Crispy Fried Coconut Chicken Tenders
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
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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.
Source
Original recipe: View Original