On a cookie sheet, season chicken with salt and pepper on both sides. Set aside. In a medium bowl, mix orange juice, condensed milk, and a beaten egg until your “wet” mixture is well incorporated. In another bowl, mix coconut and panko crumbs. Heat peanut 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 egg mixture first and then the panko/coconut mix. Set each coated chicken on a cookie cooling rack. Fry each tender for 6-8 minutes until golden brown. Serve with Honey Marmalade dipping sauce. Enjoy!
Honey Marmalade Dipping Sauce Recipe:
1/2 cup of honey
1/2 of marmalade
Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed and serve with coconut chicken tenders.
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|Serving Size: 1 Serving (976g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 471 (31%)|
|Amt Per Serving||% DV|
|Total Fat 52.4g||70 %|
|Saturated Fat 35.6g||178 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 593.8mg||183 %|
|Sodium 651.5mg||22 %|
|Potassium 2619.1mg||69 %|
|Total Carbohydrate 108.6g||32 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 101.1g|
|Protein 153.4g||219 %|
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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: 1528
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