Crispy Paleo Coconut Chicken Tenders

Ingredients

For the Coconut Crusted Chicken Tenders:

• 1.75 lbs organic chicken breast tenderloins (or boneless breasts sliced into strips, patted bone-dry)
• 1.5 cups unsweetened finely shredded coconut flakes
• 0.66 cup superfine blanched almond flour
• 2 large pasture-raised eggs, beaten with 1 tbsp water
• 1.5 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika
• 1.5 tsp coarse Celtic sea salt and 0.5 tsp freshly cracked black pepper
• 2 tbsp unrefined avocado oil spray or melted grass-fed ghee

For the Sweet Chili Honey Mustard Dip:

• 0.33 cup raw unfiltered honey or pure maple syrup
• 0.33 cup Dijon or spicy brown mustard
• 2 tbsp avocado oil mayonnaise (Primal Kitchen)
• 1 tbsp fresh lemon juice
• 0.5 tsp crushed red pepper flakes or sriracha (for subtle warmth)
• Pinch of fine sea salt

Step-by-Step Instructions

1. Prep Oven & Wire Rack (Airflow Invariant): Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil. Place an oven-safe stainless steel wire cooling rack on top of the baking sheet and spray lightly with avocado oil. (Using a wire rack prevents soggy bottoms and ensures 360-degree crunch).
2. Set Up Breading Bowls: In a shallow bowl, whisk the eggs and 1 tbsp water with a pinch of salt. In a second wide shallow dish, combine shredded coconut, almond flour, garlic powder, onion powder, smoked paprika, Celtic sea salt, and black pepper. Stir until uniform.
3. Dredge & Press (Crust Adhesion Invariant): Pat chicken tenders thoroughly dry. Dip each tender into the beaten egg, letting excess drip off, then press firmly into the coconut-almond mixture so both sides and edges are heavily coated. Place breaded tenders onto the wire rack with 0.5-inch spacing.
4. Bake to Golden Crisp: Spray the tops of the breaded tenders lightly with avocado oil spray. Bake at 425°F (220°C) for 14 to 16 minutes, flipping tenders over at minute 10, until the coconut crust is deep golden-brown, toasted, and internal temperature registers 165°F (74°C).
5. Whisk Sweet Chili Honey Mustard: In a small bowl, whisk together raw honey, Dijon mustard, avocado mayo, lemon juice, red pepper flakes, and sea salt until smooth and creamy.
6. Serve & Dip: Transfer hot, crunchy coconut chicken tenders to a serving platter. Serve immediately alongside bowls of creamy sweet chili honey mustard dip and fresh lemon wedges!

Nutritional Breakdown (Per Serving - 4 Tenders + Dip)

Chef's Paleo Nutritional Science

Pasture-raised chicken breast delivers high-biological value protein and Vitamin B6 for lean muscle synthesis and neurotransmitter function. Unsweetened coconut flakes provide medium-chain triglycerides (lauric acid) and dietary fiber, while raw honey delivers natural floral polyphenols and enzymes.

Frequently Asked Questions