Healthy Coconut-Crusted Chicken Tenders

Make the crispiest Coconut-Crusted Chicken you've ever had, with whole ingredients. These baked coconut chicken tenders are coated in coconut flakes and almond flour, then sweetened with honey, creating a golden, caramelized, and crunchy exterior.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425°F. Cut chicken breasts lengthwise into 6 strips, about 1-inch thick. Pat completely dry with paper towels.

Step 2

In a shallow bowl, whisk together coconut milk, eggs, lime juice, and honey until smooth. In a second bowl, combine almond flour, garlic powder, paprika, salt, and pepper. Place coconut flakes in a third bowl.

Step 3

Dredge each tender first in almond flour mixture, then wet mixture (letting excess drip off), then press firmly into coconut flakes. Ensure complete, even coverage.

Step 4

Place coated tenders on a wire rack set over a baking sheet, spacing them so they don't touch. This allows air circulation for even crisping.

Step 5

Bake 15-20 minutes until internal temperature reaches 165°F and coconut is golden brown. For extra crunch, broil on high for the last 2-3 minutes. Watch carefully to prevent burning.

Step 6

Let rest 2-3 minutes before serving with your favorite dipping sauce.

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