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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, buffalo-coconut tenders w/ cucumber-honey yogurt dip. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip is something which I have loved my entire life.

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

The ingredients needed to make Buffalo-Coconut Tenders w/ Cucumber-Honey Yogurt Dip:
  1. Make ready chicken tenders
  2. Get french fried onions
  3. Prepare shredded coconut
  4. Take buffalo sauce
  5. Take flour
  6. Take milk
  7. Prepare eggs
  8. Take Greek yogurt
  9. Prepare cucumber; grated
  10. Make ready honey
  11. Prepare ground jalapeño powder
  12. Take cilantro; chiffonade
  13. Get 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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