Coconut Chicken Tenders with Sweet Chili Sauce

Gluten Free
Dairy Free
Low Fod Map
Health score
22%
Coconut Chicken Tenders with Sweet Chili Sauce
30 min.
2
956kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a dish that's not only delicious but also caters to various dietary needs? Look no further than these mouthwatering Coconut Chicken Tenders with Sweet Chili Sauce! Perfectly gluten-free, dairy-free, and low FODMAP, this recipe is designed to satisfy your cravings without compromising on flavor.

Imagine tender, juicy chicken coated in a crispy layer of shredded coconut, delivering a delightful crunch with every bite. The combination of the savory chicken and the sweet, tangy chili sauce creates a harmonious balance that will leave your taste buds dancing. Plus, this dish is quick and easy to prepare, making it an ideal choice for busy weeknights or a casual lunch with friends.

In just 30 minutes, you can whip up a meal that serves two, packing in a satisfying 956 calories. Whether you're looking for a main course that impresses or a comforting dish to enjoy at home, these Coconut Chicken Tenders are sure to become a favorite in your culinary repertoire. So grab your apron, and let’s get cooking!

Ingredients

  •  eggs 
  • tablespoons water 
  • teaspoon soya sauce 
  • 1.5 cups coconut or shredded
  • 1.5 cups vegetable oil 
  • lb chicken tenderloins uncooked (not breaded)
  • 0.5 cup chilli sauce sweet
  • 1.5 cups frangelico 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • baking paper
  • oven
  • whisk

Directions

  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.
  4. Place chicken on cookie sheet.
  5. Bake 5 to 10 minutes or until chicken is no longer pink in center.
  6. Serve with sweet chili sauce for dipping.

Nutrition Facts

Calories956kcal
Protein23.56%
Fat59.31%
Carbs17.13%

Properties

Glycemic Index
12.5
Glycemic Load
0.39
Inflammation Score
-6
Nutrition Score
32.341738845991%

Nutrients percent of daily need

Calories:956.06kcal
47.8%
Fat:63.24g
97.3%
Saturated Fat:25.47g
159.19%
Carbohydrates:41.1g
13.7%
Net Carbohydrates:35.29g
12.83%
Sugar:34.42g
38.25%
Cholesterol:308.83mg
102.94%
Sodium:1143.39mg
49.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:56.52g
113.03%
Selenium:92.17µg
131.67%
Vitamin B3:24.13mg
120.65%
Vitamin B6:1.81mg
90.6%
Phosphorus:635.09mg
63.51%
Vitamin K:60.84µg
57.94%
Manganese:0.96mg
48.07%
Vitamin B5:4.1mg
40.98%
Potassium:1119.83mg
32%
Vitamin B2:0.44mg
26.14%
Vitamin E:3.71mg
24.75%
Fiber:5.81g
23.23%
Magnesium:84.8mg
21.2%
Copper:0.36mg
18.02%
Iron:3.15mg
17.47%
Zinc:2.56mg
17.05%
Vitamin B12:0.85µg
14.09%
Vitamin B1:0.2mg
13.61%
Folate:45.89µg
11.47%
Vitamin D:1.11µg
7.38%
Vitamin A:305.64IU
6.11%
Vitamin C:4.7mg
5.7%
Calcium:45.43mg
4.54%