A tasty Paleo substitute for regular chicken tenders are these Coconut Chicken Tenders. They are baked to perfection and then lightly fried in a crispy coconut and almond flour mixture. Ideal for a filling and delicious meal or snack!
Ingredients: 1 lb chicken tenders. 1 cup shredded unsweetened coconut. 1/2 cup almond flour. 1 tsp garlic powder. 1 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. 2 eggs, beaten. Coconut oil, for frying.
Instructions: Set the oven's temperature to 400F, or 200C. Combine the shredded coconut, almond flour, paprika, garlic powder, salt, and black pepper in a shallow bowl. Coat each chicken tender completely with the coconut mixture after dipping it into the beaten eggs. In a skillet over medium heat, preheat the coconut oil. Cook the coated chicken tenders in batches for 34 minutes on each side, or until golden brown on both sides. After the chicken tenders have browned, transfer them to a baking sheet covered with parchment paper. Bake for 10 to 12 minutes, or until the chicken is crispy and cooked through, in a preheated oven. Serve warm, accompanied by your preferred Paleo-friendly dipping sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
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