Sunday, January 25, 2015

Paleo Coconut Chicken Tenders

So simple and easy recipe for paleo coconut chicken tenders that can be enjoyed as a main or as a finger food.
  • 2 boneless, skinless chicken breasts
  • 1/2 cup almond flour
  • 2 eggs
  • A splash of full-fat coconut milk
  • 1 cup shredded coconut
  • Sea salt and freshly cracked black pepper to taste
Preheat your oven to 400 F. Cut the chicken into long strips that are about 3/4″ to 1″ in width.
You will need three bowls; one for the almond flour and shredded coconut, one for the coconut milk and egg mixture, milk and one for the shredded coconut.
Coat each chicken strip in the egg and coconut milk mixture and finally coat in the shredded coconut and almond flour mixture. When finished, place the chicken strips on a large baking sheet, leaving some space between each strip and cook for 10 to 12 minutes, or until chicken has completely cooked through. Serve with chili or plum sauce. Enjoy!

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