26 May Coconut Crusted Chicken Tenders
Coconut crusted chicken tenders are the perfect healthy rendition of the fried coconut shrimp that brings me back to our family outings to Joe’s Crab Shack. With a gluten and dairy free batter just as tasty as the real deal, coconut gives it the perfect crispy texture while juicy on the inside. It’s important to bake with a baking rack with a tray underneath.
This way the chicken is baked evenly on all sides and the batter bakes on nicely.
Arrowroot starch is the perfect texture for baking and thickening of sauces or soups. It is an easily digested root powder that is free of allergens and additives like thickeners, heavy metals, or corn starch. Try this recipe with some fresh shrimp tacos topped with mango or pineapple pico de gallo.
Coconut is rich in fiber, B vitamins, MCT’s, iron, and important minerals like magnesium, selenium, and zinc. It provides filling healthy fats and fibers that aid in digestion, weight loss, and heart health. Kids will absolutely love these organic, dried + unsweetened flakes sprinkled on their fruit. Add it to fresh pineapple to give all the pina colada vibes.
Coconut Crusted Chicken Tenders (Baked/ Gluten Free)
- 1 Lb. Chicken Tenders
- 2 Eggs Whisked
- 1/4 Cup Almond Milk
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 1 Cup Arrowroot Starch
- 2 Tsp Paprika
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1.5 Cups Coconut Shredded, Unsweetened
- Preheat oven to 425 and pull out a baking rack .
- Whisk together eggs and almond milk.
- Mix all dry ingredients together except coconut. This includes arrowroot, salt, pepper, garlic powder, onion powder, and paprika.
- Dredge chicken tenderloins in arrowroot mixture followed by egg and lastly coconut.
- Place on baking rack with a baking tray underneath.
- Bake for 25 minutes.
Tag us on Facebook or Instagram @nuvitruwellness when you make our coconut crusted chicken tenders. Serve alongside some home made honey mustard (honey+ organic dijon) and you have a crowd pleasing family favorite!!