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Chicken

Crispy Coconut Chicken Tenders (Baked + Kid-Approved)

Crispy Coconut Chicken Tenders are paired with a cilantro lime dip and is a kid-friendly, family friendly meal that is easy to make and get on the table in 20 minutes.

  • Prep5 min
  • Cook10 min
  • Total15 min
  • Makes4 servings
  • Calories342
Crispy Coconut Chicken Tenders (Baked + Kid-Approved)

Method

  1. 1

    Set out three shallow bowls. Whisk coconut flour with salt and pepper in a shallow bowl and set aside.

  2. 2

    Beat egg whites with lime juice until frothy.

  3. 3

    Mix shredded coconut with fresh cilantro in a shallow bowl.

  4. 4

    Dredge tenders first in coconut flour mixture, then in egg whites, then in shredded coconut. Be sure to coat both sides and set aside on a large plate. Continue until all tenders are coated.

  5. 5

    Heat oil in a large skillet and cook tenders, 5 minutes on each side, until golden brown and cooked through. Drain on paper towels.

  6. 6

    Garnish the chicken tenders with fresh cilantro and serve the chicken tenders with the cilantro lime dip.

  7. 7

    For the cilantro lime dip whisk all ingredients together in a small bowl. Refrigerate until ready to serve.

Notes

Storage: Store leftover chicken strips in an airtight container for up to 5 days. To reheat leftovers, bake or air fry at 375°F until warmed and re-crisped. Avoid microwaving, which softens the coating. To freeze after baking: Cool the cooked tenders completely, then wrap individually in foil or store in a single layer in a freezer-safe container. Reheat in the oven or air fryer at 375°F until crisp and heated through. To freeze before baking: Line a tray with parchment paper and place the dredged but uncooked tenders on it in a single layer. Freeze for 2 hours, then transfer to a freezer-safe bag. Bake from frozen at 375°F for 25–28 minutes, or until the internal temperature reaches 165°F.

Per serving

  • Carbs10 g
  • Protein34 g
  • Fat19 g
  • Fiber5 g

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Chicken

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