Enjoy our paleo friendly Crispy Coconut Crusted Chicken Strips atop a fresh summer salad or as a quick protein laden snack. With a crunchy, coconutty exterior these moist chicken tenders are addictively good.
2
Servings
6
Ingredients
9
Comments
Ingredients
- 2 tablespoons Coconut Flour
- ¼ cups Coconut, Shredded, Unsweetened
- 1 ½ tablespoons chop Cilantro, Fresh
- 1 teaspoon Sea Salt
- 2 tablespoons Coconut Oil
- 1 pound Chicken Tenders, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a shallow pan, combine coconut flour, shredded coconut, cilantro, and sea salt.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a shallow pan, combine coconut flour, shredded coconut, cilantro, and sea salt.
- In a large non stick skillet, melt coconut oil.
- Dredge chicken through melted coconut oil, then coat in coconut mixture.
- Return chicken to skillet and cook until golden, about 2 minutes per side.
- Transfer chicken to parchment paper lined baking sheets.
- Cook at 350F for 25 minutes, or until chicken is cooked through.
Nutrition Facts
- Servings Per Recipe
- 2 Servings
- Serving Size
- about 8 ounces Amount Per Serving
- Calories
- 446
- Total Fat
- 23g
- Saturated Fat
- 17g
- Trans Fat
- 0g
- Cholesterol
- 130mg
- Sodium
- 1081mg
- Total Carbohydrates
- 6g
- Fiber
- 3g
- Sugar
- 1g
- Protein
- 53g
- WW Freestyle
- 11
9 Comments
Join the discussionIf I’m not trying to make this paleo, could I use ap flour instead?
Julie,I think all-purpose flour would be just fine. These are delicious, you will love them!
How many cups of shredded coconut? The recipe doesn’t say.
The recipe above calls for 1/6 cup of shredded coconut.
Thank you! I see it now on my desktop, but for some reason it wasn’t showing on my tablet. It just said ” cups coconut, shredded.” Weird.
Also, how would I reheat this in the oven?
For reheating the Crispy Coconut Crusted Chicken, you can bake at 350 for about 10-15 minutes, depending on your oven.
Thank you!
My kids love these. I add them to menus here and there to make and keep in the freezer for a super easy dinner-we just pull out the number of tenders we need and serve with something easy like salad and a potato or sweet potato. Really great “convenience” recipe!