Coconut Chicken Tenders

I am excited to announce that #CookoutWeek 2018 is here! During the next week, I am joining over 50 of my blogger friends to celebrate summer. We are posting delicious cookout-themed recipes including this Coconut Chicken Tenders recipe. If you love grilling, frozen treats, picnics, berries, s’mores, campfire meals, and other summer goodies… you are in the right place! We made our coconut chicken tenders with coconut flour, paleo bread crumbs, and unsweetened coconut flakes.

Coconut Chicken Tenders Recipe

These coconut chicken tenders are amazing at a cookout on their own or top of a green salad or fruit salad like this Watermelon Cucumber Salad It also works as an appetizer for a cookout. Also, you can replace your kids chicken tenders with these Paleo Chicken Tenders. You can learn all about how to eat paleo here.

If these Paleo Chicken Tenders are the main dish, here are some yummy sides that go with it perfectly: Paleo Chili RecipeBuffalo Wing Cauliflower, Easy Roasted Veggies, and Cauliflower Au Gratin

The chicken tender recipe is made in the oven, but you can easily grill or even fried. The initial recipe is really basic because I want to keep it kid-friendly. My daughter is anti-spices so I make it basic to start.  I’m sharing with you is quite basic. I have included a list of spices and measurements to help you spicy up these chicken tenders.

Coconut Chicken Tenders Recipe

Ingredients

    • 1 lb chicken breast tenderloins
    • 1/3 cup Coconut Flour
    • ½ teaspoon salt
    • 1/3 cup shredded, sweetened coconut
    • ½ teaspoon black pepper
    • 2 Drops Lime Oil or 1/2 Tsp Lime Zest
    • 1 Drop Lemongrass Oil or 1/4 tsp Ground Lemongrass
    • 1/3 cup Paleo Panko Bread Crumbs
    • 1 Drop Oregano Oil or 1/4 tsp Dried Oregano

Thai Spice Mix

  • 1/2 Tbsp Ground Cumin
  • 1 Tbsp Black Pepper
  • 2 Tbsp Garlic Powder
  • 1 Tbsp Salt
  • 2 Tbsp Onion Powder
  • 1 Tbsp Red Chili Pepper
  • 2 Tbsp Ground Ginger

Barlean’s Butter Flavored Coconut Oil

Butter Flavored Coconut Oil is vegan, non-GMO, organic and delicious. It tastes just like butter but has all the benefits of Coconut Oil like MCTs.

How to Bake Chicken Tenders?

  1. Preheat the oven to 350 degrees F.
  2. Buy chicken strips or cut the chicken into long strips that are about one inch long.
  3. Start with three plates. The first plate should have coconut flour, one for the butter flavored coconut oil with al the spices in the recipe and if want to add spice, add 1 tbsp of the thai spice mixture. Then, the third plate should have unsweetened shredded coconut and paleo panko breadcrumbs.
  4. Coat each chicken strip in the coconut flour, then coat with the coconut oil mixture. Finally, coat the chicken strip with the paleo breadcrumb and shredded coconut.
  5. When finished coating all the chicken, place it on a greased large baking sheet with space in between.
  6. Cook for 20 minutes.
  7. Turn the Broiler on high and move the baking sheet up to the top to brown for 8 minutes.
  8. Serve with paleo ketchup!

Coconut Chicken Tenders

5 from 1 vote
Print Pin Rate
Prep Time: 7 hours 26 minutes
Cook Time: 7 hours 26 minutes
Author: Aprilgolightly

Ingredients

  • 1 lb chicken breast tenderloins
  • 1/3 cup Coconut Flour
  • ½ teaspoon salt
  • 1/3 cup shredded sweetened coconut
  • ½ teaspoon black pepper
  • 2 Drops Lime Oil or 1/2 Tsp Lime Zest
  • 1 Drop Lemongrass Oil or 1/4 tsp Ground Lemongrass
  • 1/3 cup Paleo Panko Bread Crumbs
  • 1 Drop Oregano Oil or 1/4 tsp Dried Oregano
  • 1 tablespoon Barlean's Butter Flavored Coconut Oil find out where to buy it here

Instructions

  • Preheat the oven to 350 degrees F.
  • Buy chicken strips or cut the chicken into long strips that are about one inch long.
  • Start with three plates. The first plate should have coconut flour, one for the butter flavored coconut oil with al the spices in the recipe and if want to add spice, add 1 tbsp of the thai spice mixture. Then, the third plate should have unsweetened shredded coconut and paleo panko breadcrumbs.
  • Coat each chicken strip in the coconut flour, then coat with the coconut oil mixture. Finally, coat the chicken strip with the paleo breadcrumb and shredded coconut.
  • When finished coating all the chicken, place it on a greased large baking sheet with space in between.
  • Cook for 20 minutes.
  • Turn the Broiler on high and move the baking sheet up to the top to brown for 8 minutes.
  • Serve with paleo ketchup!

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