Baked Coconut Chicken Tenders

Name: Baked Coconut Chicken Tenders
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: American
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)

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.

37 minEasyServes 4280 cal/serving

AmericanAppetizerOvenPaleoHigh ProteinLow CarbGluten-FreeDairy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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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

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).
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.
3

Place 2 beaten large eggs in a separate shallow bowl.
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.
5

Arrange coated tenders on the prepared baking sheet in a single layer. Lightly spray the tops with coconut oil spray.
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).
7

Serve hot with your favorite paleo dipping sauce.

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Questions

What temperature do I cook Baked Coconut Chicken Tenders at?

For Baked Coconut Chicken Tenders, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 22 minutes, in step 6. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

What can I use instead of almond flour in Baked Coconut Chicken Tenders?

The entry for Baked Coconut Chicken Tenders calls for 1/2 cup blanched almond flour. In its place: Finely ground sunflower seeds work at the same weight for a nut-free version. Wheat flour is not a direct swap, because it absorbs far more liquid.

Can I use chicken thighs instead of chicken breasts in Baked Coconut Chicken Tenders?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Baked Coconut Chicken Tenders uses 1 lb chicken tenders.

Does Baked Coconut Chicken Tenders contain tree nuts?

Yes: 1/2 cup blanched almond flour. The full allergen list for this entry is eggs and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Baked Coconut Chicken Tenders?

One serving (the recipe makes 4) has 22 g of protein in about 280 calories, alongside 18 g carbohydrate and 12 g fat, plus 2 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein appetizer collection.

Serve it with

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Kentucky Mint Julep drink

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