Coconut Chicken Tenders
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Coconut Chicken Tenders

Submitted by: CoCo

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Servings: 6

A hybrid of coconut shrimp and classic chicken tenders. So delicious you'll want to make enough to snack on the next day!! Play with the spices to suit your own tastes.


  • 1 1/2 lbs. chicken breast
  • 1 c. shredded coconut
  • 1/2 c. coconut flour
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. paprika
  • 1/3 c. coconut oil
  • 1 egg
  • 2 tbs. dijon mustard
  • 1 tbs. honey, raw


Preheat oven to 400°F.

Beat egg in a medium bowl. Mix coconut, coconut flour, and spices in a separate flat pan. Cut chicken into strips, and dip one at a time in egg, then dredge in coconut mixture making sure there is a nice thick coating.

In a large skillet, heat coconut oil over medium high heat. Place chicken strips in the oil and fry until browned on both sides. Transfer the strips to a cookie sheet and place in the oven. Cook until chicken is cooked through (about 5 to 7 minutes, depending on the size of your strips).

Mix Dijon mustard and honey (2 parts mustard to 1 part honey, but do it to taste). Dip the strips in the honey mustard and enjoy!