Coconut-Crusted Chicken Tenders

Coconut-Crusted Chicken Tenders

Coconut-Crusted Chicken Tenders
Serve with ambrosia salad and jasmine rice- This is such an easy, gluten-free, family-friendly recipe that I do not know why it took me so long to introduce to my family. The ambrosia salad is the perfect side salad and a nod to the warm weather fruit popping up in grocery stores and farmer's markets this time of year. If you crave something fast and savory, substitute crudities or a garden salad.
    Servings
    4people
    Cook Time
    25minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    25minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup uncooked jasmine rice
    • 2 eggs
    • 1/4cup coconut milk
    • 1 1/2teaspon sea salt
    • 1 1/2cup almond flour
    • 1teaspoon ground black pepper
    • 1cup unsweetened shredded coconut, divided
    • 2pound chicken tenders (about 12 tenders)
    • 2 oranges, peeled and segmented
    • 2cup fresh pineapple, cubed
    • 1cup strawberries, hulled and sliced
    • 1/4cup sour cream
    • 1/2teaspoon honey
    Instructions
    1. Preheat the oven to 400 degrees F.
    2. Prepare the rice according to package directions. Keep warm and set aside.
    3. Cover a baking sheet with aluminum foil (for easy clean up) and place a mesh baking rack on top of the baking sheet. Coat the rack with a light layer of oil (for 12 tenders I needed to use two baking sheets and racks).
    4. Place the eggs and coconut milk in a shallow bowl (that can accommodate the chicken tenders). Whisk until well blended.
    5. Place the almond flour, salt and pepper in another shallow bowl (that can accommodate the chicken tenders). Whisk until well blended.
    6. Place 1/2 cup unsweetened, shredded coconut in a third shallow bowl (that can accommodate the chicken tenders).
    7. Dip the chicken tenders, evenly and one piece at a time, first into the egg mixture, dredge in the seasoned almond flour, and roll in the coconut. Place the coated chicken tenders on the coated baking racks. Season with a little bit of salt and pepper.
    8. Bake the chicken tenders for 12-15 minutes. I had to place the two baking sheets on two oven racks and rotate the baking sheets from top to bottom half way through. Turn the oven to broil and broil for about 1 minute to crisp the coconut-almond crust.
    9. While the chicken tenders bake, prepare the ambrosia salad: place the oranges, pineapple and strawberries in a large serving bowl. In a small bowl place the sour cream and honey mixing to combine. Fold the sour cream and 1/2 cup of shredded coconut into the fruit.
    10. Serve chicken tenders with jasmine rice and anbrosia salad.
    Recipe Notes

    If you do not have mesh baking racks you can just bake the chicken tenders on the baking sheets but you will need to flip the tenders half way through to evenly crisp.

    Although ketchup may be the condiment of choice for the kids, I like to whip up a curried dip for my husband and I: Combine the following ingredients in a small bowl: 1/2 cup sour cream with 1 teaspoon curry powder, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 tablespoon fresh chopped cilantro.

    Although the name references the food of Greek gods, ambrosia is widely believed to be an American dish originated in the early 19th century. The typical ambrosia recipe calls for mini marshmallows but I wanted to show my kids that the fresh fruit are sweetly satisfying enough. They agreed.

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