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Crispy Fried Coconut Chicken Tenders
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Coconut-crusted chicken tenders, irresistibly crispy and juicy from a buttermilk soak. Perfect for pleasing the whole family.
Ingredients:
  • 2 cups milk
  • 2 tablespoons white vinegar
  • 2 pounds chicken breast tenderloins
  • 2 large eggs
  • 2 tablespoons heavy cream
  • 1 cup coconut
  • 0.75 cup almond flour
  • 0.25 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon chili powder
  • 0.5 cup coconut oil, or more as needed
Instructions:
  • In a bowl, mix milk and vinegar. Add tenderloins and marinate in the refrigerator for 1 to 2 hours.
  • Whisk eggs, heavy cream, salt, and pepper in a bowl to create the egg coating while chicken is soaking.
  • Create the dry coating by blending coconut in a food processor until it resembles large bread crumbs. Mix in almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder until combined.
  • Preheat the oven to 250 degrees F (120 degrees C) and strain the milk from the chicken before cooking.
  • Coat each chicken tender with the egg mixture and then the coconut coating, ensuring plenty of coconut sticks to the meat.
  • In a skillet over medium heat, sizzle coated chicken in hot oil until golden and thoroughly cooked, around 6 minutes per side in batches. Keep fried pieces warm in the oven between batches.

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