ALMOND COCONUT CHICKEN TENDERS
These baked Almond Coconut Chicken Tenders are delicious, healthy and fun for the whole family! Serve them up with baked sweet potato fries, on a salad or in a wrap for a quick and easy weeknight meal! {Paleo & gluten-free}
Provided by Elysia
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degree F. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- In one shallow bowl, whisk an egg until mixture is smooth. In another shallow bowl, mix together the almond flour, coconut, paprika, garlic powder, dried parsley and salt.
- One at a time, dip the chicken strips into the egg mixture and flip until well coated.
- Next, transfer the egg-coated chicken strip to the dry mixture. Flip until both sides are well coated with the almond, coconut and spice mixture. Continue until all of the chicken strips have been completed.
- Place chicken fingers on the prepared sheet and bake for 25-30 minutes, or until no longer pink inside. Serve warm.
Nutrition Facts : Calories 378 kcal, Carbohydrate 10 g, Protein 32 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 113 mg, Sodium 396 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
ALMOND CRUSTED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Finely chop the almonds in a mini-chopper or food processor. Transfer the nuts to a shallow dish and stir in the paprika. Lightly whisk the egg whites in another shallow dish. Pat the chicken dry and season both sides with salt and pepper. Dip each piece of chicken into the egg, letting the excess fall back into the dish. Then press both sides of the chicken into the nuts to coat. Place on a baking sheet, cover, and refrigerate for at least 20 minutes to set the crust.
- Preheat the oven to 350 degrees F. Place rack on a baking sheet.
- Heat a medium nonstick skillet over medium-low heat and add 1 tablespoon of the oil and the butter. Place the chicken smooth-side down in the pan and then raise the heat to medium-high. Cook turning once, until the nuts set and turn golden brown, about 3 to 4 minutes per side. Transfer meat to the prepared pan and bake until an instant-read thermometer inserted into the sides of the chicken registers 160 degrees F, about 20 minutes.
- Whisk the vinegar, salt, and pepper to taste in a medium bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the salad greens and toss to coat evenly. Divide the salad evenly among 4 plates, top with the chicken and serve.
Nutrition Facts : Calories 567 calorie, SaturatedFat 6 grams, Carbohydrate 10 grams, Protein 46 grams
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.
COCONUT-ALMOND CRUSTED CHICKEN FINGERS
These are delicious! They are a little different than usual so they keep things interesting. Try one of the many, many dip recipes here on 'zaar to jazz them up even more. I use my own dip: recipe #385479
Provided by Realtor by day
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475°F Spray a baking sheet with olive oil.
- Place almond flour, coconut, crackers, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the crackers are finely chopped and the paprika is mixed throughout, about 1 minute. Transfer the mixture to a shallow dish.
- Melt butter in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the crumb mixture; turn to coat evenly. (Discard any remaining butter and almond mixture.) Place the tenders on the prepared tray.
- Bake the chicken tenders until golden brown, crispy and no longer pink in the center, about 30 minutes, carefully turning once.
Nutrition Facts : Calories 249.5, Fat 21.8, SaturatedFat 13.4, Cholesterol 38.2, Sodium 552.1, Carbohydrate 13.5, Fiber 1, Sugar 6, Protein 1.5
ALMOND-CRUSTED CHICKEN FINGERS
Instead of batter-dipped, deep-fried nuggets, we coat chicken tenders in a seasoned almond and whole-wheat flour crust and then oven-fry them to perfection. With half the fat of standard breaded chicken tenders, you can enjoy to your (healthy) heart's content.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
- Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
- Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
- Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 4.4 g, Cholesterol 62.7 mg, Fat 6.6 g, Fiber 1.3 g, Protein 26 g, SaturatedFat 1.1 g, Sodium 146.8 mg, Sugar 0.3 g
COCONUT-CRUSTED CHICKEN FINGERS
A delicious treat used for an appetizer or as part of a main dish! I found this in Southern Homes cookbook and its a family fave! This makes 10 appetizer servings or 4 main dish!
Provided by KimberlyMoore
Categories Chicken Breast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken breast into 2 1/2 in strips.
- Combine tempura batter mix and beer.
- pour into shallow dish and set aside.
- Combine coconut and almonds. Dip each strip into batter mixture and then roll in coconut mixture.
- Pour oil to depth of 1 1/2 inches into a dutch oven and heat to 350 degrees. Fry strips, 4 at a time, 2 mins or until golden.
- Drain on paper towels.
Nutrition Facts : Calories 397.2, Fat 20.6, SaturatedFat 10.3, Cholesterol 65.8, Sodium 158.6, Carbohydrate 20.4, Fiber 3.4, Sugar 14.8, Protein 31.1
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