Coconut Chicken Tenders with a Kick
Moist yet crispy, perfectly spicy thanks to red pepper and cayenne, yet gloriously sweet at the same time, these Coconut Chicken Tenders with a Kick are absolute perfection! If you want to mix things up a bit, the Mango Salsa from the Spiced Salmon with Salsa is an excellent substitute for the homemade honey mustard used here.
Serves 2–3
2 chicken breasts
2 tablespoons coconut flour
1⁄4 teaspoon sea salt
1⁄4 teaspoon white pepper
1⁄4 teaspoon crushed red pepper flakes
Pinch cayenne pepper
1 egg
1 cup unsweetened shredded coconut
2 tablespoons coconut oil
2 tablespoons Dijon mustard
1 tablespoon raw organic honey
- Slice chicken breasts lengthwise into tenders (approximately 4 per breast), then place three bowls on counter (for the “breading” process). Fill the first bowl with coconut flour, salt, pepper, red pepper flakes, and cayenne pepper. Fill the second bowl with 1 egg (scramble in the bowl). Fill third bowl with unsweetened coconut. Take each tender and dredge with the flour mixture, dip in egg, and coat with coconut. Place coated chicken on a plate.
- Heat coconut oil in large skillet over medium heat. Add chicken tenders in batches, and cook approximately 5 minutes per side, or until chicken is cooked through and coconut flakes are golden brown.
- Whisk Dijon mustard and honey together in small bowl. Serve as a dip with chicken tenders.
