For a special party or weeknight meal, fried coconut chicken tenders are juicy and delicious. Make your favorite dipping sauce. I just used pineapple orange marmalade with a little cayenne pepper for some heat. If making this for children you can leave the cayenne pepper out. It is simple to make. Kids love these tenders.
You will need chicken breast cut in thin strips, corn starch , flaked coconut, egg, cayenne pepper and frying oil. The strips are dipped in seasoned corn starch, then egg wash and rolled in coconut. Just drop in hot oil and fry until brown on each side. It only takes a couple of minutes for each side. Drain and serve. I have a flat bottom wok that I like to use for this.
Fried Coconut Chicken Tenders
- 3 chicken breast sliced in thin strips
- 2-3 eggs beaten
- 1 cup corn starch
- 1/4 teaspoon cayenne pepper (more if you want more heat)
- salt to taste
- vegetable oil to fry
Heat oil in deep skillet or wok. Cut chicken breasts into thin strips and salt. You will need 3 separate bowls to set up dipping processes. In the first bowl beat eggs. The next bowl mix corn starch and cayenne pepper. The last bowl you will put coconut. Start with enough for a couple of strips. When oil is hot, dip chicken strip into corn starch then into egg and then into coconut. Press coconut down to make sure it sticks. Drop in oil. Do two at a time. Turning when coconut is brown. When brown on both sides remove and drain on paper towel. Do the next two strips. They cook quickly. Make sure your strips are thin so they will cook completely through. Serve warm with favorite dipping sauce.