Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Servings: 4
A hybrid of coconut shrimp and classic chicken tenders.
1 lbs. chicken breast
1/2 c. shredded coconut
1/4 c. coconut flour
1/4 tsp. sea salt
1/8 tsp. black pepper
2 tbsp. coconut oil
1/8 tsp. garlic powder
1/8 tsp. paprika
1 egg
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Cut the chicken into strips. Mix together shredded coconut, coconut flour, and spices in a shallow bowl. Lightly beat egg in another shallow bowl. Dip one chicken strip at a time in the egg, then dredge in coconut mixture. Set aside.
Heat coconut oil in a skillet over medium-high heat. Place coated chicken strips in the oil and fry until browned on both sides. Transfer the strips to prepared baking sheet and bake for 5-7 minutes, until chicken is cooked through.
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