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

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, buffalo-coconut tenders w/ cucumber-honey yogurt dip. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip is something which I’ve loved my whole life. They’re nice and they look fantastic.

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

To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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. Get 3 chicken tenders
2. Get 3/4 C french fried onions
3. Take 1/2 C shredded coconut
4. Take 1/2 C buffalo sauce
5. Prepare 1/2 C flour
6. Take 1/4 C milk
7. Take 2 eggs
8. Prepare 3/4 C Greek yogurt
9. Take 1/3 cucumber; grated
10. Prepare 1 T honey
11. Make ready 1 t ground jalapeño powder
12. Take 1 T cilantro; chiffonade
13. Prepare 1 lime; zested & juiced
14. Make ready 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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