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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, buffalo-coconut tenders w/ cucumber-honey yogurt dip. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip is something which I have loved my entire life.

Guide to Make Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip

To begin with this recipe, we have to first 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 cook that.

Ingredients

The ingredients needed to make Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip:

1. Make ready 3 chicken tenders
2. Make ready 3/4 C french fried onions
3. Take 1/2 C shredded coconut
4. Prepare 1/2 C buffalo sauce
5. Make ready 1/2 C flour
6. Prepare 1/4 C milk
7. Get 2 eggs
8. Take 3/4 C Greek yogurt
9. Take 1/3 cucumber; grated
10. Make ready 1 T honey
11. Take 1 t ground jalapeño powder
12. Make ready 1 T cilantro; chiffonade
13. Make ready 1 lime; zested & juiced
14. Get kosher salt and black pepper; as needed

Instructions

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,

As simple as that Recipe of Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip

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