I am SO incredibly excited to share this amazing new recipe with you all – seriously, I know I am always excited about new recipes and posts. But this one might take the cake! These Almond Flour Coconut Chicken Tenders are SO GOOD! And they are healthy!
Tender chicken, dredged in almond flour, then dipped in an egg wash, then coated with sweet coconut flakes – all baked to perfection, not fried.
What was the inspiration for this Almond Flour Coconut Chicken Tenders recipe? Oh I am so glad you asked!
Jake plays in a basketball league at our local athletic club. Sadly, his team did not make it to the championship this season – but the athletic club has an awesome event for any member to attend after the championship game. There is fun food, drinks, music – its amazing!
What was one of the fun foods they served this year? Coconut shrimp! I love love love coconut shrimp. They are one of those foods I find that the more you eat the more you want. The slight sweetness combined with salt – and amazing dipping sauce… YASSSS! Yum yum!
I see the coconut shrimp. I am thrilled. I go to grab a drink and when I come back to the buffet line – the shrimp are GONE! RED ALERT!
No worries – I’ve got time. So I park myself in front of the buffet station and wait it out – surely they will bring out more coconut shrimp. My friend and I are standing there fore about 20 minutes waiting because I am determined to get one of these shrimp!
Finally, my friend asks the server if more will be coming out soon – turns out the answer is yes, BUT they are waiting for the basketball players to come down to make sure they get their fair share! I have no idea how long I ended up waiting for these coconut shrimp – but it felt like an eternity.
So – was it worth it? DUH! Those shrimp were scrumptious. That’s when I realized that I HAD to make something savory with coconut in my upcoming recipes. I wanted it to taste fried – but not actually be fried.
At first, I considered using a more traditional breading with flour, panko, and corn starch – but I have been LOVING using almond flour lately. So I figured, why not?
Almond flour is wonderful because it is gluten-free, low-carb, high fiber, and high in protein. It has a great crumb and texture – making it perfect for a recipe like this one. If you love almond flour, you should be sure to check out my recipe for Blueberry Almond Flour Muffins (GF)!
I will be honest – I am not a huge shredded coconut gal. I mean I like it. But I just never think to use it. Except in 7-Layer Bars of course… don’t even get me started.
Lately, I have been making a lot more overnight oat, protein balls, and healthy cookie recipes – so shredded coconut has become more of a staple, but still – it isn’t always the first creative ingredient that pops into my mind. Coconut milk on the other hand – oh yeah – I love love love coconut milk, especially in curry recipes. Like this recipe for Easy Red Thai Curry with Chickpeas (V) – yum yum yum!
Having said all that, I am developing a much greater appreciation for shredded coconut – it just has such incredible texture! And such a subtle, delightful flavor.
I usually use unsweetened shredded coconut to try and minimize “added sugar” – but I just so happened to only have sweetened coconut on hand for this recipe… and man, did it taste good! Either sweetened or unsweetened will absolutely do the trick though! Enjoy these Almond Flour Coconut Chicken Tenders with salad, roasted veggies, Asian-style noodles, rice, or whatever else your heart desires! Just don’t forget to serve with a side of your favorite dipping sauce!
Tender chicken, dredged in almond flour, then dipped in an egg wash, then coated with sweet coconut flakes - all baked to perfection, not fried, AND gluten free!
- 1 1/2 cups almond flour
- 2 eggs beaten
- 1/4 cup milk
- 1 1/2 cups shredded coconut sweetened or unsweetened
- 1 1/2 - 2 lbs chicken breast tenders
- salt and pepper to taste
Preheat oven to 375F.
For easy cleanup, line cookie sheet or pyrex pan with foil then spray lightly with cooking spray - set aside.
Line up three shallow dishes. In the first, place almond flour, salt and pepper. In the second, whisk egg and milk. In the third, place shredded coconut.
One at a time, coat chicken in almond flour, dip in egg/milk mixture, then coat with coconut. Place onto prepared pan. Sprinkle with additional salt and pepper, if desired.
Bake at 375 for 20 minutes, or until chicken is no longer pink in the center and coating begins to brown. For extra brown coating, broil chicken on high for an additional 5 minutes.
Remove from oven and serve with desired dipping sauce.
Storage: Refrigerate in an airtight, paper towel-lined plastic or glass food storage container for 3-4 days. For best texture and taste, reheat in oven or toaster oven.