Coconut Chicken Tenders

My family loved this!  Everyone had second helpings . . . what's not to love about chicken dipped in sweet flavorings and fried to give it some crisp?!  I've actually made something very similar and would probably go the baked route next time - not only for the health factor, but also to avoid the lingering smell that frying leaves!


2 lbs of chicken tenders
1 1/2 cups of panko bread crumbs
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
oil for frying 


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 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 panko/coconut mix.  Fry each tender for 6-8 minutes until golden brown. 


Serve with Honey Mustard dipping sauce (see below). I think Thai chili sauce would also be a yummy dip for these.


Honey Mustard: I only used about 1/2 cup mayo and just eyeballed adding the other stuff without using horseradish or orange juice.  I also didn't chill.  The result was still delicious.  

3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste (I didn't use any)
2 tablespoons orange juice (more or less as needed)

Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.