Elevate your chicken tenders with this delicious coconut turmeric recipe inspired by Erewhon. This dish features chicken breasts marinated in a mix of coconut cream and lime juice, then breaded and baked for a crispy finish. Serve with a homemade ranch dip for a perfect accompaniment.
1: Combine coconut cream and lime juice in a large bowl and mix well.
2: Add chicken tenders and allow to marinate, covered in the refrigerator for at least one hour, up to 24 hours.
3: Preheat oven to 450°F.
4: Remove chicken from marinade and wipe off excess coconut cream.
5: Whisk eggs in a medium bowl and set aside.
6: In a separate bowl, combine flour, corn meal, shredded coconut, turmeric and 1 tbsp salt.
7: Dredge chicken tenders in the flour mixture, shake off excess, then dredge in egg.
8: Allow excess egg to drip off, then transfer back into the flour mixture a second time.
9: Press the flour onto the chicken to ensure it adheres.
10: Repeat until all chicken is breaded.
11: Transfer breaded chicken to parchment lined baking sheet and spray both sides with cooking oil.
12: Bake for 22 minutes, flipping once halfway through.
13: Transfer to serving dish, sprinkle with salt, and top with shredded coconut and lime zest.
14: To make ranch dip, combine yogurt, garlic powder, onion powder, lemon juice, dill, chives, and salt in a small bowl, mixing well.
15: Slowly add water one tablespoon at a time to thin to desired consistency.
