Breaded Coconut Tenders

• 1 lb skinless chicken tenderloins
• 5 Eggs
• 1 1/2 cup 1 or 2% Milk
• 1 cup or as needed olive oil
• 1 can as needed italian bread crumbs
• 3 can Coco lopez cream of coconut
• 2 cup coconut shavings

1. Get 2 mixing bowls and 1 flat pan or big plate out.
2. First bowl mix eggs, milk, salt and pepper and 1 can coco lopez together.
3. Second bowl put other 2 cans coco lopez.
4. For the Pan/ plate put a good amount of bread crumbs and mix in coconut shavings.
5. Put as many chicken tenders into the milk and eggs bowl and let soak for a few minutes.
6. Then dip them one by one into the second bowl of coco lopez and roll around in bread crumbs until covered on all sides.
7. You will need to refill bread crumbs and shavings as you go along
8. Do this for all the chicken.
9. Then on medium heat in a deepish pan heat oil to a sizzle and cook chicken on both sides til white in the middle
10. Put on a plate, let cool for 5-10 minutes and Enjoy

chicken, eggs, milk, olive oil, bread crumbs, lopez cream, coconut shavings

Taken from cookpad.com/us/recipes/362880-breaded-coconut-tenders (may not work)