Low Carb Coconut Chicken Tenders Recipes

LOW CARB COCONUT CHICKEN TENDERS RECIPE

Steps:

• Heat the oven to 400 degrees.
• Prepare large baking sheet with cooking spray.
• Rinse the chicken breasts with water pat dry with a paper towel.
• Slice breasts into tenders no more than ½ inch thick.
• Beat eggs until foamy and place in shallow bowl.
• Mix the coconut, almond flour, salt and spices in a shallow bowl.
• Using a fork, dip the chicken tenders in egg then in the coconut mixture to coat, covering well. (Press coconut mixture onto tenders , if needed.)
• Brown the tenders a few at a time in hot oil in a deep skillet until lightly golden brown, approximately 5-7 minutes.
• Drain briefly on paper towels and then place browned tenders on the prepared baking sheet.
• Bake 15-20 minutes until chicken is browned and juices run clear.

EASY BAKED COCONUT CHICKEN TENDERS RECIPE - PALEO & LOW CARB

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
• Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both side with sea salt and black pepper.
• Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
• Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
• Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
• Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
• Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the tenders over, then broil one minute on the other side.