Coconut Chicken Tenders - cooking recipe

Ingredients

2 lbs chicken tenders
1 1/2 cups panko breadcrumbs
1 cup of shredded sweetened coconut
1 egg
0.5 (15 ounce) can condensed milk
1/2 cup orange juice
salt and pepper
peanut oil (for frying)
1/2 cup honey
1/2 marmalade

Preparation

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 a Honey Marmalade dipping sauce - Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1 minute. Stir everything until well mixed.