Here’s an appetizer that looks and tastes like a tropical summer! These Baked Coconut Chicken Tenders with Mango Mustard Sauce are going to raise your appetizer menu bar really high and will be a hit with kids and adults! Whats more- they’re gluten free!
Has it really been a week since I posted a new recipe for you guys? I’m hiding below my pillow but please don’t be mad. Because these baked coconut chicken tenders with mango mustard dipping sauce are going to make up for everything.
Hello juicy chicken with crispy coconut coating all around it that’s calling my name. Who’s ready to partaaaaaaaay? *raises hand*
Ingredients1 1/2 cups Coconut milk
1 teaspoon Lemon zest
1 teaspoon Chili Flakes
1 teaspoon Salt
3 Eggs large
1 1/2 cups Rice flour
3 cups Coconut unsweetened, shredded
1 teaspoon Sriracha
1/2 teaspoon Chili Flakes
Salt to taste
Method* In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it.
* Cover and refrigerate overnight or for at least 2 hours.
* When ready to bake, preheat oven to 200C/400F. Set a cooling rack on a baking sheet and spray or brush with oil.
* Now start by creating an assembly line of ingredients. You will need three wide mouthed bowls or plates for this.
* In the first bowl or plate place rice flour. In the second bowl season eggs with salt and whisk them with sriracha and 2 tablespoons water.
* And in the third place shredded coconut seasoned lightly with salt and chili 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 strip on the greased cooling rack. Repeat this till all the strips have been coated.
* Bake for 20-25 minutes till cooked through, turning halfway through.
* Broil for the last 2-3 minutes till the tenders are golden brown.
* Serve these baked coconut chicken tenders with mango mustard dipping sauce.