Coconut Chicken Tenders

• 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

1. 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.
2. 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.
3. Set each coated chicken on a cookie cooling rack.
4. Fry each tender for 6-8 minutes until golden brown.
5. 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.

chicken tenders, breadcrumbs, coconut, egg, condensed milk, orange juice, salt, peanut oil, honey, marmalade

Taken from www.food.com/recipe/coconut-chicken-tenders-473638 (may not work)