The Low Carb Coconut Chicken Tenders recipe is a simple low carb down-home dish that is great for company and also wonderful comfort food.
I love coconut, especially toasted. I used to think of it as merely a vehicle for ‘sweet’ but now I know that it can also be a star in a mouth-watering savory dish too.
Using unsweetened coconut and almond flour keeps the carb count low and yet, you still get a bit of a crunch from the toasty coating. Oh yum.
Perhaps it was a bit naughty but I used some mayo, mustard and a drizzle of agave (the naughty part) for the dipping sauce. It was delish.
While I like to keep the number of pans and bowls I use to cook something to a bare minimum, Low Carb Coconut Chicken Tenders are worth a bit of extra clean-up. Enjoy! — Laura
If you’re in the mood for low carb chicken on the grill, check out my recipe here.
Low Carb Coconut Chicken Tenders Recipe
Ingredients
- 4 boneless chicken breast
- 2 eggs
- 2 cups unsweetened coconut
- 1/2 cup almond flour
- ¼ tsp. salt
- ½ tsp. paprika
- ½ tsp. dried parsley
- 1/4 cup olive oil for browning
Instructions
- Heat the oven to 400 degrees.
- Prepare large baking sheet with cooking spray.
- Rinse the chicken breasts with water pat dry with a paper towel.
- Slice breasts into tenders no more than ½ inch thick.
- Beat eggs until foamy and place in shallow bowl.
- Mix the coconut, almond flour, salt and spices in a shallow bowl.
- Using a fork, dip the chicken tenders in egg then in the coconut mixture to coat, covering well. (Press coconut mixture onto tenders , if needed.)
- Brown the tenders a few at a time in hot oil in a deep skillet until lightly golden brown, approximately 5-7 minutes.
- Drain briefly on paper towels and then place browned tenders on the prepared baking sheet.
- Bake 15-20 minutes until chicken is browned and juices run clear.
Notes
More Low Carb Chicken recipe Inspirations:
I did have plans for tonight, but once I saw this, I changed them! Thanks Laura.
I would rather bake these on a wire rack to lower the calories even more. Have you ever tried this?
That’s a good idea! I bet it would make them crispier too. Thank you.
This looks great! Thank you for sharing! I’m looking forward to making these over the weekend. What sauce did you use? or any ideas of low carb sauces?
I used a some mayo, a bit of mustard and agave to make the sauce. ( you could sweeten with your fave sugar replacement like Truvia if you don’t want to use agave.)
i have a question (because im new to the healthy lifestyle) can the olive oil be replaced with coconut oil?
I think so. I have often changed out olive for coconut and vise versa. Coconut oil is a surprisingly flexible ingredient.
My husband said… ” This is the first time you have made this that it turned out perfect 🙂 I must agree. Also I used Apricot jelly and some persimmon/pear frozen fruit I gathered earlier this year w a little honey hot mustard for the sauce. PERFECT
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Wow! Great recipe for grilled chicken. It was juicy and tender. I used the chicken this time to make chicken pesto sandwiches and will used the leftovers on my salad for lunch tomorrow. Thanks for the great recipe!
So glad you enjoyed it!