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Begin by making the dipping sauce with these ingredients. sugar and stir.
Mix well. Store in refrigerator while you are preparing the chicken to chill the dipping sauce
In one bowl, measure 3/4 cup flour. Set aside.
In another bowl, mix 3/4 cup flour, sugar, and salt.
Add milk and rum and whisk until smooth. Let batter sit for 5 minutes to thicken.
In a third bowl, combine Panko (Japanese breadcrumbs) and coconut.
Organize your work station. Dip chicken (both sides) in each bowl in this orderflour, batter, Panko/coconut. Arrange shrimp on plate until all chicken tenders are battered.
Add oil to wok or deep fryer and preheat oil to 350 degrees (or set burner to medium). Add a few chicken tenders and cook until bottoms start to brown and crisp.
Flip chicken and cook on the other side. Continue flipping if needed to get both sides crisp and brown.
Place chicken on a draining rack to remove excess oil and cool. Continue process with remaining chicken.
When finished, pour dipping sauce in a small bowl and plate the chicken. Serve and enjoy!