Description
Crispy, paleo-friendly chicken tenders coated in a mixture of shredded coconut, almond flour, and spices. This easy weeknight meal is gluten-free, dairy-free, and ready in under 30 minutes.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 large eggs
- 1 cup unsweetened shredded coconut
- 1/2 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Coconut oil or avocado oil spray
Instructions
- Preheat oven to 400°F (200°C).
- Trim excess fat from chicken breasts and pound to 1/2 inch thickness. Cut into 1-inch wide strips and pat dry with paper towels.
- In a shallow bowl, combine shredded coconut, almond flour, coconut flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Whisk eggs in a separate shallow bowl.
- Dip each chicken strip into the egg, letting excess drip off, then press firmly into the coconut mixture to coat.
- Place coated tenders on a wire rack set over a baking sheet.
- Spray lightly with coconut or avocado oil spray.
- Bake for 15-20 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
- Let rest for 2 minutes before serving.
Notes
Pat chicken dry before coating to ensure the breading sticks. Press the coconut mixture firmly onto the chicken rather than rolling it. Use a wire rack to prevent soggy bottoms. Do not overcrowd the baking sheet. Coconut burns easily, so keep an eye on them during baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 2-3 tenders per serv
- Calories: 280
- Sugar: 3
- Sodium: 350
- Fat: 18
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 2
- Protein: 25
Keywords: paleo chicken tenders, coconut crusted chicken, gluten-free dinner, healthy weeknight meals, whole30 friendly, crispy chicken