More about "easy baked coconut chicken tenders recipe paleo low carb food"
COCONUT CHICKEN TENDERS - KETO, LOW CARB - JOY FILLED EATS
From joyfilledeats.com
5/5 (7)Total Time 30 minsCategory Appetizer, Main CourseCalories 314 per serving
- Preheat oven to 400. Put a few blobs of coconut oil on a baking stone or cookie sheet. Put it in the oven to melt and get hot.
- Prepare the ingredients to coat the chicken. In one bowl beat the eggs. In a second bowl mix the coconut flour with the salt and pepper. In a third bowl put the shredded coconut.
- To coat the chicken: Coat a piece of chicken with the coconut flour, then dip it in the egg, then coat with the shredded coconut. After that put it on a second baking sheet while you coat the rest of the pieces.
- When all the pieces are coated remove the hot baking stone from the oven, spread out the coconut oil if necessary, and carefully put the chicken on it. (Preheating the baking sheet helps the chicken get a crisper coating). Put it back in the oven and bake for 10 minutes. Flip the chicken over and put a few more blobs of coconut oil on the baking sheet. At this point my chicken was 150. Turn the broiler on high and put the chicken back in the oven. Do not leave the chicken unattended. I sat on the floor in front of the oven to watch it brown. When the first side was brown I flipped it one more time to brown the other side. It is worth the extra flipping to get a crispy coating. It only takes 2-3 minutes per side.
COCONUT-CRUSTED CHICKEN TENDERS | THE HEALING KITCHEN
From cookeatpaleo.com
Reviews 2Category Main CourseCuisine AmericanTotal Time 1 hr 46 mins
- Prepare the dipping sauce: Drain the pineapple and reserve the juice. Transfer the pineapple chunks to a blender with the molasses, honey, fish sauce, and 2 tablespoons of the reserved juice, setting the rest of the juice aside for use in Step 2. Blend on high speed until a smooth, thin sauce forms. Set this dipping sauce aside in a small serving bowl.
- Whisk together ⅓ cup of the remaining pineapple juice, lime juice, and salt. Marinate the chicken in the liquid in a large plastic bag in the refrigerator for 1 to 1½ hours.
- Remove the chicken from the marinade and place on a work surface. Spread the shredded coconut on a shallow plate. Roll each chicken tender in the coconut until coated on all sides.
- Heat the coconut oil in a very large skillet over medium-high heat. Ideally, you want to cook all the chicken in one batch to prevent the coconut oil from burning, but avoid crowding the pan. Fry the chicken tenders for 2 to 3 minutes per side, until cooked through. If cooking in two batches, wipe out the skillet between batches and then add additional coconut oil to the skillet.
BAKED PALEO CHICKEN TENDERS - ERIN LIVES WHOLE
From erinliveswhole.com
5/5 (11)Total Time 30 minsCategory DinnerCalories 194 per serving
- In another small bowl, mix together almond flour, coconut, salt, pepper, garlic powder, paprika, and cayenne.
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Estimated Reading Time 7 mins
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