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Coconut Chicken Tenders with Sweet Chili Sauce

coconut chicken tenders with sweet chili sauce Appetizer
Coconut Chicken Tenders with Sweet Chili Sauce
  • Prep 20 min
  • Total 30 min
  • Servings 2

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. MORE+ LESS-

Brooke Lark
June 21, 2012


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


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  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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