Serve these easy Baked Coconut Crusted Chicken Tenders as a low carb, paleo and whole30 approved appetizer or party snack alongside my healthy Honey Mustard Dip. Healthy Chicken Fingers are perfect for Game Day or a birthday party!
¼cuparrowroot flouror your favorite flour (see notes)
1cupunsweetened coconut flakes
Honey Mustard Dipping Sauce (Classic Version)
1tablespoonwhite distilled vinegar
“Honey” Mustard Dipping Sauce (Whole30 Version)
3medjool datessoaked for a few minutes in hot water if they are not soft
2tablespoonsextra virgin olive oil
1tablespoonfresh lemon juice
Dipping sauce. Pick your favorite version.
If making the classic version, place all the ingredients in a bowl and whisk until smooth. It’s ready!
If making the Whole30 version, place all the ingredients in a blender. Pulse until very smooth and dates skin isn’t visible anymore, scrapping the edges of the blender as needed. Refrigerate while you make the chicken.
Preheat oven to 400F/200C degrees. Place a wire rack over a baking sheet, and spray lightly with oil.
Cut the chicken breasts into tenders (long strips), about 5 per breast.
Prepare three large bowls/stations: one with flour, one with beaten eggs, and one with coconut flakes, garlic powder and paprika mixed together.
One by one, coat tenders evenly with the flour, then with the eggs, then press into the coconut mixture. Press down so it sticks and makes a thick layer. Wash your hands as needed so the mixture doesn’t clump. Place coated tender on a prepared wire rack and repeat with the remaining tenders.
Bake for about 15 minutes, flipping the chicken halfway through so that each side is golden. You can finish them under the broil for 1 minute per side to make them extra crispy.
Serve immediately, with dipping sauce on the side.
the tenders are best eaten straight out of the oven. Leftovers will lose their crunchiness (but still be delicious).
Using a wire rack instead of just a baking sheet makes a big difference in how crispy the tenders come out.