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Coconut Chicken Tenders
Baked or airfried, these Coconut Chicken Tenders are an awesome way to up your chicken nugget game! Gluten and dairy free, they are a winner for family dinners.
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Course:
dinner
Cuisine:
Modern Australian
Diet:
Gluten Free
Prep Time:
1
hour
hour
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
1
hour
hour
45
minutes
minutes
Servings:
18
strips
Calories:
312
kcal
Author:
Kylie
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Ingredients
▢
1.5
kgs
chicken breast
▢
400
mls
coconut milk
▢
1.5
cups
coconut flour
▢
2
cups
of breadcrumbs of your choice
(I've used gluten free "panko")
▢
1
cup
shredded coconut
▢
6
tablespoons
quinoa flakes
▢
2
eggs
▢
1
cup
water
Instructions
Decide how you want your chicken shaped, cut out any excess fat and chop up.
Pour the coconut milk over the chopped chicken and leave in the fridge for at least an hour.
Drain the coconut milk from the chicken pieces and discard.
Roll the chicken in the coconut flour.
Whisk the eggs with a cup of water.
Mix the remaining dry ingredients together.
Dip the chicken strips in the egg and then dip into the dry ingredients. Lay out on a tray.
BAKE at 180 OR FREEZE.
Lightly grease an oven tray with the oil of your choice and drizzle the oil over the chicken.
Bake at 180 degrees for approx 30 minutes, turning halfway through.
To FREEZE- uncooked:
Freeze laid out on a backing tray until solid and then transfer to a container. Bake at 180 from frozen for approx 40 minutes.
Notes
Freezing
:
Freeze after crumbing and before cooking. On a tray and transfer to a container when solid.
Airfryer:
20 MINUTES AT HIGH HEAT.
Recipe video
Nutritional Information
Serving:
3
strips
|
Calories:
312
kcal
|
Carbohydrates:
24
g
|
Protein:
22
g
|
Fat:
14
g
|
Saturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
77
mg
|
Sodium:
202
mg
|
Potassium:
392
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
51
IU
|
Vitamin C:
1
mg
|
Calcium:
13
mg
|
Iron:
2
mg
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#kidgredients
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