EASY BAKED COCONUT CHICKEN TENDERS RECIPE
These clean baked coconut bird tenders are crispy and want just 6 components! You might not trust this wholesome paleo coconut chicken recipe is low carb and gluten-unfastened.
Crispy fowl strips are everyone’s favorite… till you prevent and reflect onconsideration on what is in them. The taste is suitable, but it'd be easier to revel in them if they have been virtually healthy chook tenders. And that’s why those baked coconut chicken tenders are so excellent!
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| EASY BAKED COCONUT CHICKEN TENDERS RECIPE |
THE WAY TO MAKE COCONUT HEN TENDERS
- Did I point out how quick and smooth this baked coconut chook tenders recipe is to make? seriously, it’s nearly the most effective way ever to make hen.
- these live on a ordinary rotation for dinner in our domestic due to the fact they’re geared up in just 30 minutes from start to finish.
- You’ll put together your fowl by way of cutting it into cutlets. After that, pound them out so they're high-quality and skinny.
- additionally, you’ll want to make sure that they are pounded to a fair thickness, so that they all take the same quantity of time to cook. If a few are thicker than others, the timing will vary and the thinner ones will dry out by the time the thicker ones are executed.
- Season them with salt and pepper, dredge them within the coconut flour, egg, and pro coconut flakes, and then you’re equipped to pop them in the oven. This coconut chicken recipe is seriously that simple.
- the use of the coconut flour and flakes ensures that there aren't any carbs within the chook tenders in any respect; they're keto, paleo, gluten free hen tenders.
INGREDIENTS:
- Click underlined ingredients to buy them!
- 2 large Chicken breast
- 1/4 cup Coconut flour
- 2 large Egg (beaten)
- 1 cup Coconut flakes (unsweetened)
- 1/4 tsp Garlic powder
- 1/4 tsp Smoked paprika
- Sea salt
- Black pepper
INSTRUCTIONS:
- 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.
