Coconut Chicken Strips with Honey Citrus Dip

Coconut Chicken Strips with Honey Citrus Dip

2 pounds chicken tenders
1 1/2 cups panko bread crumbs
1 cup shredded sweetened coconut
1 egg
1/2 can of condensed milk
1/2 cup of orange juice
salt and pepper to taste

Preheat oven to 425 degrees.

Season chicken with salt and pepper on both sides. Set aside.

In a medium bowl, mix orange juice, condensed milk, and a beaten egg until your wet mixture is well combined. In another bowl, mix coconut and panko crumbs.

Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix. Place coated tenders on a baking sheet sprayed heavily with Pam.

Bake chicken 35-40 minutes, turning half way through so that chicken browns nicely on both sides. Serve with Honey Citrus dipping sauce.

Honey Citrus Dipping Sauce
1/2 cup honey
1/2 cup orange marmalade
In a small bowl, mix the honey and marmalade. Heat in microwave for one minute.