I really think that if you are on the same page with another cook you can you can learn from her / his experiences and you can obtain similar results(or at least they will come out ok). If the recipe is great but you don’t really get all the instructions and the style is not representing you, if you feel that is not your voice, saying those things, usually the recipe will fail. Or at least this is the case with me. After trying Jen’s caramel sauce recipe (it’s perfection) and her strawberry cream cheese coffee cake, it’s time for a something new: the mango honey dip and chicken tenders with crispy cashew and coconut. I am not a big fan of cooking chicken, I would rather have beef or any kind of sea monster (fish or any other seafood), but I love this idea (and loooove mango!!!) 🙂
Ingredients
- Cashew Coconut Chicken Tenders
- 12 chicken tenders (just over 2 pounds)
- 2 eggs
- 1 tablespoon lime juice
- 3/4 cup flour
- 1 cup toasted cashews
- ½ cup sweetened coconut flakes
- 1 cup panko bread crumbs
- 1 tablespoon brown sugar
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ – ½ teaspoon cayenne pepper
-
Mango Honey Dip
- 2 mangos, peeled and roughly chopped
- 1/4 cup honey
- 2 tablespoons lime juice
- 1-2 tablespoons cider vinegar*
- ½ teaspoon cumin powder
- 3 cloves garlic, peeled
- 3 green onions, roughly chopped
- 1-2 teaspoons red chili flakes
Check out Carlsbad Cravings for the rest of the recipe and more photos.
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