Crispy Fried Coconut Chicken Tenders

Step 1
Combine milk and vinegar in a bowl. Add tenderloins. Place in the refrigerator to soak for 1 to 2 hours.

Step 2
While chicken soaks, prepare egg coating by whisking together eggs, heavy cream, salt, and pepper in a bowl.

Step 3
Prepare dry coating by pulsing coconut in the bowl of a food processor until it resembles large bread crumbs. Add almond flour, all-purpose flour, sugar, 1 teaspoon salt, 1 teaspoon pepper, and chili powder. Pulse to combine.

Step 4
Preheat the oven to 250 degrees F (120 degrees C). Remove chicken from milk mixture; discard mixture.

Step 5
Dip each chicken tender in the egg mixture, then in the coconut coating, pressing generous amounts into the meat.

Step 6
Heat oil in a skillet over medium heat. Gently drop coated chicken into the hot oil and fry until golden and no longer pink in the centers, working in batches, about 6 minutes per side. Place fried pieces in the oven to keep warm between batches.