Daniela Modesto
These Coconut Crusted Chicken Tenders with Honey Mustard Sauce are a family favorite. They’re grain-free, low carb and super simple to make. Loved by adults and children alike.
Ingredients
- 1/2 cup shredded coconut
- 1/2 cup fine almond flour
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 1/8 tsp. garlic powder
- 2 eggs, beaten
- 1.5 lbs. chicken tenders
- 3-4 Tbsp. olive or avocado oil
- 3 Tbsp. mayo (homemade or store bought)
- 3 tsp. Dijon mustard
- 1/2 tsp. runny honey
- 1 tsp. red wine vinegar
- pinch of salt
- optional: pinch of cayenne pepper
Instructions
- In small mixing bowl, combine mayo, mustard, vinegar, honey, salt and optional - cayenne. Set aside.
- Next, lay chicken in one layer on top of plastic wrap and lay another layer of wrap on top of the chicken. Beat chicken with tenderizer until it’s about 1/4″ thick. Season with salt, pepper and garlic powder.
- Pour almond flour and coconut flakes in separate plates. In a shallow bowl, beat eggs until thoroughly incorporated.
- Create an assembly line of chicken, almond flour, egg and coconut flakes. Dredge chicken through each respectively and set on a clean plate.
- Preheat frying pan on medium, add oil and cook chicken on each side for 3-4 minutes until brown and cooked through. You may need to work in batches to avoid overcrowding the pan.
Daniela is a gluten- and dairy-free blogger at Calm Eats. Growing up in Romania, she learned to love being in the kitchen and cooking from scratch. Food sensitivity later in life, however, has prompted her to shift her focus by cooking seasonally, without gluten or dairy, while sacrificing none of the taste. She resides in the Wyomissing with her husband and two small children. She loves photography, writing, the ocean, and empowering others to take gut health into their own hands by cooking and eating real food.
