Shelly's Recipe

COCONUT CHICKEN TENDERS WITH HONEY MARMALADE DIPPING SAUCE

Category: Hot

2 lbs of chicken tenders
1 1/2 cups of panko bread crumbs (can be found in the Asian aisle of grocery stores)
1 cup of shredded sweetened coconut
1 egg
1/2 can of condensed milk
1/2 cup of orange juice
salt and pepper to taste
Peanut Oil for frying

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 until your wet mixture is well incorporated.

In another bowl, mix coconut and panko crumbs.

Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2 inch of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix.

Set each coated chicken on a cookie cooling rack.

Fry each tender for 6-8 minutes until golden brown. Serve with Honey Marmalade dipping sauce.

Honey Marmalade Dipping Sauce Recipe:
1/2 cup of honey
1/2 of marmalade

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.