Crispy Fried Coconut Chicken Tenders

1. Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.

2. While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.

3. Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.

4. Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.

5. Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.

6. Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.

Cook's Notes:

You can use boneless chicken breasts cut into 2- to 3-inch strips instead of tenderloins, and milk instead of heavy cream. You may use vegetable oil instead of coconut oil, however, you will sacrifice the light flavor of the coconut oil.

If you don't have a food processor, chop coconut with a knife.

You can also transfer the fried chicken to an air fryer set to 350 degrees F (175 degrees C) to keep warm while frying the remaining chicken. I have also started out in the air fryer set to 350 degrees F (175 degrees C), 6 minutes on each side, and transferring to oil to brown and crisp. Both turned out well.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.