Coconut Chicken Tenders with Sweet Chili Sauce

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Coconut Chicken Tenders with Sweet Chili Sauce
  • Prep 20 min
  • Total 30 min
  • Servings 2
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No need to wait for a visit to your favorite restaurant to order coconut chicken. Original Bisquick mix makes a quick-fix breading for a dish that can be on the table in just half an hour.
By Brooke Lark
Created Jun 21, 2012


  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve these chicken tenders as an appetizer or entrée. Garnish with toasted coconut and fresh mixed berries for extra flair.
  • tip 2
    Look for sweet chili sauce in the Asian foods section at your grocery store.


Nutrition Facts are not available for this recipe
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