Cashew Coconut Chicken Tenders
- 12 chicken tenderloins(just over 2 pounds)
- 2 eggs
- 1tablespoon lime juice
- 3/4cup flour
- 1cup toasted cashews
- 1/2cup sweetened coconut flakes
- 1cup panko bread crumbs
- 1tablespoon brown sugar
- 1tsp EACH salt, onion powder, garlic powder
- 1/2teaspoon pepper, ground ginger
- 1/4 – 1/2teaspoon cayenne pepper
Mango Honey Dip
- 2 mangos, peeled and roughly chopped
- 1/4cup honey
- 2tablespoons lime juice
- 1-2tablespoons cider vinegar
- 1/2teaspoon cumin powder
- 3 garlic cloves, peeled
- 3 green onions, roughly chopped
- 1/2-2teaspoons red chili flakes (start with 1/2)
Preheat oven to 400 degrees. Add cashews and coconut flakes to your food processor and process until cashews are about the size of the panko crumbs, scraping the sides of the blender as needed. Add cashews/coconut, panko, chicken tender spices and brown sugar to a shallow dish and mix until evenly distributed.
Place the flour in another shallow dish. Whisk the egg with the lime juice in another shallow dish. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut/cashew/panko mixture, pressing mixture into chicken with your fingers to make sure the coating sticks.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) with a baking rack on top that has been sprayed with non-stick cooking spray. Lightly spray chicken with non-stick cooking spray for extra crispiness. Bake for approximately 20-25 minutes or until cooked through (165 degrees F). Broil until coconut is nicely golden, and panko crisp, but still light in color.
To make the Mango Honey Dip, place all the ingredients in a blender, starting with just 1 teaspoon red pepper flakes and process until smooth. Taste and add additional red pepper flakes as desired.