powder, ginger, salt, and black pepper and mix well.
In a small bowl, beat the two eggs with the water and 1 tablespoon Dijon mustard.
Dip the chicken tenders in the egg mixture and then dredge them in the coconut bread crumb mixture. Be sure to press gently to get the coating to stick. Place the chicken tenders on the prepared backing sheet. (Optional: For added color lightly spritz the prepared chicken tenders with non-stick cooking spray.)
Bake for 15 to 17 minutes or until the juices run clear.
To make the sauce:
Combine the pineapple preserves, white vinegar, and 2 teaspoons Dijon mustard; mix well.
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Quick Tip: You can use other sauce if you are not much fond of exotic sauces.
Thanks again to Southern Bite for this amazing recipe.
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