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Coconut Chicken Tenders

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Need to whip up a quick weeknight dinner? Then check out these keto, Paleo, and gluten free coconut chicken tenders. They’re chicken tenders covered in coconut flakes making them crispy and perfectly coconutty.

Do you have trouble eating “squeaky” clean paleo? Let me guess, do you think that means eating skinless chicken breast with a salad?….#fail  

Well, my friend Karen from Living Low Carb One Day at a Time came out with a really good cookbook to help you break free of that boring “diet” food.  

Her paleo cookbook follows Whole 30 and 21 Day Sugar Detox standards, which means you won’t find any junk in these recipes.

Squeaky Clean Paleo
Squeaky Clean Paleo

This is great for people who love eating clean or want to eat clean for weight loss because you won’t be tempted to add non-paleo/processed foods to your meals.  

I love Karen’s recipes and I know you will too.

Tuscany Chicken Soup, Barbecue Spaghetti Squash, Pumpkin Chili (no beans), Celery Root Hash Browns, Dijon Meatloaf
Tuscany Chicken Soup, Barbecue Spaghetti Squash, Pumpkin Chili (no beans), Celery Root Hash Browns, Dijon Meatloaf

Just look at those pictures! All of these recipes are featured in Karen’s cookbook, Squeaky Clean Paleo. You can find Squeaky Clean Paleo here.

Karen provides breakfast, soup, snacks, and entree ideas throughout the cookbook. I thought the Barbecue Spaghetti Squash recipe was really clever so check it out when you purchase the book.  

There are also a few tutorials in the book to help you if you are nervous in the kitchen.

Grain-Free Coconut Chicken Bites
Grain-Free Coconut Chicken Tenders

I made this recipe immediately and I loved it and I really loved the leftovers. This is one meal that tastes great cold!

I like that the recipe was easy to assemble and used no exotic ingredients.  

You basically need chicken, coconut flour, and coconut flakes.

Coconut Chicken Tender Ingredients

How to Make Coconut Chicken Tenders

  1. Preheat oven to 350°F
  2. Cut the chicken into 2” x 1” (5cm x 2.5cm) strips (makes about 16 strips).
  3. In a medium bowl, beat the eggs until thoroughly combined.
  4. In another medium bowl or plate, combine the shredded coconut, flour, sea salt, paprika, garlic powder, and black pepper.
  5. Dip the chicken into the egg and then into the coconut mixture to thoroughly coat.
  6. Place the chicken on a baking dish and back for 15-20 minutes or until cooked through.
  7. Broil the chicken for 2-3 minutes or until golden brown.

Karen’s cookbook is available here.

Yield: 16 Chicken Tenders

Coconut Chicken Tenders

Coconut Chicken Bites

Need to whip up a quick weeknight dinner? Then check out these keto, Paleo, and gluten free coconut chicken tenders. They're chicken tenders covered in coconut flakes making them crispy and perfectly coconutty.

Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breast
  • 2 eggs
  • 1 cup unsweetened shredded coconut
  • 1/4 cup coconut flour
  • 1 1/4 tsp sea salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 350°F
  2. Cut the chicken into 2” x 1” (5cm x 2.5cm) strips (makes about 16 strips).
  3. In a medium bowl, beat the eggs until thoroughly combined.
  4. In another medium bowl or plate, combine the shredded coconut, flour, sea salt, paprika, garlic powder, and black pepper.
  5. Dip the chicken into the egg and then into the coconut mixture to thoroughly coat.
  6. Place the chicken on a baking dish and back for 15-20 minutes or until cooked through.
  7. Broil the chicken for 2-3 minutes or until golden brown.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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4 Comments

  1. Made these tonight- so good! I made a little sauce to dip them in by mixing some Dijon mustard, honey, and chili flakes and it was delicious! Thanks for sharing 🙂

  2. Made the coconut chicken and the entire family loved them! However, I went to broil them as the last step indicated, and they ended up burning! They were fine before broiling. Not sure what I did wrong; if I wasn’t supposed to move it to the top rack for that step? Otherwise fantastic recipe!

    1. If the directions did not say to move it to the top rack then you shouldn’t. I never move my food to the top rack if I turn on the broiler to toast it a little.

  3. Looks delish, and I can’tell wait to make them! Just a heads up though. They are not Whole 30.

Comments are closed.