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Coconut-Crusted Chicken Tenders

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Calories 1450 kcal

Ingredients
  

  • 1 lb chicken tenders
  • 1/2 cup coconut flour
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup finely chopped walnuts
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/4 tsp ground ginger
  • 1 egg or 1 flax egg for AIP compliance: 1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes
  • 2 tablespoons coconut oil for frying, if desired, to add extra richness

Instructions
 

  • If using a flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl. Let it sit for about 5 minutes to thicken.
  • In a shallow bowl, combine the coconut flour, shredded coconut, finely chopped walnuts, sea salt, garlic powder, turmeric, and ground ginger. Mix thoroughly.
  • Beat the egg or flax egg in a separate shallow bowl.
  • Dip each chicken tender into the egg or flax egg, ensuring it is fully coated. Then, dredge it in the coconut coating mixture, pressing down to ensure it sticks well.
  • Heat coconut oil in a skillet over medium heat. Add the coated chicken tenders to the skillet. Cook for 4-5 minutes on each side, or until the tenders are golden brown and the internal temperature reaches 165°F (74°C). Alternatively, bake in a preheated oven at 375°F (190°C) for 20-25 minutes, turning once halfway through, until golden brown and cooked through.
  • Remove from the skillet or oven and let cool slightly before serving.