Coconut Chicken Tenders

Coconut Chicken Tenders are a great option for replacing typical chicken fingers. Paired with colorful veggies, they make a great meal for kids (grown-ups too!) and are excellent leftovers for a grab-and-go snack or easy lunch.

 

Coconut Chicken Tenders
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Cook time: 
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Serves: 2 - 4
 
Ingredients
  • 1 lb chicken tenders
  • ~1/2 cup coconut flour
  • 2 - 3 large eggs, scrambled
  • 2 cups shredded unsweetened coconut (use as needed)
  • ~ 2 tbsp. coconut oil (you may need to add more as you go)
Instructions
  1. Place coconut flour, egg (scrambled), and some shredded coconut EACH in a shallow dish. Add more shredded coconut as you need it.
  2. Roll each chicken tender in the coconut flour, dip it in the egg, and then roll in shredded coconut.
  3. Place tenders on a plate or tray.
  4. Heat a large sauté pan or skillet over medium-low to medium heat (you want to "toast" the tenders, not sizzle them).
  5. Melt coconut oil in the pan.
  6. Add tenders with plenty of room between each other. Depending on the size of your pan and the number of tenders, you will probably have to cook them in batches.
  7. Cook tenders about 4 to 5 minutes per side, until golden brown and cooked through.
Notes
We love to serve these chicken tenders over a big salad. You may also choose to dip them in mustard, salsa, or your favorite tomato sauce (my boys love them this way).


 

Dredged and ready to cook.

Coconut chicken tenders over salad.

Coconut chicken tenders served alongside salad on my 4 year old’s plate.

 

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