Saturday, September 27, 2014

Coconut Chicken Tenders with Red Curry Dipping Sauce

I've had several requests for gluten-free recipes lately, especially for kids. Chicken tenders are a favorite of my grown-up child (my husband, Josh) so I figured I would take what is normally a very simple recipe and amp it up with Thai flavors. The coconut and lemongrass add an awesome flavor punch and the Chex cereal adds that crave-able CRUNCH. Red curry paste is another ingredient that is underutilized, and it adds that perfect "what is that?!" flavor to the dipping sauce. Both kids and adults will truly enjoy this weeknight meal! 



1. Season chicken tenders with salt and pepper and place in a large mixing bowl. Combine coconut milk and lemongrass paste in a small bowl and pour over chicken. Refrigerate for 1 hour.



2. In a medium bowl, combine shredded coconut, crushed cereal, salt, pepper and garlic powder.



3. Preheat oven to 450. Line a baking sheet with foil and coat with cooking spray.

4. Working one at a time, dredge chicken tenders in the coconut mixture, pressing gently so the coating sticks. Place on the prepared baking sheet. Spray the tenders with more cooking spray and bake for 30 minutes, flipping half way through.


5. While the chicken bakes, combine mayo, yogurt, ketchup, red curry paste and lime juice in a small bowl.



6. Serve warm tenders with a side of dipping sauce.

Coconut Chicken Tenders with Red Curry Dipping Sauce
Serves 4

All you need:
2 pounds boneless, skinless chicken tenders
1 can full-fat coconut milk
2 teaspoon lemongrass paste (such as Gourmet Garden)
1 cup shredded coconut
1 cup crushed rice Chex
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

1/4 cup mayo
1/4 cup plain Greek yogurt
1/2 cup ketchup
2 tablespoons red curry paste
Juice of 1 lime

All you do:
1. Season chicken tenders with salt and pepper and place in a large mixing bowl. Combine coconut milk and lemongrass paste in a small bowl and pour over chicken. Refrigerate for 1 hour.
2. In a medium bowl, combine shredded coconut, crushed cereal, salt, pepper and garlic powder.
3. Preheat oven to 450. Line a baking sheet with foil and coat with cooking spray.
4. Working one at a time, dredge chicken tenders in the coconut mixture, pressing gently so the coating sticks. Place on the prepared baking sheet. Spray the tenders with more cooking spray and bake for 30 minutes, flipping half way through.
5. While the chicken bakes, combine mayo, yogurt, ketchup, red curry paste and lime juice in a small bowl.
6. Serve warm tenders with a side of dipping sauce.

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