Paleo Coconut Chicken Tenders

These little bad boys never disappoint as one of my go-to dishes for lunch or a quick supper. I have fun creating different dipping sauces to mix up the flavor. I like to pair my chicken tenders with some kind of vegetable as a side. Honey carrots, baked sweet potato and roasted broccoli are a couple of my favorites. The best part of this recipe is there are very few ingredients! Many times if a recipe has more than 20 ingredients, my eyes just glaze over. Costs can add up when you need a ¼ teaspoon for five different spices you didn’t have! 

Ingredients

3 boneless skinless chicken breasts, cut into stripes

2 large eggs

½ cup coconut flour

½ cup unsweetened shredded coconut

½ tsp paprika

½ tsp garlic powder

½ tsp sea salt

½ tsp fresh ground pepper

Directions

You will need two medium mixing bowls and one non-stick baking sheet. Preheat your oven to 375 degrees. Cut chicken into 1-inch wide strips and about 3-4 inches long. In the your first bowl, beat 3 eggs until frothy. In the second bowl combine coconut flour, shredded coconut and seasonings. Now to the fun part! You set up a conveyer belt system to “bread” the chicken. Dip a couple stripes into the eggs with one hand then place one strip at a time into the coconut mixture. Use your other hand to toss chicken until it is fully covered. Using two different hands helps to combat the goopy tendencies when you try to use one hand in the egg and flour mixtures. Place coated chicken on non-stick pan evenly spaced. Continue process until all chicken is coated and transferred onto the pan. Place pan in over for 10 minutes. After 10 minutes flip chicken and cook for another 10 minutes. 

Eat plain for whole30 or mix up some honey mustard or paleo BBQ sauce! 

Enjoy! 

x vanessa