Coconut Chicken Tenders
You will want to fry your chicken fingers in 2-3 inches of coconut oil. The amount of oil you use will depend on the size of the skillet you use.
Melt coconut oil in skillet over medium heat, approximately 375 degrees.
Mix coconut flour, arrowroot powder, salt and pepper together in a medium bowl.
Pour shredded coconut into a small bowl and set aside.
Next, you’re going to dip the chicken strips into the flour mixture. Make sure they’re well coated with the coconut flour and arrowroot flour mix.
Then dip the chicken strips into the egg whites.
Now you’re going to coat the chicken with shredded coconut. Dip the chicken strips into the coconut and place them on a clean plate.
Once all the chicken is coated, you’re ready to fry them up!
Test your first chicken strip in heated coconut oil. The chicken should turn golden brown and be completely done in 4-6 minutes.
If the chicken fries up too quickly, adjust heat and test another piece.
Turn chicken fingers half way through cooking.
Serve hot with a side homemade dipping sauce. Enjoy!
How to make
4 Boneless Skinless Chicken Breasts, sliced lengthwise into strips
2 egg whites, lightly beaten. Egg whites are used for a crispier chicken finger but whole eggs will also work fine in this recipe too.
1/4 Cup Coconut Flour
1/4 cup Arrowroot Powder
1/2 Cup Shredded Coconut
1/2 Teaspoon Sea Salt
1/4 Teaspoon Pepper
Coconut Oil for frying