Coconut Chicken Tenders

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Ingredients

Peanut, canola or vegetable oil, for frying		1/2 cup sweetened condensed milk
2 lbs chicken breast tenderloins		1 egg, beaten
Kosher salt and freshly ground black pepper		1 1/2 cups panko breadcrumbs
1/2 cup orange juice		1 cup shredded sweetened coconut

Total:

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1
Heat 3 inches of peanut oil in a large heavy-duty pot or a deep-fryer to 350°F or medium heat.
2
Spread the chicken tenders out on a cookie sheet and season them with salt and pepper on both sides. Set aside.
3
In a medium bowl, mix the orange juice, condensed milk and egg until well combined. In a medium shallow dish, combine the panko crumbs and coconut.
4
Coat each chicken tender in the wet mixture, then in the panko-coconut mixture. Set aside.
5
Fry the chicken tenders for 3 to 4 minutes on each side, or until golden brown. Transfer the cooked chicken to a plate lined with a paper towel to soak up any excess oil. Remove the paper towel before serving.

You can use crushed cornflakes instead of panko.

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