This has to be one of the best chicken tender recipes that I have ever made! These are perfectly crispy on the outside and soooo juicy on the inside! I instantly thought this was MAGNIFICENT! We dipped this in an amazing Apricot Sauce. These are amazing with shrimp too!
Here’s What You’ll Need:
1 package of chicken breast tenderloins (or 1 pound of shrimp)
1/2 cup all-purpose flour
salt & pepper to taste
2 large eggs, beaten
1 cup sweetened shredded coconut
3/4 cup panko breading
2 cups of canola oil (adjust amount if using coconut oil) for frying
In a small bowl, add flour, salt, & pepper, stir to combine and set aside.
In a separate small bowl, add eggs, beat, and set aside.
In a medium bowl, add coconut, Panko, and stir to combine and set aside.
In a large skillet, deep fryer, or dutch oven, pour oil and let it heat up over medium-high (350 degrees). While the oil is heating up you can start the batter process as follows:
- Dip chicken in flour, dip in egg, and dredge very well in Panko breading mixture (press on it to make sure it is fully breaded). Set aside on a platter while you repeat the process for the remaining chicken tenderloins. Begin frying. Make sure the oil is hot enough to guarantee a crispy coating. (Fry until coating is dark and crispy).
- I place 3-4 pieces in each batch. Frying time will vary depending on skillet size, chicken size, and personal preferences.
- After frying, place on paper towel to drain the oil. Continue the process until all chicken is fried.
- Leftovers can be stored in the fridge for 3 days, reheat in a 350 degree oven to keep the coating crispy