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 please everyone at the table 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 flavor explosion that will leave your taste buds dancing. Plus, this dish is quick and easy to prepare, taking just 30 minutes from start to finish, making it an ideal choice for busy weeknights or a casual weekend gathering.

Whether you're looking for a satisfying main course or a fun finger food for your next get-together, these Coconut Chicken Tenders are sure to impress. Serve them alongside the sweet chili sauce for dipping, and watch as your friends and family rave about this irresistible dish. So grab your apron and get ready to indulge in a culinary adventure that’s both healthy and utterly delicious!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 400F. 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%