Chicken tenders are like the ultimate kids-menu food. Except this variation, which I've made a little more grown-up, and tropical, and Paleo. They have a delicious texture from the coconut flakes; savory and sweet. It's an ode to my childhood in Hawaii, where instead of frozen chicken fingers we loved to eat breaded chicken Katsu in Japanese restaurants and teriyaki shops
Coconut Crusted Chicken Tenders
1 pound organic, free-range, or pastured chicken tenders/cutlets
1 large pastured egg
1 cup unsweetened raw coconut flakes
1/2 cup almond flour
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon cayenne pepper
salt and pepper to taste
- Preheat oven to 350 degrees, and line a baking sheet with parchment paper
- in a mixing bowl, beat the egg until frothy
- in a separate bowl, mix together coconut flakes, almond flour, garlic powder, paprika, cayenne pepper, and a few pinches of salt and pepper.
- One at a time, dip the chicken tenders into the egg to coat, and then into the coconut mixture to coat as well. Place them onto the baking sheet as you go.
- Bake for 15 minutes, then flip, and bake another 5 minutes, or until light toasted brown on the coconut flakes and no pink remains in the center of the chicken.
- Serve with real Honey Mustard Sauce!