Coconut Chicken Tenders
Coconut Chicken Tenders made with Barlean's Butter Flavored Coconut Oil - perfect on the Paleo diet with Coconut flour baked with thai spice mix
Servings: 4 people
Calories: 230kcal
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 Coconut Oil Barlean's Butter Flavored
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 or no sugar ketchup!