Cashew Coconut Crusted Chicken Tenders with Mango Honey Dip
INGREDIENTS
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Cashew Coconut Chicken Tenders
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12 chicken tenders (just over 2 pounds)
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2 eggs
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1 tablespoon lime juice
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¾ cup flour
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1 cup toasted cashews
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½ cup sweetened coconut flakes
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1 cup panko bread crumbs
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1 tablespoon brown sugar
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1 ½ teaspoons garlic powder
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1 teaspoon onion powder
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1 teaspoon ground cumin powder
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1 teaspoon salt
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½ teaspoon pepper
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¼ - ½ teaspoon cayenne pepper
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Mango Honey Dip
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2 mangos, peeled and roughly chopped
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¼ cup honey
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2 tablespoons lime juice
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1-2 tablespoons cider vinegar*
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½ teaspoon cumin powder
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3 cloves garlic, peeled
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3 green onions, roughly chopped
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1-2 teaspoons red chili flakes
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