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Coconut Chicken Tenders

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If you love fried chicken you’ll enjoy these paleo coconut chicken tenders!

Coconut Chicken Tenders with barbecue sauce on a plate

Fried chicken fingers are one of my all time favorite fast food dinners! I especially enjoy spicy chicken fingers with a good blue cheese dip.

Coconut chicken tenders can be made easily at home with real food ingredients.

Coconut chicken tenders ingredients and substitutions

I tested my coconut chicken tenders recipe with these ingredients:

  • 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. (The amount of oil you use will depend on the size of the skillet you use.)

If you’re trying to cut eggs, you could alternatively use aquafaba or try JustEgg, which generally scrambles and bakes like an egg.

How to make coconut chicken tenders

This recipe is easy and fast. Start, of course, by gathering your ingredients.

  • Melt 2-3 inches of coconut oil in skillet over medium heat, approximately 375 degrees.
  • While that’s happening, 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. (Or eggs or egg alternatives.)
  • Next, dip the chicken strips into the shredded 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.
  • Make sure you turn chicken fingers half way through cooking.
  • Serve hot with a side homemade dipping sauce. Enjoy!
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Coconut Chicken Tenders dipped in sauce

FAQ

  • Can coconut flour be used for frying? Yes! Coconut flour will crisp up well when used in recipes like this one.
  • I’m allergic to eggs, what can I use in place of them in this recipe? Aquafaba (juice in canned garbanzo beans) or JustEgg can be used instead of eggs in this recipe.
  • Is this recipe keto-friendly? This recipe is low carb but not keto. If you’d like to make these chicken fingers keto, leave the arrowroot powder out of the batter.
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Coconut Chicken Tenders

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  • Author: The Coconut Mama

Ingredients

  • 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

Instructions

  1. 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.
  2. Melt coconut oil in skillet over medium heat, approximately 375 degrees.
  3. Mix coconut flour, arrowroot powder, salt and pepper together in a medium bowl.
  4. Pour shredded coconut into a small bowl and set aside.
  5. Next your going to dip the chicken strips into the flour mixture. Make sure they’re well coated with the coconut flour and arrowroot flour mix.
  6. Then dip the chicken strips into the egg whites.
  7. Now your going to coat the chicken with shredded coconut. Dip the chicken strips into the coconut and place them on a clean plate.
  8. Once all the chicken is coated you’re ready to fry them up!
  9. Test your first chicken strip in heated coconut oil. The chicken should turn golden brown and be completely done in 4-6 minutes.
  10. If the chicken fries up too quickly, adjust heat and test another piece.
  11. Turn chicken fingers half way through cooking.
  12. Serve hot with a side homemade dipping sauce. Enjoy!
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About Tiffany Pelkey

Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany on Instagram.

Learn How to Bake With Coconut Flour & Make Coconut Skincare Products

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