COCONUT CHICKEN TENDERS WITH PINA COLADA DIP

Coconut Chicken Tenders with Pina Colada Dip image

Provided by @MakeItYours

Number Of Ingredients 15

1.5 pounds of boneless (skinless chicken tenders)
1 cup of sweetened shaved coconut
½ cup of all-purpose flour
1 tablespoon of granulated sugar
1 teaspoon of salt
½ teaspoon of ground black pepper
½ teaspoon of garlic powder
½ teaspoon of onion powder
1 cup of coconut oil
1 cup of panko breadcrumbs
2 eggs
¼ cup of coconut milk (heated for 30 seconds in the microwave)
½ cup of sweetened condensed coconut milk
¼ cup of canned pineapple (drained from the juice)
½ teaspoon of salt

Steps:

Mix the flour, sugar, salt, pepper, garlic powder and onion powder in a shallow bowl.
In a separate shallow bowl, whisk the eggs together then pour in the coconut milk and whisk again to combine.
In a separate bowl, mix the breadcrumbs and coconut together.
Heat the coconut oil in a large frying pan over low-high heat to 350 degrees Fahrenheit.
Dredge a chicken tender in the flour, then in the egg mixture, then press the breadcrumb mixture onto the chicken.
Fry in the oil for 3-4 minutes on each side or until golden in color.
Repeat the process with the remaining chicken tenders but add no more than 3 tenders to the pan at one time.
Once cooked, remove the chicken from the pan and drain off the excess oil on a plate with a paper towel or on a cookie cooling rack.
While the chicken is frying, blend the sweetened condensed coconut milk, pineapple and salt together and pour it into a small bowl.
Once all of the chicken has been fried, serve immediately with freshly chopped cilantro and the dipping sauce.