2tablespoonsolive oilor use your favorite type of cooking oil
In shallow dish, combine Panko and salt and set aside.
In small bowl, combine coconut milk and peanut butter. Whisk together until blended and smooth.
Add egg whites and water and whisk into peanut butter & coconut milk mixture. Pour into another shallow bowl (I use a pie dish).
Dip each tender first in peanut butter mixture then roll in Panko mixture. You may need to press the breadcrumbs into the chicken to make sure they stick.
Heat olive or coconut oil in a medium sized non-stick saute pan.
Place each tender in heated oil and pan fry until golden and crispy, about 5-6 minutes on each side.
Make Ahead TipsMake it a meal kit! Combine the dry ingredients and store in an airtight food storage container or bag.Then combine the liquid/wet ingredients (minus the chicken) in a separate container or bag.You can do this up to a day ahead of time and store the wet ingredients in the refrigerator.When you're ready to make this recipe, empty dry ingredients into one dish and the wet ingredients into another dish. Then all you need to do is dip the chicken tenders in each and pan fry according to the instructions.Freezer Friendly TipsFollow the instructions above to prep the dry and wet ingredients separately and store in a labeled freezer safe container or bag. Add the chicken tenders to a separate bag and then store all the smaller bags in a separate large bag like a “meal kit”.Be sure to label and date the bags before putting them in the freezer. Your meal kit can stay in the freezer up to three months.I love these reusable storage bags (affiliate link)reusable freezer labels (affiliate link) for years. They hold up well and the labels stay on food storage containers and can be erased and used over and over again.Preparing the Chicken Tenders From a Meal KitWhen you’re ready to make these chicken tenders, pull out the meal kit the day before and thaw it in the refrigerator (best for safe food prep). Then proceed as per the instructions.