I pulled this recipe from several other coconut chicken tender recipes floating around on the web. Make sure you get unsweetened coconut! Basically, I’m making regular tenders but replacing my panko with coconut. I think this would be equally good on some shrimp. Hopefully next time I make them, I’ll get a better picture 🙂
Coconut Chicken Tenders
Serves: 4 Cook Time: 15 minutesPrep Time: 15 minutesTotal Time: 30 minutes
- 1 lb. Boneless Skinless Chicken Breasts (Cut into 1 inch strips)
- 1/2 Cup Almond Flour
- 1/2 Cup Unsweetened Shredded Coconut
- Splash of Coconut Milk
- 2 Eggs, lightly beaten
- 1/2 tsp Salt
- 1/2 Pepper
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
- 1/8 tsp. Cayenne
- 1/4 cup of either coconut oil (if you like coconut flavor!) or olive oil (not the extra virgin)
Combine almond flour, shredded coconut, and seasoning into a shallow dish. In another shallow dish mix eggs with a splash of coconut milk. Dip your tenders into the egg mixture, then coat in the flour/coconut mixture. Set aside on a plate. Heat oil in a large skillet over medium to medium high heat. Fry tenders in batches until cooked through. About 4-5 minutes on each side. Let cool on a wire rack.
If you’re not Whole30 and just doing paleo, serve this with some paleo ketchup or a honey mustard sauce. If you are Whole30, I’m not sure what you should dip it in. I’m still working on that. Suggestions are welcome!