Coconut crusted chicken tenders add a satisfying twist to your boring old chicken routine!
Okay, okay- I get it, my coconut crusted chicken tenders are not the most beautiful of my dishes. But to be honest, when has a chicken nugget ever been a supermodel of a dish? Does that even make them any less delicious? Heck nah!
Anyways, Baylen always dreams of me actually using all my ingredients in the kitchen more than one time. Which- when you are always trying to come up with new and exciting dishes, can be difficult. He constantly suggests, “We should play a version of chopped.” “Where your mystery basket ingredients are what is actually in your cabinets”. Well today was a mystery cabinet ingredient success. I had coconut flour in my pantry for sometime now and didn’t know what to do with them instead of waffles or pancakes. My obvious answer was, coconut crusted chicken tenders, of course. I dredged the chicken in the coconut flour, dipped in eggs, and coated in coconut flakes.
I was actually very pleasantly surprised at first bite. The coconut crusted chicken tenders had great flavor and they were crispy, which is hard to do when you are going for the no-grain zone.
By the way, can we have a moment of silence for all the bread I have had to give up this week? Okay, thank you.
I’m not swearing off carbs indefinitely, but for the no carb time being this was exactly what I was craving. For everyone on a low carb diet this should definitely be on your radar. It is paleo, whole30 compliant, gluten free, and super easy to make.
Oh and if your not on any crazy strict diet, I strongly suggest this magical ketchup I incorporated, seen in the picture. I had leftover curry powder from my Easy Chicken Curry & Vegetable Skillet and mixed it the result was shear magic. I included instructions below for that as well!
Well if you are looking for an easy meal tonight, look no more! Enjoy!
Coconut Crusted Chicken Tenders
Ingredients
- 9 Chicken Tenders
- 2 Eggs, beaten
- 3/4 cup Coconut Flour
- 3/4 -1 cup Coconut Flakes, pulsed in a food processor
- Salt & Pepper, to taste
- Curry Ketchup
- 1/2 cup Ketchup
- 1-2 tsp Curry Powder
Instructions
Pre-heat oven to 400 degrees
Place cooling rack over cookie sheet- this allows the chicken to bake evenly
Fill 3 separate bowls, one with coconut flour, one with coconut flakes, one with beaten eggs
Sprinkle salt and pepper over chicken
Take the chicken tender and coat with flour, dip in egg, and coat in coconut flakes
Repeat with all chicken tenders
Place on rack that is stacked on cookie sheet
Bake for 20 minutes or until chicken is 165 degrees
Curry Ketchup
Mix ketchup and curry powder until combined
3 Comments
Heather LeGuilloux
August 16, 2017 at 4:11 pmYum, this looks delicious and maybe even a bit healthy with the toasted coconut? đ The print version of the recipe isn’t showing up for me, though!
Leanne Brookes
August 16, 2017 at 4:53 pmThey look and sound really nice! I also love Chopped. Sometimes I play that too and just use whatever I’ve got. My husband usually says how nice it is and asks me to make it again and I’m thinking “I have no idea how I made it or with what” haha! Thanks for sharing
Jennifer Dawn
August 17, 2017 at 10:18 amI love Coconut Chicken! It is sooooo good dipped in Thai Chili / Sweet Chili Sauce!