Crispy Fried Coconut Chicken Tenders recipe

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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

Nutrition Info

662.9 calories
carbohydrate: 20 g
cholesterol: 167.5 mg
fat: 45.7 g
fiber: 4.5 g
protein: 43.7 g
saturatedFat: 16 g
servingSize: -
sodium: 560.3 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.

  2. While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.

  3. 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.

  4. Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture, discard mixture.

  5. Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.

  6. 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.

Recipe Yield

6 servings

Recipe Note

Juiciest and slightly sweet tenderloins. Voted best chicken dish in our house! This chicken will be perfectly tender, not greasy, and the best chicken you'll ever eat.

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