Ingredients
Method
Coconut Chicken Tenders
- Mix 1 teaspoon cayenne pepper, 1 teaspoon salt, and 1 teaspoon black pepper in a mixing bowl. Coat chicken tenders in mixture and set in fridge.
- Set up frying station. Add one bottle of vegetable oil to your big pot but do not turn on yet. Make sure it is only filled up halfway.
- Set up cooling station. Put paper towels on a baking sheet and cover with a cooling rack.
- Set up your dipping station. Put Flour, 1 teaspoon cayenne pepper, 1 teaspoon salt and 1 teaspoon black pepper in bowl. In a separate bowl, whisk two eggs together. In another separate bowl, put shredded coconut.
- Remove chicken tenders from fridge. Using tongs, dip coated chicken tender in flour mixture then eggs, then the coconut. Set coated chicken tenders in fridge.
- Bring oil to temperature of 350 degrees F, slowly.
- Using tongs or fingers (carefully), gently add 4-5 chicken tenders to oil and fry 3-5 minutes or until golden brown and an internal temperature of 165 degrees F.
- Gently remove and lay on your drying rack until ready to eat.
- Serve with mayo or tangy dipping sauce and a Diet Coke Ginger Lime!
Ginger Lime Mayo Dipping Sauce
- Add all ingredients to mixing bowl and whisk until fully combined.
- Refrigerate until ready to eat!
Ginger Lime Tangy Dipping Sauce
- Add all ingredients to a small pot. Bring to a boil stirring consistently.
- Then, simmer for at least 30 minutes. Let cool before enjoying!