COCONUT CHICKEN TENDERS

INGREDIENTS:

• 1 cup vegetable oil
• 2 pounds boneless, skinless chicken breasts, cut into strips
• Kosher salt and freshly ground black pepper, to taste
• 2 large eggs
• 1 teaspoon soy sauce
• 1 teaspoon Sriracha, optional
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1 1/2 cups Original Bisquick™ mix
• 1 cup shredded sweetened coconut
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

• Heat vegetable oil in a large skillet over medium high heat.
• Season chicken with salt and pepper, to taste. In a large bowl, whisk together eggs, soy sauce, Sriracha, garlic powder, ginger and 2 tablespoons water.
• In another large bowl, combine Bisquick mix and coconut.
• Working one at a time, dip chicken into egg mixture, then dredge in Bisquick mixture, pressing to coat.
• Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
• Serve immediately, garnished with cilantro, if desired.

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