Crispy Coconut Chicken Tenders
4 lbs of chicken tenders (roughly 12-15 tenders)
1 cup of orange juice
1/2 teaspoon grated lemon zest
1 can of condensed milk
3 cups plain bread crumbs
2 cups of flaked sweetened coconut
1/2 tsp. salt
1/4 tsp. ground black pepper
Olive or Canola oil for frying
In a bowl, whisk together the eggs, orange juice, lemon zest and condensed milk.
In a separate bowl, mix together the bread crumbs, coconut, salt and pepper.
In a large skillet over medium-high heat, heat the oil. While oil is heating, rinse the chicken tenders and allow them to drip excess water.
Once the oil reaches about 375 degrees, dip each tender into the egg mixture and then roll it in the coconut mixture, ensuring all sides are well coated.
Fry tenders, turning once, for 7 minutes or until golden brown.
Serve with a spicy mango or sweet marmalade dipping sauce.
Yields 6 servings