Coconut chicken tenders recipe - joël robuchon recipe


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Recipe by: joel-robuchon

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Preparation Time:
10 Min
Serves:
4
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:


Recipe: Coconut Chicken Tenders with Honey Marmalade dipping sauce

Ingredients:
2 lbs of chicken tenders
1 1/2 cups of panko bread crumbs (can be found in the Asian aisle of grocery stores)
1 cup of shredded sweetened coconut
1 egg
1/2 can of condensed milk
1/2 cup of orange juice
salt and pepper to taste
Peanut Oil for frying


Cooking Preparation of the Recipe:


On a cookie sheet, season chicken with salt and pepper on both sides. Set aside. In a medium bowl, mix orange juice, condensed milk, and a beaten egg until your ?wet? mixture is well incorporated. In another bowl, mix coconut and panko crumbs.

Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2? of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix.


Set each coated chicken on a cookie cooling rack.


Fry each tender for 6-8 minutes until golden brown. Serve with Honey Marmalade dipping sauce. Enjoy!

Honey Marmalade Dipping Sauce Recipe:
1/2 cup of honey
1/2 of marmalade

Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed and serve with coconut chicken tenders.

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