1/2 cup of sweetened, condensed milk
1/4 cup of melted butter
1 1/2 cups of plain breadcrumbs
1 cup of coconut flakes
1/4 cup of apricot preserves
1 tablespoon of honey
3 tablespoons of dijon mustard
1/2 teaspoon of salt
1/2 teaspoon of paprika
1/2 tablespoon of apple cider or white vinegar
Preheat your oven to 425 degrees and grease up a 13×9-inch baking pan. In a side bowl, mix your condensed milk with two tablespoons of dijon mustard. In another bowl, mix your breadcrumbs, coconut flakes, salt and paprika together. Dip your chicken tenders in the milk before dredging them through the breadcrumbs, rolling them until they’re coated. Place the breaded strips on a prepared cooking sheet and drizzle them with butter. Bake them uncovered for 20 minutes. In the meantime, mix your apricot preserves, honey, vinegar and the last tablespoon of dijon in a side bowl. When the tenders are done, flip them over and glaze them with the apricot mixture. Bake the tenders for another 10 to 15 minutes and enjoy!