Coconut Chicken Tenders

Prep:

1. Create a breading station with three shallow dishes. In the first dish, combine the flour, cornstarch, and salt.
2. In the second dish or medium bowl, whisk the eggs and add 1 tablespoon of water.
3. In the final dish, combine the panko bread crumbs and shredded coconut.

Coat the chicken:

1. First, dredge (coat) the chicken strips in the flour mixture on all sides. Shake off excess and place it in the egg bowl.
2. Use a fork to lightly coat the tender with the egg mixture, allowing any excess to drip back in the bowl. Transfer it to the last dish.
3. Coat the tenders in the coconut and panko mixture, using your fingers to help it adhere to the chicken strip. Transfer onto a plate or wire rack.

Cook:

1. Traditional frying: Heat the vegetable oil in a medium frying pan with sides. Once the oil is hot (approx. 375F), drop a few strips at a time and fry them, about 4 minutes per side, until golden brown and fully cooked. Transfer each batch of chicken strips on a paper-towel-lined tray and serve.
2. Air fryer: preheat air fryer at 400F for 5 minutes. Spray the chicken tenders with oil on both sides. In batches, cook the chicken tenders at 390F for a total of 10 to 12 minutes (depending on the thickness of the tenders), about 5 to 6 minutes per side, stopping halfway through to flip them over. Remove from the air fryer and cook the rest of the chicken strips as needed.