Breaded Coconut Tenders. Our Coconut Breaded Chicken Breast Tenders are uncooked. Sprinkle salt and pepper over chicken tenders. Coat each chicken tender with flour, then dip into egg mixture and coat well with bread crumbs-coconut mixture.

There are still some subtle differences between these paleo baked coconut chicken tenders and the ones I used to enjoy when I ate at that restaurant. How to Make Baked Coconut Crusted Chicken Tenders Recipe. In a shallow bowl, add egg and whisk with a fork. You can have Breaded Coconut Tenders using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Breaded Coconut Tenders

It's 1 lb of skinless chicken tenderloins.
Prepare 5 of Eggs.
It's 1 1/2 cup of 1 or 2% Milk.
Prepare 1 cup of or as needed olive oil.
You need of salt and pepper.
You need 1 can of as needed italian bread crumbs.
It's 3 can of Coco lopez cream of coconut.
Prepare 2 cup of coconut shavings.

Paleo Low Carb Coconut Flour Chicken Tenders; Recipe Updates; Coconut Flour Chicken Tenders; My kids really like chicken tenders, but I hate the wheat flour coating. Since my older daughter (the pickiest child) seems to like other recipes I've made with coconut flour, I decided to try and make some low carb baked coconut flour chicken tenders. Combine coconut, flour and seasonings in separate shallow dish. In another bowl, mix coconut and panko crumbs.

Breaded Coconut Tenders step by step

Get 2 mixing bowls and 1 flat pan or big plate out..
First bowl mix eggs, milk, salt and pepper and 1 can coco lopez together. Second bowl put other 2 cans coco lopez. For the Pan/ plate put a good amount of bread crumbs and mix in coconut shavings..
Put as many chicken tenders into the milk and eggs bowl and let soak for a few minutes. Then dip them one by one into the second bowl of coco lopez and roll around in bread crumbs until covered on all sides. You will need to refill bread crumbs and shavings as you go along.
Do this for all the chicken. Then on medium heat in a deepish pan heat oil to a sizzle and cook chicken on both sides til white in the middle.
Put on a plate, let cool for 5-10 minutes and Enjoy☺.

Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about ½" of oil. Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix. Set each coated chicken on a cookie cooling rack. You can bake your coconut chicken instead of frying it if you prefer.