Coconut Chicken Tenders

5 from 1 vote

Tender chicken tenders, covered in sweet coconut, and baked to a crips. Add honey mustard dipping sauce to these Coconut Chicken Tenders, and a squeeze of lime for a bite of the islands in a 30 minute dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Main Dish

Cuisine: American

Servings: servings

Calories: 448kcal

Author: Kadee & Desarae

Ingredients

Coconut Chicken Tenders

8 chicken tenders
1 teaspoon salt
1 teaspoon pepper
1 cup coconut flour
3 eggs slightly beaten
1 cup finely shredded coconut unsweetened
1 tablespoon dried cilantro
1 tablespoon smoked paprika

Creamy Honey Mustard Sauce

1 cup canola mayo
2 tablespoon dijon mustard
1 tablespoon raw honey
lime wedges for garnish

Instructions

Coconut Chicken Tenders

Season tenders with salt and pepper.
In a shallow bowl place coconut flour.
In a second shallow bowl place slightly beaten eggs
In a third shallow bowl place shredded coconut, paprika, and dried cilantro. Stir to combine.
Skewer each tender and then coat in coconut flour.
Dip in egg, so entire tender is coated with egg.
Cover completely with coconut mixture.
Transfer to a wire baking rack.
If cooking in the air fryer - bake at 375 degrees for about 15 minutes, until golden, and internal temperature is 165 degrees.
If cooking in oven - transfer baking rack to a sheet pan. Bake at 375 degrees for 25 minutes, or until golden brown and internet temperature is 165 degrees.
Serve hot with lime wedges and honey mustard dipping sauce.

Creamy Honey Mustard Dipping Sauce

Combine mayo, honey, and mustard in a small bowl.
Stir until will combined.

Notes

Nutritional info does not reflect dipping sauce.

Nutrition