Your Feedback is Appreciated

Coconut chicken tenders

average rating is 3 out of 5, based on 150 votes

Craving a crispy and flavorful chicken dish? Look no further! These Coconut Chicken Tenders are the perfect combination of tender chicken, a crunchy coconut coating, and a hint of aromatic spices. With a quick and easy preparation, these mouthwatering tenders will have you coming back for more.

Serving suggestions/tips:

Serve the Coconut Chicken Tenders with a side of sweet chili sauce or mango salsa for a delightful tropical twist.

Pair them with a fresh green salad or steamed vegetables for a well-balanced meal.

These tenders make a great appetizer or party snack, so consider serving them at your next gathering.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Lunch Main Course Dinner Chicken Moderate Dietary food tags: gluten-free dairy-free paleo low carb keto-friendly grain-free sugar-free high-protein nut-free (if almond flour is substituted) egg dishes coconut dishes chicken recipes crispy chicken healthy appetizers tropical flavors quick and easy weeknight dinners family-friendly party snacks kid-approved oven-baked flavorful homemade chicken tenders clean eating whole foods low-glycemic balanced meals protein-packed nutty coating aromatic spices

Ingredients

1 pound chicken tenderloins
1/2 cup almond flour
1/2 cup unsweetened shredded coconut
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons avocado oil

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with avocado oil.
In a shallow bowl or dish, combine the almond flour, shredded coconut, garlic powder, paprika, salt, and black pepper. Mix well to combine all the dry ingredients.
In another shallow bowl or dish, beat the eggs until well blended.
Dip each chicken tenderloin into the beaten eggs, allowing any excess to drip off. Then coat the chicken in the coconut-almond flour mixture, pressing gently to adhere the coating to the chicken. Repeat this process for all the chicken tenders.
In a large skillet, heat the avocado oil over medium heat. Once the oil is hot, add the coated chicken tenders to the skillet. Cook for about 2-3 minutes per side, or until they are golden brown and crispy.
Transfer the partially cooked chicken tenders to the prepared baking sheet. Place the baking sheet in the preheated oven and bake for an additional 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Once the chicken tenders are cooked through and crispy, remove them from the oven and let them cool for a few minutes before serving.
Serve the coconut chicken tenders with your favorite dipping sauce or alongside a salad or vegetables for a complete meal.