COCONUT CHICKEN TENDERS WITH SWEET AND SASSY DIPPING SAUCE

For the sauce, combine: 1 cup Saucy Susan Peach Apricot Sassy Sauce 1 Tbsp. Apple Cider vinegar 1 Tbsp. chili garlic sauce

For the tenders: 1/4 cup cornstarch 1 tsp. kosher salt 1/2 tsp. cayenne pepper 1 cup canned coconut milk 1-1/2 cup sweetened, shredded coconut 1-1/2 cups panko breadcrumbs 2 lbs. chicken tenders, white tendon removed, seasoned with salt and pepper Canola oil

Whisk together cornstarch, salt, and cayenne in a shallow dish. Pour coconut milk into another shallow dish. Combine coconut and panko in the third dish. Toss tenders in cornstarch mixture; shake off excess. Dip tenders in coconut milk, then dredge in coconut mixture pressing to adhere.

Transfer to a plate and chill 1-2 hours. Heat about 1 cup Canola oil in a large saute pan over medium-high heat. Fry tenders in batches until golden brown and cooked through, 2-3 minutes per side. Transfer to a paper-towel lined plate and season with salt.