Baked Coconut Chicken Tenders
There are actually quite a few foods I miss when following a gluten free diet... good ol' breaded chicken tenders being one of them! While I could definitely find some that are gluten free... often there are extra ingredients that I would rather not eat. That being said... one night I was craving them real bad. So I did what I do best, and made them from scratch! Adding shredded coconut gives these an extra delicious flavor, the secret ingredient (chicken salt) gives these their unique color, and adds some yummy spices, and after being broiled for a few minutes these will be nice and crispy! Very simple to make, and a great meal for the whole family!
Coconut Chicken Tenders
- Prep time: 10 mins
- Cook time: 20 mins
- Total time: 30 mins
Serves: 4
Ingredients:
- 1/4 cup coconut flour
- 1/3 cup unsweetened shredded coconut
- 1 TBSP. Chicken Salt ***
- 1 pound organic, free range chicken tenders
- 1 organic, free range egg, beaten
Instructions:
- Preheat oven to 350 degrees F.
- Mix the coconut flour, shredded coconut, and chicken salt together in a shallow bowl and set aside.
- Dip the chicken in the egg and coat both sides with the coconut mixture. Laying flat on a sheet pan or in a baking dish.
- Bake the chicken for 20-25 minutes, flipping once, until the chicken is cooked (to an internal temp of 165 degrees F) and the coconut crust is slightly browned and crisp. Serve warm.
- To make crust crispier-- broil the chicken for the last 5 minutes of cooking.
** Note: Chicken Salt is a seasoning by "Jada Spices" that can be ordered on Amazon.com. It's ingredients are sea salt, turmeric, onion powder, and garlic powder. If you rather not order, simply add 1/2 tsp sea salt, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp turmeric.
If you try this recipe, I'd love to see! Take a pic and share it on Instagram! Tag @Fare_toned and use the hashtag #Faretoned!
