Baked Coconut Chicken Tenders – GFCFSF
October 08, 2016
Baked Coconut Chicken Tenders - GFCFSF
1 lb. Chicken tenders (or boneless skinless breasts sliced thin into strips)
1 egg, beaten
1/2 cup coconut flour
1-2 cups sulfite-free dried coconut flakes (it takes more than you think!)
1/2 teaspoon each salt and pepper
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper or 1/4 teaspoon smoked paprika
oil for pan
In one bowl, beat egg.
In second bowl, mix coconut flour, salt and pepper, garlic powder and paprika/cayenne (I use both by my kids are older and like the heat).
In third bowl, put coconut flakes.
Dredge chicken in coconut flour, shaking off excess. Dip in egg, then coat in coconut. Spray a thin layer of coconut oil on parchment paper. Lay chicken in single layers, do not crowd. Bake at 425 degrees for 20 minutes or until browned, turning once midway through and respraying paper with oil.
Of course you could fry these instead of baking, just adjust the cooking time and cook until golden and chicken is done (about 2 minutes on each side).