COCONUT CHICKEN TENDERS WITH SWEET CHILI SAUCE

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, beat eggs, water and soy sauce with whisk or fork. In another medium bowl, stir together Bisquick mix and coconut.
• In large skillet, heat oil over medium heat. Dip each chicken tender in egg mixture, then in Bisquick mixture; dip again in egg mixture and in Bisquick mixture. Cook chicken in batches in hot oil until browned on each side. Place chicken on cookie sheet.
• Bake 5 to 10 minutes or until chicken is no longer pink in center. Serve with sweet chili sauce for dipping.