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The Coconut Chicken Tenders recipe is a simple low carb down-home dish that is great for company and also wonderful comfort food.

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

The Coconut Chicken Tenders recipe is a simple low carb down-home dish that is great for company and also wonderful comfort food.

If you’re in the mood for low carb chicken on the grill, check out my recipe here.

Low Carb Coconut Chicken Tenders Recipe

Laura Hickman
This recipe is a low carb and crunchy chicken dish that is diet-comfort food at its best.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

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

Too variable to give a meaningful carb count.
Keyword coconut chicken tenders

More Low Carb Chicken recipe Inspirations:

Easy Low Carb Mozzarella Chicken

65 Low Carb Chicken Recipes

Low Carb Chicken Casserole

0 Comments

  1. Deby at So Sew Easy July 22, 2014 at 4:01 PM

    I did have plans for tonight, but once I saw this, I changed them! Thanks Laura.

    Reply
  2. Jeff September 10, 2014 at 2:19 PM

    I would rather bake these on a wire rack to lower the calories even more. Have you ever tried this?

    Reply
    1. Laura_Hickman September 10, 2014 at 8:32 PM

      That’s a good idea! I bet it would make them crispier too. Thank you.

      Reply
  3. Brittany Mosqueda September 11, 2014 at 4:50 PM

    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?

    Reply
    1. Laura_Hickman September 12, 2014 at 6:40 AM

      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.)

      Reply
  4. rocky October 14, 2014 at 11:26 AM

    i have a question (because im new to the healthy lifestyle) can the olive oil be replaced with coconut oil?

    Reply
    1. Laura_Hickman October 14, 2014 at 4:43 PM

      I think so. I have often changed out olive for coconut and vise versa. Coconut oil is a surprisingly flexible ingredient.

      Reply
  5. margee December 16, 2014 at 7:38 PM

    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

    Reply
  6. Pingback: Low Carb Guajillo Chile Chicken in Cream Sauce - lowcarb-ology

  7. techlazy.com April 28, 2017 at 1:05 PM

    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!

    Reply

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