Coconut Chicken Tenders with Sweet Chili Sauce

Coconut Chicken Tenders with Sweet Chili Sauce
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  • Prep



  • Total



  • Servings


No need to wait for a visit to your favorite restaurant to order coconut chicken. Original Bisquick mix makes a quick-fix breading for a dish that can be on the table in just half an hour.


  • 2


  • 2

    tablespoons water

  • 1

    teaspoon soy sauce

  • 1 1/2

    cups Original Bisquick™ mix

  • 1 1/2

    cups shredded coconut

  • 1 1/2

    cups vegetable oil

  • 1

    lb uncooked chicken tenders (not breaded)

  • 1/2

    cup sweet chili sauce


  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2
    In medium bowl, beat eggs, water and soy sauce with whisk or fork. In another medium bowl, stir together Bisquick mix and coconut.
  • 3
    In large skillet, heat oil over medium heat. Dip each chicken tender in egg mixture, then in Bisquick mixture; dip again in egg mixture and in Bisquick mixture. Cook chicken in batches in hot oil until browned on each side. Place chicken on cookie sheet.
  • 4
    Bake 5 to 10 minutes or until chicken is no longer pink in center. Serve with sweet chili sauce for dipping.

Recipe Tips

  • tip 1

    Serve these chicken tenders as an appetizer or entrée. Garnish with toasted coconut and fresh mixed berries for extra flair.

  • tip 2

    Look for sweet chili sauce in the Asian foods section at your grocery store.


Nutrition Facts are not available for this recipe
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