Coconut-Crusted Chicken Tenders Recipe

Slice chicken breasts into strips. Marinate in calamansi juice, salt (about 2 tablespoons), and ground black pepper (about 1 teaspoon), or to taste. Set aside. 

Prepare a dredging station: have three shallow plates, the first with cornstarch, another one with the beaten eggs, and the third with a combination of the Japanese breadcrumbs and desiccated coconut. 

Dip a strip of chicken breast in the eggs, then cover in cornstarch, dip in egg, then finally, cover in the breadcrumbs and coconut mixture. Set aside on a tray. Repeat until all chicken strips are coated. 

When ready to cook, heat enough oil in a pan for pan frying over medium heat. Place coated strips into the hot oil. Fry until golden brown on all sides. Set aside on a rack over paper towels and repeat until all chicken strips are cooked. 

Make the tangy mustard dip: Mix mayonnaise, mustard, calamansi juice, and sugar. Serve on the side with chicken tenders.