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.

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Prep Time 20 min
Total Time 30 min
Servings 2

Ingredients

2: eggs

2: tablespoons water

1: teaspoon soy sauce

1 1/2: cups Original Bisquick® mix

1 1/2: cups shredded coconut

1 1/2: cups vegetable oil

1: lb uncooked chicken tenders (not breaded)

1/2: cup sweet chili sauce

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Directions

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.