Description
This chicken tenders recipe is fun to make and results in a light, crunchy crust that's perfect to dip in the blackberry sweet chili lime dipping sauce for a special treat. {Paleo, Clean Eating, Dairy Free}
Ingredients
Scale
Tenders
- 14 Chicken Tenders (or 2 large chicken breasts cup into strips)
- 1/4 cup Coconut Flour *
- 2 Eggs
- 1 tablespoon Honey
- 1 1/2 teaspoons Real Salt *
- 1/2 tablespoon Tapioca Starch
- 1 1/2 cups Unsweetened Finely Shredded Coconut * (dried)
Sauce
- 3/4 cup Blackberries (fresh or frozen)
- 1/2 tablespoon Tapioca Starch
- 1 Red Chili (seeds removed)
- 1 Clove Garlic
- 2 Tbl Apple Cider Vinegar *
- 1/8 tsp Real Salt *
- ½ tsp Arrowroot Starch *
- ¼ cup Water
- ¼ cup Honey
- Juice of 1/2 a Lime
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a baking mat.
- Place the coconut flour in a shallow bowl. Set aside.
- Whisk together the eggs, honey, salt, and tapioca starch in a shallow bowl until well combined. Set aside.
- Place the shredded coconut in a shallow bowl.
- Coat the chicken tenders in the coconut flour. Working with one piece of chicken at a time, dip the chicken in the egg mixture and then coat it with the shredded coconut. Place on the baking sheet. Repeat with remaining chicken.
- Bake chicken in the preheated oven for 15-20 minutes, until cooked through and coconut is lightly golden brown.
- While the chicken is baking, make the sauce:
- Puree the blackberries in a blender and run through a fine mesh sieve *. Discard seeds and pulp.
- Whisk the blackberry puree and tapioca starch together until smooth. Add the honey and the rest of the ingredients except the lime juice and whisk until smooth.
- Bring just to a boil over medium/high heat. Mixture should thicken slightly.
- Remove from heat and whisk in the lime juice.
- Serve as a dipping sauce with the chicken tenders.
Keywords: Light, Crunchy, Tender, Healthy