Fresh, Prepare Recipe BuffaloCoconut Tenders w CucumberHoney Yogurt Dip Most Delicious

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14 ingredients, 6 steps, cooking Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip

Good Evening mother, at this time you can make recipe Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip with 14 ingredients and 6 steps. Below this is how to prepare, please observe carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 14 ingredients and 6 stages of easy cooking Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip.

Ingredients all Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip

1. You need : chicken tenders.
2. Prepare : french fried onions.
3. You need : shredded coconut.
4. Prepare : buffalo sauce.
5. Prepare : flour.
6. You need : milk.
7. It’s : eggs.
8. Prepare : Greek yogurt.
9. You need : cucumber; grated.
10. Prepare : honey.
11. It’s : ground jalapeño powder.
12. It’s : cilantro; chiffonade.
13. It’s : lime; zested & juiced.
14. You need : kosher salt and black pepper; as needed.

If all material requirements Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Step by Step Cooking Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip

1. Marinate tenders in buffalo sauce for 1-3 days. Discard marinade.
   
2. Set up 3 step breading station. First bowl flour, second bowl eggs and milk briefly whisked together, and third is fried onion and shredded coconut mixture. Smash the onions a little bit with your hands before mixing with shredded coconut. Add salt and pepper to the onion mixture.
   
3. Dredge each tender in flour with your left hand and shake off excess. With your right hand, dip and completely cover tenders with egg wash. With your left hand (dry hand), coat each tender in onion mixture.

Tip: For breading to adhere better you could re-dip the breaded tenders in egg wash amd again in onion mixture, or freeze tenders before frying, like mozzarella sticks.

1. Bake at 350° for approximately 25 minutes or until thermometer reaches 165°. Flip halfway during cooking.

Alternatively, fry at 350° for approximately 5-7 minutes or until thermometer reaches 165°

1. Squeeze cucumber to remove excess water which would ruin consistency of dip upon sitting. Whisk together yogurt, lime juice and zest, honey, jalapeño powder, and cucumber. Add a pinch of salt.
   
2. Variations; Coconut extract or milk, grated asiago/parmigiano reggiano/gruyere/romano/parmesean, breadcrumbs, butter, ranch, bleu cheese, rum, vodka, brandy, beer, wine, bourbon, thyme, coriander, creme fraiche, basil, parsely, ginger, rosemary, lemon, horseradish, vinegar, celery seed, fennel seed, shallots, habanero, paprika, tamarind, soy, worchestershire, lemongrass, cumin, mirin, rice vinegar, ponzu, hoisin, oregano, mexican oregano, chile powder, cayenne, dried ranch seasoning, applewood seasoning, bacon, pancetta, chives, scallions,
   
3. Finish and Enjoy.

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