Directions

1. If any chicken tenders are large, cut in half lengthwise so you have about 12 pieces. Sprinkle chicken with salt and pepper. Place cornstarch in a shallow dish. Whisk eggs in a separate shallow dish until lightly beaten. Combine coconut and panko in a third shallow dish.
2. Working with 1 chicken piece at a time, dredge chicken in cornstarch, shaking to remove excess. Dip chicken in eggs and then in the coconut mixture, pressing to adhere. Set aside on a platter.
3. Pour enough oil into a Dutch oven to reach 2 inches up the sides. Heat oil to 325°F, using a deep-frying thermometer. Add 4 or 5 chicken pieces to the hot oil. Cook, turning once if needed for even browning, until chicken is deep golden and a meat thermometer inserted in the thickest portion registers 165°F, 3-4 minutes total. Transfer chicken to a paper towel-lined cooling rack to drain. Sprinkle chicken with additional salt while still hot. Repeat to cook remaining chicken.
4. Meanwhile, stir together pineapple preserves, mustard, mayonnaise, and curry powder in a small bowl.
5. Sprinkle chicken with parsley and serve with pineapple mustard.