Coconut Chicken Tenders with Creamy Caribbean Salsa
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
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
