These crispy, coconut-coated chicken tenders pair perfectly with the sweet and spicy citrus dipping sauce.
For the coconut chicken tenders:1.
Mix 2 tablespoons of cornstarch with shredded coconut and set aside.2.
Mix liquid eggs with water and set aside.3.
Season the tenderloins with salt and pepper, to taste.4.
Gently toss tenderloins in the remaining cornstarch; set aside until all tenders are coated.5.
Dip coated tenders into egg wash, then dip into prepared coconut-cornstarch mix.6.
Heat an electric skillet to 350 F and add cooking oil. Fry coated tenders, a few pieces at a time, for 5 minutes, or until they reach an internal temperature of 165 F.7.
Remove tenders from pan and drain excess oil.8.
Sprinkle toasted coconut flakes liberally over tenders and serve hot.
For the spicy Florida citrus dipping sauce:
Mix chili-garlic sauce, lime juice and honey. Top with red pepper flakes and serve alongside chicken tenders.