Quick and Easy Coconut Chicken Tenders with Sweet Chili Sauce
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
1lb uncooked chicken tenders (not breaded)
1/2 cup sweet chili sauce
Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
In medium bowl, beat eggs, water and soy sauce with whisk or fork. In another medium bowl, stir together Bisquick mix and coconut.
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.
Bake 5 to 10 minutes or until chicken is no longer pink in center. Serve with sweet chili sauce for dipping.