I LOVE coconut chicken tenders. They remind me of some decadent dessert treat that you can eat for dinner. I recently taught an in-home cooking class where the family could not eat gluten, dairy and egg. I reworked my traditional gfcf coconut chicken tender recipe to eliminate the egg. The new version is better than the first version! The yogurt provides added moisture and allows the bread crumbs and coconut to really stick to the chicken.
This recipe would also be great made with shrimp but we don’t eat shrimp at our house due to an allergy to shellfish. You could also make these without the coconut and just use a cow milk or soy yogurt. Serve them with Honey Mustard Dipping Sauce.
Coconut Chicken Tenders
1 pound chicken tenders
1 cup rice flour or any gluten free flour or flour blend you like
1 teaspoon salt
1/2 teaspoon pepper
1 cup coconut flakes
1 cup gluten free bread crumbs
1 cup So Delicious Coconut Vanilla Yogurt
3 teaspoons grapeseed oil
Preheat oven to 350.
In a shallow bowl, combine flour with salt and pepper. In another shallow bowl add bread crumbs and coconut flakes and stir to combine. In a third shallow bowl, place yogurt.
In a large skillet, heat oil over medium heat.
Dredge chicken tenders in the flour, then yogurt, then coconut/bread crumb mixture. Add to hot pan and brown slightly on both sides. Just add a few pieces at a time to the pan so you don’t crowd the pan. You can be dredging the next batch of chicken while the first batch is browning.
Once browned, remove chicken from pan and place in a greased casserole. Bake at 350 for 15 minutes or until chicken is cooked through.
Serve with Creamy Apricot Mustard Dipping Sauce