Thai Inspired Chicken Tenders with Pineapple-Mango Chili Sauce
Ingredients
The chicken tenders
-
1
lb
chicken tenders
-
1
5 ounce bag
plantain chips (crushed)
-
1 ½
cups
all purpose flour
-
¼
cup
Jif peanut powder
-
1
teaspoon
sea salt
-
½
teaspoon
black pepper
-
1
teaspoon
smoked paprika
-
1
teaspoon
chili powder
-
1
teaspoon
granulated garlic
-
1
teaspoon
cumin
-
1
tablespoon
brown sugar
-
2
tablespoons
chopped cilantro
-
1
egg
egg
-
½
cup
milk
-
1
cup
corn oil (for frying)
The chili sauce
-
1
cup
prepared sweet chili sauce
-
½
cup
finely chopped mango
-
½
cup
finely chopped pineapple
Instructions
- Crush the plantain chips and mix with flour, peanut powder, spices, and 1 tablespoon cilantro.
- Rinse the chicken tenders and set aside.
- Mix the egg and milk together.
- Dip the chicken tenders into the egg wash, then into the crumb mixture, and repeat the process for a thicker coating.
- Heat oil in a skillet over medium-high heat and fry the chicken tenders for about 2 minutes on each side until cooked through.
- If needed, finish cooking in a 350°F oven for 10 minutes.
- For the chili sauce, blend sweet chili sauce, mango, pineapple, and 1 tablespoon cilantro together and refrigerate until needed.
Nutrition Facts (estimated)
Servings
4
Calories
582
Total fat
7g
Total carbohydrates
95g
Total protein
35g
Sodium
1440mg
Cholesterol
117mg
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