Coconut Chicken Tenders with Pineapple Sauce
Juicy and moist fried chicken with coconut breading, served with sweet and tangy pineapple sauce
Servings: 4
Ingredients
- 2 lbs Chicken tenderloins
- Canola or Vegetable oil for deep frying
- 14 oz Coconut flakes sweetened
- 3 Eggs
- 2 Tbsp Water
- 1 cup Flour all-purpose
- 1 tsp Salt
- ½ tsp Pepper
Pineapple Sauce
- 8 oz Crushed pineapple in pineapple juice
- 2 Tbsp Ketchup
- 4 tsp Soy sauce
- 2 Tbsp Sugar
- ¼ cup Water
- 1 Tbsp Corn starch
Instructions
- Begin by seasoning the chicken tenderloins with salt and pepper. Then set up a breading station. Pour the flour onto a plate, whisk the eggs with 2 Tbsp of water in a bowl, and pour the coconut flakes onto another plate. Coat the chicken tenderloins with flour, then dip them in the egg mixture, and lastly coat them with coconut flakes.
- Heat canola oil or vegetable oil to 350–375ºF in a deep fryer or a skillet. Ensure the oil in the skillet is at least 1.5 inches deep. Place the coated chicken tenderloins into the hot oil and deep fry them for 10 minutes, turning them over after 5 minutes if frying them in a skillet. Fry them in batches until all the chicken tenderloins are fried. Keep each batch warm in a 200ºF oven.
- For the Pineapple Sauce, pour a can of crushed pineapple with pineapple juice into a saucepan with ketchup, soy sauce, water, sugar, and cornstarch. Stir all the ingredients together and cook over low heat for 7 minutes until the sauce thickens. The corn starch will initially make the sauce look mirky, but after it cooks through, the sauce will become clear and thick.
- Serve the Coconut Chicken Tenders warm with Pineapple Sauce on the side.