Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Slice them lengthwise into tenders, about 2-3 cm thick. This ensures they cook evenly and quickly.

Set Up Your Breading Station: You'll need three shallow dishes or bowls. In the first, combine the plain flour, garlic powder, onion powder, salt, and pepper. In the second, lightly whisk the two eggs. In the third, place the desiccated coconut. Arrange them in a line.

Dredge the Chicken: Working with one piece at a time, first coat a chicken tender thoroughly in the seasoned flour mixture and shake off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, press it firmly into the desiccated coconut, ensuring it’s completely coated on all sides. What works best for me is using one hand for the dry ingredients and the other for the wet to avoid clumpy fingers.

Let Them Rest: Place the coated chicken tenders on a wire rack in a single layer. Let them rest for 5-10 minutes. This crucial step helps the coating adhere to the chicken and prevents it from falling off during frying.

Heat the Oil: While the chicken is resting, pour enough oil into a large, heavy-bottomed frying pan or skillet to come about 2cm up the sides. Heat the oil over a medium-high heat until it reaches about 175°C. If you don't have a thermometer, a small piece of coating dropped in should sizzle immediately.

Fry the Tenders: Carefully place the chicken tenders into the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary. Fry for 3-4 minutes on each side, until the coating is a deep golden brown and the chicken is cooked through.

Drain and Serve: Once cooked, remove the tenders from the pan using tongs and place them back on the wire rack to drain any excess oil. This keeps them wonderfully crispy. Sprinkle with a little extra salt while they are still hot. For another delicious chicken dish, try my Bang Bang Chicken Thighs.

Make the Dipping Sauce: While the chicken is frying, simply whisk together the sweet chilli sauce, fresh lime juice, and soy sauce in a small bowl. Serve alongside the hot chicken tenders.