Crispy Chicken Tenders with Cashews and Coconut Curry
from Fifty Shades of Chicken
1 1/4 pounds chicken tenders, patted dry with paper towels
1/2 tsp coarse kosher salt
1/4 tsp black pepper
1/2 C coconut milk (I used the culinary version, it's thicker and helps the crust adhere better)
1 TBS red curry paste
1/2 tsp Asian fish sauce or soy sauce (we used coconut aminos)
3/4 C roasted, salted cashews
3/4 C unsweetened coconut flakes
3/4 C cornflakes
Lime wedges, for serving
Cilantro sprigs, for serving
1. Preheat the oven to 400 degrees. Lightly grease a large baking sheet. (I prefer parchment lined for easy clean up)
2. Using the side of a rolling pin, gently pound the chicken tenders into submission, they should be about 1/4 inch thick. Season with salt and pepper. (ours were already thin
3. In a wide, shallow bowl, whisk together the coconut milk, curry paste, and the fish or soy sauce.
4. In a food processor, pulse together the cashews and coconut flakes until finely chopped. Add the cornflakes and pulse until just blended. Transfer to another wide, shallow bowl.
5. Dip a chicken tender in the coconut mixture, letting the excess drip back into the bowl. Then dip the chicken in the cashew mixture, turning to coat evenly. Transfer the chicken to the prepared baking sheet. Repeat with the remaining chicken.
6. Transfer the chicken to the oven and bake, turning once halfway through, until golden all over, about 10 minutes total (our oven took a bit longer, just watch as to not burn the outside). Serve with lime wedges and cilantro.
We served alongside rice. For an added kick, dip in Sriracha sauce.
***Tenders are indeed the most tender part of the bird, but you can use boneless skinless breasts cut into 1/2-inch wide strips. The pounding is optional, depending on how much your chicken wants it.