Tenders Panko / Coco by @niangcook

N/A

1 serving

🍗

200 g

Chicken Breast

🥚

50 g

Egg

🧂

1.5 g

Salt

🌶️

Pepper

🦪

240 ml

Oyster Sauce

🍋

15 ml

Lemon Juice

🍞

45 g

Panko Breadcrumbs

🥥

40 g

Grated Coconut

🫑

1 g

Paprika

🌿

0.5 g

Thyme

🥣

60 ml

Mayonnaise

🍅

30 ml

Ketchup

🌶️

0.5 g

Chili

🍋

50 g

Lemon

Preparation Steps

  1. Step 1/13

    Slice the chicken breast into even tender-sized strips.

    chicken breast
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Season the chicken strips with salt and black pepper.

    chicken breast
    salt
    black pepper
    🥣mixing bowl

  3. Step 3/13

    Combine oyster sauce and lemon juice in a bowl.

    oyster sauce
    lemon juice
    🥣mixing bowl
    🍴fork

  4. Step 4/13

    Coat the seasoned chicken strips in the oyster sauce mixture.

    chicken breast
    oyster sauce
    lemon juice
    🥣mixing bowl
    🥢tongs

  5. Step 5/13

    Whisk the egg in a separate shallow bowl.

    egg
    🥣mixing bowl
    🍴fork

  6. Step 6/13

    Mix panko breadcrumbs, shredded coconut, paprika, dried thyme, salt, and black pepper in another shallow bowl.

    panko breadcrumbs
    shredded coconut
    paprika
    dried thyme
    salt
    black pepper
    🥣mixing bowl
    🍴fork

  7. Step 7/13

    Dip each coated chicken strip into the whisked egg.

    chicken breast
    egg
    🥣mixing bowl
    🥢tongs

  8. Step 8/13

    Press each chicken strip into the coconut panko mixture until fully coated.

    chicken breast
    panko breadcrumbs
    shredded coconut
    paprika
    dried thyme
    🥣mixing bowl
    🥢tongs

  9. Step 9/13

    Heat neutral frying oil in a deep pan over medium heat.

    neutral frying oil
    🥣mixing bowl

  10. Step 10/13

    Fry the coated chicken tenders for 4 to 5 minutes per side until golden and cooked through.

    chicken breast
    neutral frying oil
    🥢tongs
    🥄skimmer

  11. Step 11/13

    Drain the cooked tenders on paper towel.

    chicken breast
    🥄skimmer
    🧻paper towel

  12. Step 12/13

    Mix mayonnaise, ketchup, and chili pepper to make a dipping sauce.

    mayonnaise
    ketchup
    chili pepper
    🥣mixing bowl
    🍴fork

  13. Step 13/13

    Serve the coconut panko tenders with the sauce and lemon wedges.

    chicken breast
    mayonnaise
    ketchup
    chili pepper
    lemon
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Meat, Eggs, Condiments, Sauces, Seafood, Fruit, Grains, Breadcrumbs, Spices

Ingredients

Chicken breast, Egg, Salt, Pepper, Oyster sauce, Lemon juice, Panko breadcrumbs, Grated coconut, Paprika, Thyme, Mayonnaise, Ketchup, Chili, Lemon

Allergens

Egg, Mollusks, Soy, Gluten

Dietetics

Dietary regimen

High protein, Low carbohydrate

Calories

590 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 31g, Fat: 38g, Fiber: 3g, Sugars: 11g

Nutritional Information

Minerals

Sodium: 1740mg, Potassium: 420mg, Iron: 2.2mg, Calcium: 65mg

Vitamins

Vitamin C: 18mg, Vitamin A: 85mcg, Vitamin B6: 0.55mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, fork, tongs, skimmer, paper towel

Appliances

stovetop

Type

Type

Type Of Dish

Appetizer, Main Course, Snack

Occasions

Lunch, Dinner, Game Day, Party

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Fusion, Asian-inspired

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Crispy, Tender, Juicy

Flavors

Savory, Sweet, Tangy, Citrusy, Spicy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat until the chicken reaches 74°C / 165°F), freezer : 2 months (Freeze in an airtight freezer-safe container,Separate tenders with parchment paper,Freeze the dipping sauce separately)