On a cookie sheet covered in foil, season chicken with salt and pepper on both sides. Set aside. In a medium bowl, mix orange juice, condensed milk, and egg until well incorporated. In another bowl, mix coconut and panko breadcrumbs.
Heat oil in a medium pan or skillet on medium-high heat. Fill pan to about 1/2" of oil. Dip and fully coat each tender in the wet mixture first and then in the dry mixture.
Set each coated chicken on a cookie cooling rack.
Remove foil from previously used cookie sheet and refoil. Cover foil with paper towel.
Fry each tender for 6-8 minutes until golden brown. Let cool on prepared cookie sheet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (291g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 436 (49%)|
|Amt Per Serving||% DV|
|Total Fat 48.4g||65 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 106.5mg||33 %|
|Sodium 2295.3mg||79 %|
|Potassium 649.7mg||17 %|
|Total Carbohydrate 79.3g||23 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 73.6g|
|Protein 33.9g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 887
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