Coconut Chicken Tenders with Sweet Chili Sauce

Coconut Chicken Tenders with Sweet Chili Sauce

Blogger Brooke McLay from Cheeky Kitchen makes quick work of a favorite restaurant indulgence with this splendidly simple recipe.

Prep Time



Total Time




2 to 4


tablespoons water
teaspoon soy sauce
1 1/2
cups Original Bisquick® mix
1 1/2
cups shredded coconut
1 1/2
cups vegetable oil
lb uncooked chicken tenders (not breaded)
cup sweet chili sauce
  1. Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  2. In medium bowl, beat eggs, water and soy sauce with whisk or fork. In another medium bowl, stir together Bisquick mix and coconut.
  3. In large skillet, heat oil over medium heat. Dip each chicken tender in egg mixture, then in Bisquick mixture; dip again in egg mixture and in Bisquick mixture. Cook chicken in batches in hot oil until browned on each side. Place chicken on cookie sheet.
  4. Bake 5 to 10 minutes or until chicken is no longer pink in center. Serve with sweet chili sauce for dipping.
Makes 2 to 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve these chicken tenders as an appetizer or entrée. Garnish with toasted coconut and fresh mixed berries for extra flair.
Look for sweet chili sauce in the Asian foods section at your grocery store.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.