Crispy Fried Coconut Chicken Tenders ​

Servings: 12

Ingredients

	4 cups milk
	1/4 cup white vinegar
	4 large eggs
	1/4 cup heavy cream
	4 pounds chicken breasts tenderloins
	2 pinches salt and ground black pepper to taste
	2 cups coconut
	1 1/2 cups almond flour
	1/2 cup all-purpose flour
	1/4 cup white sugar
	2 teaspoons salt
	2 teaspoons ground black pepper
	1 teaspoon chili powder
	1 cup coconut oils, or more as needed

Directions

Step 1 Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for one to two 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 plate 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 mix.

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 the coated chicken into the hot oil and fry until golden no longer pink in the centers, employed in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.