Name: Crispy Fried Coconut Chicken Tenders
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Milk - 2 cups; White vinegar - 2 tablespoons; Chicken breast tenderloins - 2 pounds; Eggs - 2 large; Heavy cream - 2 tablespoons; Salt and ground black pepper to taste - 1 pinch; Coconut - 1 cup; Almond flour - ¾ cup; All-purpose flour - ¼ cup; White sugar - 2 tablespoons; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Chili powder - ½ teaspoon; Coconut oil, or more as needed - ½ cup

Ingredients for - Crispy Fried Coconut Chicken Tenders

1. Milk 2 cups

2. White vinegar 2 tablespoons

3. Chicken breast tenderloins 2 pounds

4. Eggs 2 large

5. Heavy cream 2 tablespoons

6. Salt and ground black pepper to taste 1 pinch

7. Coconut 1 cup

8. Almond flour ¾ cup

9. All-purpose flour ¼ cup

10. White sugar 2 tablespoons

11. Salt 1 teaspoon

12. Ground black pepper 1 teaspoon

13. Chili powder ½ teaspoon

14. Coconut oil, or more as needed ½ cup

How to cook deliciously - Crispy Fried Coconut Chicken Tenders

1 . Stage

Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.

2 . Stage

While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.

3 . Stage

Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.

4 . Stage

Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.

5 . Stage

Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.

6 . Stage

Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.