Coconut Chicken Tenders
2 Springer chicken breasts, cut in 1 inch strips
1/2 teaspoon salt and pepper
2 large eggs
1 tbsp lime juice
1/4 teaspoon cayenne pepper
1 cup whole buttermilk
1/2 cup all purpose flour
2 cups coconut flakes
3 tablespoons peanut oil
green onion for garnish
Season chicken with salt and pepper
Add eggs, lime juice, and cayenne pepper into the bowl of buttermilk and mix well.
Dredge chicken in buttermilk mixture.
Cover chicken with flour, being sure to shake off any excess flour.
Cover chicken with coconut flakes.
Do this process with all the chicken.
In a pan over high heat add oil.
Add chicken and cook about 7 to 8 minutes or until internal temperature reaches 165°F. Add extra oil if needed and be sure not to flip the chicken until you notice the coconut flakes on the side browning.
Garnish and enjoy!