Curry Breaded Chicken Tenders with Coconut Dipping Sauce



Looking for an easy meal for a busy weeknight? Try this recipe by Dzung Duong of Honesuckle. Curry breaded chicken tenders with a coconut dipping sauce complete this balanced meal paired with Stouffer's Mac & Cheese and garlic parmesan roasted veggies.

Ingredients (Serves 4-6):

Coconut Dipping Sauce:

  • ½ cup coconut cream
  • 2 teaspoons Dijon mustard
  • 2 teaspoons soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • Pinch of salt
  • Fresh cracked pepper
  • Chopped cilantro

Chicken Tenders:

  • 4-6 pieces boneless skinless chicken breasts, cut into strips
  • 3 shallow dishes
  • 1 cup All-purpose flour
  • Salt and pepper to taste
  • 3 eggs, scrambled
  • Panko breadcrumbs
  • 1tablespoon curry powder
  • 2 cups avocado oil

Directions:

Coconut Dipping Sauce:

  1. With a whisk, mix all ingredients vigorously until it thickens. Set aside.

Chicken Tenders:

  1. In one shallow dish, put the flour in and stir in salt and pepper for seasoning.
  2. Whisk the eggs in the second shallow dish.
  3. In the third shallow dish, put the panko breadcrumbs and stir in the curry powder.
  4. Dip each chicken breast into the flour, then shake off the excess, Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess drip back into the bowl. Finally, lay the strips in the panko breadcrumbs mixture, turning it over until it is fully coated. Lay on a piece of waxed paper. Repeat until all strips are coated.
  5. Add the oil to a large pan and heat on medium-high until hot.
  6. Lay several chicken strips in the pan. Cook the chicken without turning until nicely browned, about 3-4 minutes. Turn the chicken and cook until equally brown on the other side, about 3-4 minutes more. Repeat with the remaining strips. Transfer chicken to a wire rack to drain.
  7. Serve with the coconut dipping sauce.