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Crispy, coconut crusted chicken tenders simply spiced and lightly fried. Enjoy as a weeknight meal or fun appetiser! Gluten Free + Paleo + Whole30

  • PREP TIME20 minutes
  • COOK TIME20 minutes
  • TOTAL TIME40 minutes


  • 1/3 cup tapioca or arrowroot flour (can use corn starch but not paleo)
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 teaspoons paprika
  • 2 eggs whisked
  • 1 1/4 cups desiccated or shredded unsweetened coconut
  • 1 1/2 pound boneless, skinless chicken breasts cut into strips
  • 2 tablespoons coconut oil


  1. In a shallow bowl or plate whisk together the starch, salt, cayenne and paprika until well combined. In another small bowl whisk together the eggs. Add the shredded coconut to a third shallow bowl or plate.
  2. Streamline your coating by setting up the bowls so that they are in order: the starchy spice mixture firsts, eggs second, coconut third. Rip out a large piece of aluminium foil or baking paper and set aside to lay out your chicken pieces as you go.
  3. Take a chicken tender and dip it into the starchy spice mixture, make sure to dust coat all sides well. Shake off excess starch.
  4. Next dip the chicken tender in the the egg mixture until fully coated and shake off the excess egg.
  5. Finally, dip the chicken tender into the shredded coconut and press into the chicken to coat well. Transfer to the foil or baking paper and set aside as you repeat the process until all of your chicken pieces are coated. Make sure not to overcrowd your coated chicken pieces as you go.
  6. Warm your coconut oil in a large nonstick skillet or pan over a medium heat. When the oil is hot add the chicken tenders and gently fry on each side, about 5-6 minutes or until cooked through. Try not to flip too early or often and leave space in between each piece or your chicken won’t crisp up. You will probably need to work in batches so your don’t overcrowd your pan. Transfer the cooked chicken tenders to a plate or cooling rack. Repeat until all of your chicken is cooked. Serve immediately and enjoy.



  • Freeze the chicken coated but uncooked. Freeze first for a few hours on a large baking sheet (make sure no pieces are touching each other so they don’t freeze stuck together). After a couple of hours transfer to a large ziplock bag and keep for up to three months.
  • Arrange on a large baking sheet, spray with cooking oil and bake for 25 minutes in an oven preheated to 425°F/220°C.
  • If cooking from frozen add another 5-7 minutes to your cooking time.



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