Crispy Fried Coconut Chicken Tenders

Name: Crispy Fried Coconut Chicken Tenders
Total time: 105
Yield: 6
Ingredients: 2 cups milk; 2 tablespoons white vinegar; 2 pounds chicken breast tenderloins; 2 large eggs; 2 tablespoons heavy cream; 1 pinch salt and ground black pepper to taste; 1 cup coconut; ¾ cup almond flour; ¼ cup all-purpose flour; 2 tablespoons white sugar; 1 teaspoon salt; 1 teaspoon ground black pepper; ½ teaspoon chili powder; ½ cup coconut oil, or more as needed

Recipe by WMPROS from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

6 servings

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2 cups milk
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2 tablespoons white vinegar
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2 pounds chicken breast tenderloins
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2 large eggs
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2 tablespoons heavy cream
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1 pinch salt and ground black pepper to taste
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1 cup coconut

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¾ cup almond flour
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¼ cup all-purpose flour
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2 tablespoons white sugar
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1 teaspoon salt
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1 teaspoon ground black pepper
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½ teaspoon chili powder
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½ cup coconut oil, or more as needed

Instructions

Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.
While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.
Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.
Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.
Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.
Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.