Both the guys loved this, and I thought the dipping sauce took it from good to great. No big changes to the chicken itself, I had no eggs so used buttermilk. For the sauce, the original recipe called for apricot preserves, but all I had was orange marmalade.
Definitely going in the family favorites binder! Big thanks to the ladies of Six Sisters' Stuff for sharing these :)
* Exported from MasterCook *
Baked Crispy Coconut Chicken with Sweet & Spicy Orange Dipping Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 chicken tenders
1/4 to 1/2c buttermilk
1/2 c. flour
1 c. sweetened coconut flakes
1 c. panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
Heat oven to 450. Line a baking sheet with foil and spray with nonstick cooking spray.
Pulse coconut in food processor with spices, and then combine with panko. Set up at 3 stage breading station, flour in first, buttermilk in second and panko crumb mixture in 3rd. Dip chicken in flour, shake off extra, dip in buttermilk and then coat with panko mixture, pressing to cover well. Place on prepared sheet, spray the tops with cooking spray or drizzle with olive oil.
Bake for 15 to 20 minutes or until juices run clear. While they cook make sauce-
Sweet and Spicy Orange Dipping Sauce
1/2 c. orange marmalade
1 Tbl. rice wine vinegar
3/4 tsp. crushed red pepper flakes
Combine all the ingredients and place in a small bowl.