Coconut Chicken Tenders with Creamy Caribbean Salsa

Name: Coconut Chicken Tenders with Creamy Caribbean Salsa
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8 servings
Cuisine: Caribbean
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; CHICKEN NUGGETS:; 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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 45 min. + marinating Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Jane Estrin, Jacksonville, Florida

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Feb. 15, 2022

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Coconut Chicken Tenders with Creamy Caribbean Salsa

1 Reviews Add your review

Yield:8 servings

Prep:45 min

Cook:15 min

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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
CHICKEN NUGGETS:
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

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Directions

1
Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5-6 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.

2
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.
3
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.