Tuesday, March 10, 2015

Peanut Butter Coconut Chicken Tenders

  • 1 ¼ cup shredded coconut
  • ¼ tsp. salt
  • ¼ cup peanut butter
  • ½ C coconut milk
  • 2 egg whites
  • 2 T water
  • 1 ½ lb. chicken breast tenders
  • Coconut oil
  • In shallow dish, combine shredded coconut and salt and set aside. In small bowl, combine coconut milk and peanut butter. Whisk together until blended and smooth. Add egg whites and water and whisk into peanut butter & coconut milk mixture.
  • Pour into another shallow bowl. Dip each tender first in peanut butter mixture then roll in coconut mixture. You may need to press the shredded coconut into the chicken to make sure they stick.
  • Heat coconut oil in a non-stick skillet. Place each tender in heated oil and pan fry until golden and crispy, about 5-6 minutes on each side. Enjoy!

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