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Monday, January 19, 2015

Cashew Coconut Crusted Chicken with Mango Honey Dip

Cashew Coconut Chicken Tenders
12 chicken tenders (just over 2 pounds)
2 eggs
1 tablespoon lime juice
3/4 cup flour
1 cup toasted cashews
½ cup sweetened coconut flakes
1 cup panko bread crumbs
1 tablespoon brown sugar
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin powder
1 teaspoon salt
½ teaspoon pepper
¼ - ½ teaspoon cayenne pepper
 
Mango Honey Dip
2 mangos, peeled and roughly chopped (My store only had one)
1/4 cup honey
2 tablespoons lime juice
1-2 tablespoons cider vinegar*
½ teaspoon cumin powder
3 cloves garlic, peeled (1 tsp powder)
3 green onions, roughly chopped (1 tsp powder)
1-2 teaspoons red chili flakes
 
Preheat oven to 400 degrees.
Add cashews and coconut flakes to blender or food processor and process until cashews are about the size of the panko crumbs, scraping the sides of the blender as needed.
Add cashews/coconut, panko, chicken tender spices and brown sugar to a shallow dish and mix until evenly distributed.
Place the flour in another shallow dish.
Whisk the egg with the lime juice in another shallow dish.
Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut/cashew/panko mixture, pressing mixture into chicken with your fingers to make sure the coating sticks.
Place chicken tenders on a foil-lined baking sheet (for easy clean up!) with a baking rack on top that has been sprayed with non-stick cooking spray.
Lightly spray chicken with non-stick cooking spray for extra crispiness (optional).
Bake for approximately 25 minutes or until juices run clear. Broil until coconut is nicely golden, and panko crisp, but still light in color.
To make the Mango Honey Dip, place all the ingredients in a blender, starting with just 1 teaspoon red pepper flakes and process until smooth.
Taste and add additional red pepper flakes as desired.
 
*Use 2 tablespoons for more "tang" which is how I like it :)
 
 


 

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