When I think coconut in a savory sense, I think shrimp. But my budget isn't always in the mood for shrimp. Which led me to the chicken tenders because they are a freezer staple. <br /> <br />IQF (individually quick-frozen) chicken tenders will release water as they thaw. Always thaw frozen foods either overnight in the refrigerator, or bagged, under cold water in a bowl in the sink. Once thawed, lay them out on a baking sheet lined with a few layers of paper towels, turning them over so their excess water is absorbed. Be sure to run the baking sheet through your dishwasher, or scrub it well. <br /> <br />The nephew, a student at UCLA, asked me recently for something more interesting to do with a piece of chicken besides frying it. I emailed him this recipe, and the thing he said he liked most about it is that it is so much more crisp than the fried chicken fingers he's made in the past, that tend to go soggy on the downside as soon as they come out of the pan. I utterly love not only his discerning palate, but also that he cooks so well for himself and his roommates. <br /> <br />The dipping sauce is an Asian-inspired thinnish one, so serve lots of napkins.

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