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Coconut Chicken

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

 1 chicken tenders
 ¼ cup coconut flour
 2 large eggs (beaten)
 1 cup unsweetened coconut flakes
 ¼ tsp garlic powder
 ¼ tsp paprika
 salt and pepper
1

Preheat the oven to 400 degrees F (204 degrees C). .

2

Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil. 

3

Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast).

4

Season both side with sea salt and black pepper.  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. 

5

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.

6

Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories249
% Daily Value *
Total Fat 4g6%
Total Carbohydrate 16g6%

Total Sugars 1g
Protein 30g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.