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Coconut Chicken Tenders with Creamy Caribbean Salsa

This coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. —Jane Estrin, Jacksonville, Florida
  • Total Time
    Prep: 45 min. + marinating Bake: 15 min.
  • Makes
    8 servings

Ingredients

  • 1 can (8 ounces) crushed pineapple, drained
  • 1 medium jicama, peeled and chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium mango, peeled and chopped
  • 1 jalapeno pepper, seeded and quartered
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon grated lime zest
  • 1/4 teaspoon salt
  • 3/4 cup reduced-fat sour cream
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups buttermilk
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 large egg whites
  • 1/4 cup water
  • 3 cups panko bread crumbs
  • 1 cup unsweetened shredded coconut
  • 2 tablespoons sesame seeds
  • 2 teaspoons paprika
  • Cooking spray

Directions

  • Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes.
  • Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere.
  • Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.
Nutrition Facts
1 serving: 402 calories, 13g fat (7g saturated fat), 65mg cholesterol, 315mg sodium, 41g carbohydrate (15g sugars, 6g fiber), 31g protein.
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Reviews

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Average Rating:
  • ReneeMurby
    Feb 7, 2021

    We devoured this. The combination bite is amazing. I could not find the jicama so I substituted with a green apple. I can see myself making this salsa often in the summertime, minus the sour cream. It does taste great with the sour cream but I would like it without in the summer.