1 package boneless, skinless chicken tenders
1/4C coconut milk
1C panko bread crumbs
1C shredded coconut
1/2C vegetable oil
Wegmans sweet chili sauce (so amazing!)
1. Set up 3 bowls for breading:
First = flour & salt
Second = eggs & coconut milk
Third = panko & coconut
2. Heat up the vegetable oil. Dredge the chicken first in the flour, than the eggs, than the panko-coconut.
3. Placing about 6 strips in the pan at a time, cook the chicken for about 4 mins on each side. If your strips are thicker, you can just finish them off in the oven.
Serve with the sweet chili sauce (my new obsession) and enjoy!
1 baby watermelon, cut into little mini cubes
1C fresh basil, I just rough chopped a huge bunch from the garden
1 jalapeno, seeded and diced
1 shallot, diced
1 lime, juiced
Toss the watermelon cubes with basil, jalapeno, shallot and lime juice. Add a bit of honey if desired and serve!