Paleo Coconut Chicken Tenders
Paleo coconut chicken tenders are perfect for an easy weeknight meal. They come together quickly and are easy to make. Change up your dipping sauces to add some variety!
Calories 253kcal
Ingredients
- 1 1/2 pounds chicken tenders you can slice up chicken breasts into 2-3 pieces if you don't have tenders.
- 1 egg whisked
- 1/4 cup organic coconut flour
- 1 cup shredded coconut
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika can sub 1/4 teaspoon smoked paprika
- 1 teaspoon sea salt
- salt and pepper to season chicken
Instructions
- Preheat the oven to 400℉.
- Line a baking sheet with parchment paper and then place a cooling rack on top.
- Set up a dredging station by placing three shallow bowls on the counter.
- Add the flour to one bowl, the egg to the next bowl, and the shredded coconut, spices, and salt to last bowl.
- Pat the chicken tenders dry and season both sides with salt and pepper. Dredge each tender in the coconut flour, then the egg mixture, and finally into the shredded coconut mixture, making sure each piece of chicken is fully coated.
- Place the chicken tender onto the baking rack and repeat the steps until all the chicken is coated in the coconut.
- Place the pan into the oven and bake for 18 minutes, flipping the chicken halfway through.
- When the time is up, you can turn on the broiler and broil each side for 1 minute if desired - this step is optional.
Simple Honey Mustard Sauce
- Combine equal parts honey and mustard of choice (I just use regular yellow mustard but dijon is delicious too).
- Mix until well combined and serve with baked chicken tenders. You can add more honey, or more mustard to taste.
Notes
Depending on the size of your eggs, you may need to whisk up another.
Nutrition
Serving: 1tender | Calories: 253kcal | Carbohydrates: 5g | Protein: 30g | Fat: 12g | Sodium: 364mg | Fiber: 3g | Sugar: 1g