1 1lb lb(454 g) chicken tenders
1/4 tsp salt (1 mL)
1/4 tsp pepper (1 mL)
2/3 cup panko bread crumbs (150 mL)
1/3 cup unsweetened shredded coconut (75 mL)
2 egg whites
1/4 cup cornstarch (60 ml)
3 tbsp vegetable oil (45 mL)
Mango Yogurt Dip:
1/4 cup plain yogurt (60 mL)
3 tbsp mango chutney (45 mL)
1/2 tsp Dijon mustard (2ml)
Direction:
Sprinkle chicken with salt and pepper. Combine panko and coconut. Whisk egg whites until frothy. Dredge chicken in cornstarch, shaking off excess.
Dip chicken in egg whites, letting excess drip off; dredge in panko mixture, pressing all over to adhere.
In skillet, heat 1 tbsp of the oil over medium-high heat. In batches, cook chicken, turning once and adding more oil as necessary, until chicken is nolonger pink inside, about 3 minutes. Transfer to paper towels to drain.
Mango Yogurt Dip: Meanwhile, stir together yogurt, mango chutney and mustard until smooth. Serve with chicken.