[~ Sanam Khan ~]

Ingredients:

1 lb chicken breast
1 cup panko
1 cup unsweetened coconut flakes
2 red chilies, minced
fresh basil, handful, minced
1 egg
1/2 cup milk
kosher salt, to taste
fresh cracked black pepper
peanut oil, for frying
Peanut Sauce

Method:

Wash the chicken and pat dry. Mix the egg and milk in a dish. Combine, the panko, coconut, chilies, basil, salt and pepper, mix well. Heat the peanut oil in a shallow frying pan, about 1/2 inch up the side. Dip a tender in the egg mixture, coat with panko mixture and gently pan fry in the peanut oil. Continue with all the tenders. When you remove the tender from the hot oil, lay the tenders on a paper towel, in a warm oven. Serve. Eat.