COCONUT-CRUSTED CHICKEN TENDERS
Adapted via SavorySweetLife
Serves: 6 to 8
♦ 2 lbs of chicken tenders
♦ 1 1/2 cups of panko bread crumbs
♦ 1 cup of shredded sweetened coconut
♦ 1 egg
♦ 1/2 can of sweetened condensed milk
♦ 1/2 cup of orange juice
♦ salt and pepper to taste
Preheat your oven to 400 degreeed F.
Season chicken with salt and pepper on both sides; set aside. In a shallow dish, mix the orange juice, condensed milk, and a beaten egg until well incorporated. Mix the coconut and panko crumbs in a second dish.
Dredge each tender into the wet mixture, then coat with the panko-coconut mixture – arrange onto a baking sheet lined with aluminum foil, leaving enough space in between each tender. Bake for 20 to 25 minutes, or until fully cooked through.
Serve immediately with sweet chili sauce (or dipping sauce of choice).
To read more about this dish and my musical pairing, click HERE.