Coconut Chicken Tenders


These turned out great! Next time I have decided to marinate the chicken the night before and try baking the chicken in the oven instead of frying.

Coconut Chicken Tenders

INGREDIENTS

2 lbs of chicken tenders
1 1/2 cups of plain bread crumbs
1 cup of shredded sweetened coconut
1 egg
1/2 can condensed milk
1/2 cup of orange juice
salt and pepper to taste
Peanut Oil for frying

DIRECTIONS

On a cookie sheet, season chicken with salt and pepper on both sides.
Set aside. In a medium bowl, mix orange juice, condensed milk, and a beaten egg.
In another bowl, mix coconut and bread crumbs.
Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2" of oil.
Dip and fully coat each tender in the egg mixture first and then the bread crumb/coconut mixture.
Set each each coated chicken on a cookie cooling rack.
Fry each tender for 6-8 minutes until golden brown.
Serve with Honey Marmalade dipping sauce. Enjoy!

Honey Marmalade Dipping Sauce recipe

1/2 cup of honey
1/2 cup of Marmalade

DIRECTIONS

In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute.
Stir everything until well mixed and serve with coconut chicken tenders.
bon appétit

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