Prepare the Chicken: Slice the chicken breasts into tenders, about 2cm thick. Pat them completely dry with a paper towel – this is crucial for helping the flour stick properly.

Set Up Your Dredging Stations: You’ll need three shallow dishes or bowls. In the first, whisk together the plain flour, salt, smoked paprika, garlic powder, and black pepper. In the second, lightly beat the two eggs with a fork. In the third, mix the panko breadcrumbs and the desiccated coconut until evenly combined.

Coat the Chicken: Working with one tender at a time, first dredge it in the seasoned flour mixture, shaking off any excess. Next, dip it into the beaten egg, allowing any extra to drip off. Finally, press it firmly into the coconut and panko mixture, ensuring it’s completely and generously coated on all sides.

Let Them Rest: Place the coated chicken tenders onto a wire rack or a parchment-lined baking sheet. Let them sit for at least 5 minutes. What works best for me is using this time to get the oil heated and my serving plates ready. This brief rest helps the coating adhere firmly to the chicken.

Heat the Oil: Pour the oil into a large, heavy-bottomed frying pan so it comes about 1-2cm up the sides. Heat it over a medium-high heat until it reaches around 180°C (170°C fan). If you don't have a thermometer, you can test it by dropping a small piece of the breadcrumb coating into the oil – it should sizzle vigorously straight away.

Fry in Batches: Carefully place a few tenders into the hot oil, making sure not to overcrowd the pan. Frying in batches is key for a crispy result. Cook 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, use tongs to remove the chicken tenders from the pan and place them back on the wire rack to drain any excess oil. This keeps the underside crispy. Serve them hot with your favourite dipping sauce.