After buying a large bag of coconut flakes to make energy bites, I thought I’d find another recipe that uses coconut. I found this coconut chicken recipe at Seeded at the Table and adapted it slightly. Mainly, I used chicken breast tenderloins so that the pieces would be more like chicken tenders. As a child, I was obsessed with chicken tenders and chicken nuggets. This recipe reminded me of restaurant chicken tenders without the unhealthy ingredients. Well, I did use butter, but other than that it was pretty healthy!
What’s even better about this recipe is it doesn’t take very long to make. You just dip thawed chicken into egg, roll it in a coconut mixture and put it in the oven! Out come these delicious strips that have a honey flavor baked into them. Personally, I didn’t even think they needed a dipping sauce. We’ll definitely be making these again.
- 6-8 chicken breast tenderloins
- 1 cup sweetened coconut flakes
- 1/2 cup almond flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 1/2 cup melted unsalted butter (optional)
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat baking mat.
- Lightly beat egg in a bowl.
- Mix coconut, almond flour, garlic powder, salt & pepper in a small bowl.
- Dip each tenderloin individually in butter, then in the coconut mixture until coated entirely.
- Place tenderloins on the baking sheet.
- Optional: Melt unsalted butter and drizzle over top of tenderloins (I found that this step didn’t change the flavor much, but it did cause less of the coconut to brown)
- Bake 30 minutes, making sure to flip tenderloins at the 15 minute mark.
- Enjoy! We paired it with rice and salad.