Coconut Chicken Tenders & Coconut Rice

Recipe from Our Best Bites

I grew to love Thai food when I worked in a small Thai restaurant back in California.  It's my favorite job that I have ever had. I loved how sweet the cooks were, how relaxed the atmosphere was and how delicious the food tasted.  

And although this dish may not be quintessential Thai food it could definitely be served at a Thai restaurant.  The chicken is crispy and sweet, the rice is flavorful and the dipping sauce is pretty much the best thing ever. 

The hubby and I debated going out to dinner tonight but I'm so glad we didn't because this dinner was super yummy, yummy in my tummy.

I hope you enjoy this recipe! It is for sure an absolute favorite of mine now.

The chicken from Our Best Bites can be found here.

The rice from Our Best Bites can be found here.

Crispy Coconut Chicken Tenders:

1 c. sweetened coconut flakes

1 c. panko bread crumbs

1 1/2 tsp. garlic powder

3/4 tsp. salt

3/4 tsp. curry powder

1/4 tsp. onion powder

1/2 c. flour

2 eggs

12 chicken tenders (I actually used 11 which worked well)

Preheat oven to 450 degrees.  Spray a foil-lined baking sheet with non-stick cooking spray and set aside.

Chop coconut so it's roughly the same size as the bread crumbs.

Combine the coconut, bread crumbs and spices in a shallow dish.  Stir well.

Place the flour in a shallow dish and the eggs in another shallow dish.  Whisk the eggs.

Working with one chicken tender at a time, dredge the chicken in flour, shaking off any excess.  Then dip in the egg, again shaking off any excess.  Roll in the bread crumb/coconut mixture, gently pressing the mixture onto the chicken.  Place on baking sheet.  Repeat with remaining tenders.

Bake for 20-30 minutes until completely cooked and bread crumb/coconut mixture is light golden brown and crispy.  You don't want the bread crumb/coconut mixture to be soggy at all (I baked mine for about 20 minutes and then took off the ones that were well done and then put the others back in for about 5 minutes but keep in mind that your oven may vary - just make sure it's super crispy).

For the dipping sauce whisk together 1 cup apricot -pineapple preserves, 2 teaspoons soy sauce, 1/2 teaspoon Dijon mustard and 1/8 teaspoon curry powder.

Sweet & Savory Coconut Rice:

2 c. white rice

14-ounce can coconut milk (it will be lumpy - stir before you add in)

2 c. water

1 tsp. kosher salt

splash of white vinegar

2-3 tsp. sugar

1/4 c. chopped green onions, plus more for garnish

salt and pepper to taste

Combine rice, coconut milk, water, kosher salt, vinegar and sugar in a saucepan and bring to a boil.  Turn heat to low and cover 20 minutes or until most of the liquid is absorbed.  Allow to stand 5 minutes.  Add chopped green onions, black pepper and salt to taste.  Garnish with more green onions.  

* Cooks note: I cooked mine in my rice cooker and it turned out great! To do this combine everything in rice cooker except green onions, salt and pepper.  Cook until done and then stir in green onions, salt and pepper to taste. *