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Coconut Chicken Tenders

Orange Icon  Coconut Chicken Tenders

Orange Icon  Coconut Chicken Tenders

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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, skinless, organic, free-range
  • 1 c. coconut, unsweetened, shredded, organic
  • 1/2 c. coconut flour, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/4 tsp. black pepper, ground, organic
  • 1/4 tsp. garlic powder, organic
  • 1/4 tsp. paprika, organic
  • 1/3 c. coconut oil, raw, extra-virgin, organic
  • 1 egg, omega-3, cage-free, organic
  • 2 tbs. dijon mustard, organic
  • 1 tbs. honey, raw, unfiltered, organic

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!