Step 1 pour half the coconut milk the garlic soy sauce and lime juice into a resealable plastic zipper bag and shake to thoroughly combine the marinade. Spray chicken fingers with cooking spray and bake for 25 minutes or until golden brown. Dredge each chicken tender in the coconut flour dip in the egg shaking off the excess and finally press roll in the coconut flakes. Reserve the rest of the coconut milk. 1 cup whole buttermilk.

3 tablespoons canola oil. Place in shallow baking pan and drizzle with melted butter. Dip your tenders into flour then egg wash and then coconut mixture using one hand for dipping the dry ingredients and the other for dipping into the egg wash. Turn the oven to the broil setting. Dip both sides of each chicken tender into an egg wash then coat in coconut flakes mixture and place on a baking sheet.

1 1 2 cups unsweetened flaked coconut. Bake the chicken tenders for 15 20 minutes flipping halfway through until firm and cooked through. Then dredge the chicken strip in the coconut breadcrumbs. Combine coconut flour and seasonings in separate shallow dish. Make sauce by.

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Bake at 400 for 25 minutes or until brown and cooked through turning once. Dip the chicken strips in the egg mixture to coat and then into the coconut mixture coating completely. Repeat with remaining meat. Place flour in a shallow dish or bowl make an egg wash in another and combine coconut panko and spices in one more. Beat egg in shallow dish.

Dip chicken strips 1 at a time in egg then in coconut mixture turning to evenly both sides of each strip. Place on the wire rack. Dip each chicken strip into the eggs and let the excess drip off. Depending on the oven you might have to flip tenders half way. In a medium shallow dish combine the coconut panko salt pepper and cayenne.

On a plate mix together the panko breadcrumbs coconut brown sugar and garlic powder. Directions mix together coconut flour salt pepper and garlic powder in flat dish. Place the eggs in a shallow dish next to the plate of breadcrumbs. Place the chicken strips into the bag squeeze several times to coat the chicken with marinade and refrigerate at least 3 hours. Turn the oven on to the lowest or warm setting this is usually 160 f.

Place each chicken strip on the prepared baking sheet. 1 4 teaspoon ground red pepper. 4 6 ounce skinless boneless chicken breast halves cut into 1 2 inch thick strips. Dip chicken strips into egg then coat with coconut mixture. To bake this recipe instead of frying arrange the chicken fingers on a baking sheet spray them with cooking spray and bake at 425 degrees for 15 to 17 minutes.

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Transfer the chicken strips onto a plate and repeat the process with all the strips. Transfer the chicken strips onto a plate and repeat the process with all the strips. Place each chicken strip on the prepared baking sheet. On a plate mix together the panko breadcrumbs coconut brown sugar and garlic powder. Dip chicken strips 1 at a time in egg then in coconut mixture turning to evenly both sides of each strip.

To bake this recipe instead of frying arrange the chicken fingers on a baking sheet spray them with cooking spray and bake at 425 degrees for 15 to 17 minutes. Bake at 400 for 25 minutes or until brown and cooked through turning once. 1 1 2 cups unsweetened flaked coconut. 3 tablespoons canola oil. Step 1 pour half the coconut milk the garlic soy sauce and lime juice into a resealable plastic zipper bag and shake to thoroughly combine the marinade.