EASY BAKED COCONUT CHICKEN TENDERS RECIPE - PALEO & LOW CARB
These easy baked coconut chicken tenders are crispy and need just 6 ingredients! You won't believe this healthy paleo coconut chicken recipe is low carb and gluten-free.
Provided by Maya | Wholesome Yum
Categories Main Course
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 315 kcal, Carbohydrate 10 g, Protein 25 g, Fat 22 g, SaturatedFat 15 g, Cholesterol 189 mg, Sodium 296 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 4 g, ServingSize 1 serving
BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
- In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
- Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
- For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
- Serve the chicken with the dipping sauce.
CRISPY COCONUT CHICKEN FINGERS
Dip chicken strips in egg, seasoned flour and coconut for these coconut chicken fingers! Crispy Coconut Chicken Fingers are great as a tropical appetizer.
Provided by My Food and Family
Categories Baking Ingredients
Time 40m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Beat egg in shallow dish. Combine coconut, flour and seasonings in separate shallow dish. Dip chicken strips, 1 at a time, in egg, then in coconut mixture, turning to evenly both sides of each strip.
- Place on rimmed baking sheet; drizzle with butter.
- Bake 25 min. or until chicken is browned and done, turning after 15 min.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
CRISPY COCONUT CHICKEN FINGERS
Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here. Yummy!
Provided by Marie
Categories Chicken
Time 45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
- Dip chicken strips into egg, then coat with coconut mixture.
- Place in shallow baking pan and drizzle with melted butter.
- Bake at 400° for 25 minutes or until brown and cooked through, turning once.
- Make sauce by combining apricot preserves and dijon mustard.
Nutrition Facts : Calories 1489.1, Fat 70.6, SaturatedFat 46.6, Cholesterol 392.2, Sodium 1532.6, Carbohydrate 138.4, Fiber 8.9, Sugar 72.9, Protein 83.8
BAKED COCONUT CHICKEN
Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked.
Provided by katz
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 4h
Yield 6
Number Of Ingredients 7
Steps:
- Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
- Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 20.8 g, Cholesterol 100.7 mg, Fat 24.8 g, Fiber 2 g, Protein 28.1 g, SaturatedFat 17.3 g, Sodium 216.3 mg, Sugar 6.6 g
BAKED CRISPY COCONUT CHICKEN TENDERS RECIPE
Enjoy restaurant quality chicken tenders with this baked crispy coconut chicken recipe.
Provided by Momma Cyd
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Roughly chop the coconut so it's about the same size as the Panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
- Place the flour in another shallow dish, and the eggs in another. Give the eggs a quick beating.
- Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
- Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. I give mine a tiny drizzle of olive oil on top to help them crisp nicely.
- Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the Panko crisp, but light in color still.
- To make the dipping sauce, combine the preserves, rice wine vinegar, and red pepper flakes in a small bowl until blended.
Nutrition Facts : Calories 366 kcal, Carbohydrate 36 g, Protein 29 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 127 mg, Sodium 570 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
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