Looking for an easy dinner idea? Check out these Coconut Crusted Chicken Tenders...easy to assemble ingredients, minimal cooking time and perfect with any side dish. My family loves to dip them in honey mustard, pesto or ketchup. You can use coconut flour as an alternative to almond and change out any herbs to fit your tastes. These chicken tenders are great for kids for lunch or dinner or as a finger food for a party. I hope you enjoy!
Coconut Crusted Chicken Tenders
½ cup Coconut Milk (Almond milk works too)
2 pounds Chicken Tenderloins (approx. 12 tenders)
¾ cup Almond flour
½ cup Shredded Coconut
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Parsley
½ teaspoon Oregano
½ teaspoon Paprika
½ teaspoon Sea salt
½ teaspoon Black pepper
⅓ cup Coconut oil (add more if needed)
In a large bowl, whisk together egg and milk, add tenderloins and let them soak for 10 minutes. In a separate bowl, combine all dry ingredients. Heat coconut oil in a large skillet. Thoroughly coat each chicken tender in the breading mixture and place into skillet. Cook several minutes on each side or until breading is golden brown and chicken is cooked through. Remove tenders from skillet and place on a plate lined with a paper towel. Allow to cool a few minutes before serving. Serve with your favorite dipping sauce.
Makes 12 chicken tenders.