If you love COCONUT, this recipe is for you! Chicken tenders dipped in coconut milk, coated with coconut flour, cooked with coconut oil, dressed in shredded coconut! Absolutely divine! Drizzle some lime for the tangy zest and you are good to go. Enjoy
10 Chicken breast tenders
1/2 cup shredded coconut, unsweetened
2 fresh limes
6 tbsp Coconut milk
1 cup almond meal
1/2 cup coconut flour
Salt and pepper to taste
1 tbsp Coconut oil
Mix eggs and coconut milk in a bowl until well combined. Squeeze one lime into the mixture. Set aside.
In another bowl, mix shredded coconut, almond meal, salt and pepper. Set aside.
Spread coconut flour in a plate.
Coat chicken tenders with coconut flour, then dip in the egg mixture.
Finally, coat chicken tenders in the almond meal mixture.
Pan fry the chicken tenders in medium heat in coconut oil until you can get the coconut aroma and the surface of the chickens becomes golden brown.
Bake chicken tenders in oven for 15 minutes. Serve chicken tenders with salad and baked sweet potatoes.