Baked Coconut Chicken Tenders
Chicken tenders coated in shredded coconut and almond flour, then baked until golden and crispy for a grain-free, paleo-friendly alternative to classic tenders.
Ingredients
- 1 lb chicken tenders
- 1 cup unsweetened shredded coconut
- 1/2 cup blanched almond flour
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 2 large eggs, beaten
- as needed coconut oil cooking spray (or light brush of coconut oil)
Instructions
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1
Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly coat with coconut oil cooking spray (or light brush of coconut oil).
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2
In a shallow bowl, whisk together 1 cup unsweetened shredded coconut, 1/2 cup blanched almond flour, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
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3
Place 2 beaten large eggs in a separate shallow bowl.
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4
Dip each piece of 1 lb chicken tenders into the egg, letting the excess drip off, then press firmly into the coconut-almond flour mixture to coat all sides.
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5
Arrange coated tenders on the prepared baking sheet in a single layer. Lightly spray the tops with coconut oil spray.
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6
Bake for 18 to 22 minutes, flipping halfway, until the coating is golden and the chicken reaches an internal temperature of 165°F (74°C).
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7
Serve hot with your favorite paleo dipping sauce.