Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Jessica DeWitt: "Fantastic! Easy and delicious. The sauce has a lo…" Read More
13Ingredients
45Minutes
840Calories
Add to Meal Planner
Add to Meal Planner
Description
Crispy, tropical chicken fingers make a dinner the whole family will love. Serve a zippy, sweet pineapple mustard sauce on the side; or, if you can’t find pineapple preserves, make the sauce with mango preserves or orange marmalade. Though the chicken is deep-fried, the cooking goes quickly and the tenders come out light and not at all oily. Save any extra sauce for sandwiches. The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. chicken tenders (about 12)
- 1/2 tsp. salt (plus more to taste)
- 1/4 tsp. black pepper (finely ground)
- 1/2 cup cornstarch
- 2 large eggs
- 1 1/2 cups sweetened coconut flakes
- 1 cup panko breadcrumbs
- vegetable oil (for frying)
- 3/4 cup pineapple preserves (or use mango preserves or orange marmalade)
- 3 Tbsp. Dijon mustard
- 2 Tbsp. mayonnaise
- 1 1/2 tsp. curry powder
- chopped fresh parsley (or green onioin)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- If any chicken tenders are large, cut in half lengthwise so you have about 12 pieces. Sprinkle chicken with salt and pepper. Place cornstarch in a shallow dish. Whisk eggs in a separate shallow dish until lightly beaten. Combine coconut and panko in a third shallow dish.
- Working with 1 chicken piece at a time, dredge chicken in cornstarch, shaking to remove excess. Dip chicken in eggs and then in the coconut mixture, pressing to adhere. Set aside on a platter.
- Pour enough oil into a Dutch oven to reach 2 inches up the sides. Heat oil to 325°F, using a deep-frying thermometer. Add 4 or 5 chicken pieces to the hot oil. Cook, turning once if needed for even browning, until chicken is deep golden and a meat thermometer inserted in the thickest portion registers 165°F, 3-4 minutes total. Transfer chicken to a paper towel-lined cooling rack to drain. Sprinkle chicken with additional salt while still hot. Repeat to cook remaining chicken.
- Meanwhile, stir together pineapple preserves, mustard, mayonnaise, and curry powder in a small bowl.
- Sprinkle chicken with parsley and serve with pineapple mustard.
NutritionView More
Unlock full nutritional details with subscription
840Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories840Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat22g110% |
Trans Fat0g |
Cholesterol215mg72% |
Sodium800mg33% |
Potassium970mg28% |
Protein45g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate81g27% |
Dietary Fiber7g28% |
Sugars34g |
Vitamin A8% |
Vitamin C20% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes
Recipe Tags
Reviews(2)
Jessica DeWitt 6 months ago
Fantastic! Easy and delicious. The sauce has a lot of pizzazz. Will make again. (Skip the parsley/green onions)
Yummly User a year ago
Definitely a fun and easy recipe! Will definitely make again!