Ingredients:

1 ½ pounds chicken tenders
1 cup panko breadcrumbs
1 cup sweetened shredded coconut
½ cup flour
2 large eggs
1 tablespoon water
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
Vegetable oil for frying

Directions:

Prepare the breading station: In one shallow bowl, mix flour, salt, pepper, garlic powder, paprika, and cayenne pepper. In another bowl, whisk together eggs and water. In a third bowl, combine panko breadcrumbs and shredded coconut.

Coat the chicken tenders: Dredge each chicken tender in the flour mixture, shaking off the excess. Dip into the egg mixture, then coat evenly with the coconut-panko mixture.

Fry the chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken tenders in batches, cooking for 3-4 minutes per side until golden brown and crispy.

Drain and serve: Transfer the cooked tenders to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 480 kcal per serving | Servings: 4