Macadamia Coconut Crusted

Chicken Tenders

serves 4


1 cup coconut flour

3 large eggs (whisked)

1 ½ cups macadamia nuts, processed to a crumble

½ cup unsweetened shredded coconut

1 kg chicken tenders

Salt and pepper to taste (add this to the coconut flour)

Coconut oil for frying



Preheat the oven to 180 degrees and line a large baking tray with paper.
Use a large  frying pan and coat with coconut oil (enough to shallow fry the tenders). 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 chicken tenders 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}.
Quickly fry both sides till golden brown and then place on the tray. Bake for 20-25 minutes, until chicken is cooked through. Serve with steamed green vegetables and a squeeze of lemon or lime.

Best served on a bed of creamy sweet potato mash and green leafy vegetables with a sprinkling of smoked paprika, a squeeze of lemon and maybe some of your favourite wasabi aioli.


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