Ingredients

The following ingredients have 5 Servings
  • 1 cups coconut flour
  • 2 large eggs (beaten)
  • 11/2 cups macadamia nuts (processed to a crumble)
  • 1/2 cup unsweetened shredded coconut
  • 1 pound chicken tenders (pounded out to 1/4")
  • salt and freshly ground black pepper
  • coconut oil (for pan-frying)

Instruction

  • Preheat oven to 400°
  • Line a rimmed baking sheet or broiler pan with foil for easy clean up.
  • Spray a broiler pan rack or cooking rack with non stick organic spray. Set aside
  • Add the flour and eggs to separate shallow baking dishes. In a third shallow baking dish, combine the crushed macadamia nuts and shredded coconut
  • Season the chickens with salt and pepper.
  • Dredge the chicken by first dipping each into the flour, then in the beaten eggs and finally into the macadamia-coconut mixture pressing the macadamia nut mix into chicken {the mix will not completely cover the tenders}.
  • Line up chicken tenders on rack pan without overlapping.
  • Bake for 20-25 minutes, until chicken internal temperature is 165°
  • Remove and serve with a sweet chili sauce or honey.