Tender chicken is coated in coconut and panko bread crumbs and then fried to a golden brown for a dinner the whole family will love! Perfect with a sweet chili dipping sauce!
1/2 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large egg whites
1.5 cups shredded sweetened coconut
½ cup panko
1 1/2 lbs chicken tenders
vegetable oil (for frying)
Mix cornstarch, salt and pepper in a small bowl and set aside.
Beat egg whites in a medium size mixing bowl until frothy.
Place coconut and panko bread crumbs in a shallow bowl and mix to combine.
Dredge chicken tenders in cornstarch mixture; shake off excess.
Dip chicken in egg whites, then press chicken into the coconut.
Turn over and press into coconut again to coat both sides.
Heat oil in a heavy skillet (oil should be about ½”-¾” deep – add more oil if needed).
Add chicken to the hot oil in batches.
Fry until cooked through, about 3 to 4 minutes on each side.
You substitute all-purpose flour for the cornstarch.
Feel free to omit the panko bread crumbs if you wish. They add a nice crispy coating but aren’t necessary.
You can add a dash of tabasco to the egg white for a little kick if you want.
I serve them with sweet chili sauce that is bottled in the ethnic section of my grocery store.