Chef Nelson puts a tropical twist on everyone’s favorite crowd-pleasing meal. He coats juicy chicken tenders in a coconut breading, then fries them to crispy, golden perfection, creating a perfect blend of sweet and savory. On the side: A hearty serving of hand-cut French fries and mayo-based Yum Yum Sauce, the addictively creamy and mildly spicy Japanese steakhouse staple. It’s a can’t-go-wrong combination that’s ideal for a fun family meal or a casual gathering.
Nutritional facts
Protein
40g
Carbs
83g
Calories
1210
Fat
80g
Ingredients
Potato FriesSeasoned SaltSrirachaAll Purpose FlourGarlic PowderBlack PepperChili PowderHoneyEggKewpie MayonnaiseKosher SaltChicken BreastPanko BreadcrumbsSweetened Coconut FlakesCanola OilCayenne PowderWhole Milk
Reviews
3.8
Based on 207 reviews
Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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