Sweet chili saucefound in Asian/Ethnic grocery aisle
Honey mustard saucerecipe below
Instructions
In a large bowl, whisk flour, salt, pepper and garlic powder. Set aside.
In a separate bowl, whisk eggs and milk. Set aside.
In a third bowl, mix panko and coconut flakes (chopped finely).
Dredge chicken tenders in flour mixture, then egg mixture, then panko mixture. Set aside on a plate until ready to fry.
Fill a large pot with about 2 inches of oil (between 3-4 cups, depending on size of your pot). Set to medium heat. Flick in in a little bit of flour after a few minutes. If it sizzles and rises to the surface, it is ready.
Add chicken (4-5 pieces at a time) and fry until golden brown, 4-5 minutes total, flipping once halfway through. Cook remaining chicken in batches. Transfer to an ovenproof, paper towel-lined sheet. Set aside.
Place sheet in a 200-degree F oven to keep warm.
Prepare sauces, if desired. See Notes below for our creamy Honey Mustard Sauce recipe.
Enjoy!
Notes
Honey Mustard Sauce Recipe:In a medium bowl, whisk all ingredients until smooth: