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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, buffalo-coconut tenders w/ cucumber-honey yogurt dip. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook buffalo-coconut tenders w/ cucumber-honey yogurt dip using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip:
  1. Make ready 3 chicken tenders
  2. Get 3/4 C french fried onions
  3. Get 1/2 C shredded coconut
  4. Take 1/2 C buffalo sauce
  5. Make ready 1/2 C flour
  6. Take 1/4 C milk
  7. Get 2 eggs
  8. Prepare 3/4 C Greek yogurt
  9. Make ready 1/3 cucumber; grated
  10. Make ready 1 T honey
  11. Take 1 t ground jalapeño powder
  12. Prepare 1 T cilantro; chiffonade
  13. Take 1 lime; zested & juiced
  14. Make ready kosher salt and black pepper; as needed
Instructions to make 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.
  4. 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°
  5. 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.
  6. 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,

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