Crispy Fried Coconut Chicken Tenders

Fried in a crispy coconut coating, these buttermilk-soaked chicken tenders will be an instant family favorite.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 663 Calories

Ingredients

• 2 tablespoons white sugar
• 1 teaspoon salt
• 2 tablespoons heavy cream
• 2 cups milk
• 2 large eggs
• 1 teaspoon ground black pepper
• 2 tablespoons white vinegar
• 1 pinch salt and ground black pepper to taste
• 1 cup coconut
• 2 pounds chicken breast tenderloins
• 0.25 cup all-purpose flour
• 0.5 teaspoon chili powder
• 0.75 cup almond flour
• 0.5 cup coconut oil, or more as needed

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 5

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

Step 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.