Coconut Chicken w/ pepperjelly & salad

Gram | May 8, 2020, 7:46 p.m.

Mickey's recipe. Salad goes with anything

For tenders:

11/4 lb. chicken tenders, halved lengthwise & seasoned with salt & pepper

1 cup canned coconut milk

1/4 cup cornstarch

1 tsp kosher salt

1/2 tsp cayenne

11/2 cups sweetened , shredded coconut

11/2 cups panko

Sauce: {reserve 2 T sauce for salad dressing

3/4 cup red or green pepper jelly

2 T cider vinegar

1 T garlic sauce

Salad:

2 T pepper jelly sauce

1 T canola oil

1 T cider vinegar

6 cups baby spinach

1 cup fresh pineapple chucks

1 cup thinly siced red bell pepper

Tenders:

Whisk cornstarch, salt & cayenne in a shallow dish. Pour coconut milk into another shallow dish. Combine coconut and panko in third dish.

Dredge in that order. Transfer tenders toa parchment lined baking sheet; chill 1 - 2 hours.

Remove parchment paper and bake at 400 for 22-25 minutes

Salad:,

Whick pepper jelly, vinegar & oil, pineapple. Toss spinach, pineapple & red pepper with vinegrette.

oss spinach