Best 2 Coconut Chicken Tenders With Creamy Caribbean Salsa Recipes

**Indulge in the Tropical Delights of Coconut Chicken Tenders with Creamy Caribbean Salsa: A Culinary Journey to Paradise**

Embark on a culinary adventure to the Caribbean with our tantalizing Coconut Chicken Tenders, expertly paired with a luscious Creamy Caribbean Salsa. This delectable dish combines the vibrant flavors of coconut, spices, and fresh tropical fruits to create a symphony of taste that will transport you to paradise.

Our Coconut Chicken Tenders are a delightful appetizer or main course, featuring tender and succulent chicken coated in a crispy, golden-brown coconut crust. Each bite offers a unique blend of sweet and savory flavors, with hints of coconut and a touch of spice.

Complementing the chicken tenders is the Creamy Caribbean Salsa, a luscious and refreshing sauce that bursts with tropical flavors. This salsa combines sweet mangoes, tangy pineapples, and a hint of spicy habaneros, all blended together with creamy coconut milk and fresh herbs. The result is a velvety and flavorful sauce that pairs perfectly with the crispy chicken tenders.

This recipe includes detailed instructions for preparing both the Coconut Chicken Tenders and the Creamy Caribbean Salsa, ensuring that you can easily recreate this tropical delight in your own kitchen. Whether you're hosting a backyard barbecue, a casual get-together, or simply craving a taste of paradise, this dish is sure to impress your taste buds and leave you longing for more.

So, prepare to tantalize your senses and embark on a culinary journey to the Caribbean with our Coconut Chicken Tenders and Creamy Caribbean Salsa.

Here are our top 2 tried and tested recipes!

COCONUT CHICKEN TENDERS WITH CREAMY CARIBBEAN SALSA

Coconut Chicken Tenders with Creamy Caribbean Salsa image

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

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 23

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
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

Steps:

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

Nutrition Facts : Calories 402 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 315mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 6g fiber), Protein 31g protein.

CARIBBEAN COCONUT CHICKEN BITES WITH MANGO CREAM

Caribbean Coconut Chicken Bites With Mango Cream image

The Mango cream is key to these, so don't forget to dunk them! Be careful not to cut the pieces too large, it is raw chicken and must be cooked through, so if you cut them to large the coating will burn.

Provided by startnover

Categories Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2-2 lbs boneless skinless chicken, cut into bite size pieces
2 1/4 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups milk (may need more if the batter is to thick)
1 tablespoon rum extract
1 tablespoon coconut extract
4 -5 slices white bread
3/4 cup flaked coconut
oil (for frying)
1 large ripe mango, peeled and pitted
1 cup sour cream
1 tablespoon coconut extract
1/3 cup sugar

Steps:

Mango cream:.
Place the mango in a mini food processor and pulse till it is a pulp.
Scrape all of this into a bowl adding the sour cream, sugar, and extract. Mix well and set aside. Do not refrigerate this, it is best served at room temperature.
For Chicken -- in a bowl place 1 cup plus 2 T flour and set aside.
In another bowl place the remaining flour (1 cup plus 2 T), sugar, and salt.
Stir milk and extracts into this. The mixture should resemble a thin pancake batter (you may have to add a little more milk).
Set this aside.
Place the bread slices in a food processor and pulse till you have fine crumbs, measure out approx 1-1/2 cups.
Place these on a pie pan and place in a 350°F oven till lightly toasted and dried out.
Mix toasted bread crumbs in a third bowl with the coconut.
Preheat a deep fryer with oil according to the directions of the fryer.
Place a cooling rack on a large cookie sheet and cover the rack with paper towels.
Now one at a time drag each chicken bite through the pan with just flour, then using a slotted spoon drop it into the milk mixture coat well and use the spoon to retrieve it.
Drop the coated bite into the coconut mixture being careful not to get to much of the excess wet mixture into the coconut. cover evenly with the coconut mixture and set on a second cookie sheet.
After all the chicken pieces are ready begin to cook them in the hot oil. Just do a few at a time to keep your oil from cooling to much and becoming gummy. The heat time will vary a great deal on this because it is raw meat and it depends on how big of chunks you make them. Make sure they are cooked completely, you may want to test the first one out and see how long it takes to get it done thoroughly.
I cook mine for approx 5 minutes and the batter should turn a nice golden brown.
Remove from oil and drain on the cookie sheet that has been prepared with paper towels. Serve with mango cream.

Nutrition Facts : Calories 923.7, Fat 23.7, SaturatedFat 14.4, Cholesterol 137.1, Sodium 685.9, Carbohydrate 116.8, Fiber 4.2, Sugar 43, Protein 54.2

Tips:

When choosing chicken tenders, look for ones that are plump and evenly sized. This will help ensure that they cook evenly.
Make sure to coat the chicken tenders thoroughly in the coconut breading mixture. This will help them stay crispy and flavorful.
If you don't have a meat thermometer, you can check to see if the chicken tenders are cooked through by cutting into one. The meat should be white and opaque all the way through.
The creamy Caribbean salsa is the perfect complement to the coconut chicken tenders. Be sure to make plenty of it, as you'll want to enjoy it with every bite.
This dish is best served immediately, but it can also be stored in the refrigerator for up to 3 days. To reheat, simply place the chicken tenders in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes, or until heated through.

Conclusion:

This coconut chicken tenders with creamy Caribbean salsa recipe is a delicious and easy way to enjoy a tropical-inspired meal. The chicken tenders are crispy and flavorful, and the salsa is the perfect balance of sweet, spicy, and creamy. This dish is sure to be a hit with your family and friends, and it's also a great option for a potluck or party.