These are my grown up version of chicken tenders. I am obsessed with Central Market’s (local grocery store in Houston) coconut chicken tenders but they’re not fodmap safe so I haven’t been able to eat them in years. I decided to make my own fodmap safe version that is just as good! The best part is the peanut dipping sauce that is garlic free! Double win!
The chicken is perfect over quinoa, rice, salad, the options are limitless. I hope you enjoy as much as I do!
Coconut Crusted Chicken & Peanut SaucePrint Recipe
- 2-3 Skinless, Boneless Chicken Breasts, thinly sliced or pounded
- 1/4 Cup Coconut Flour
- 1/4 Cup + 2 Tablespoons Unsweetened Coconut Shreds
- 2 Eggs
- Splash of Milk of Choice
- Salt & Pepper
- Sauce Ingredients:
- 1/4 Cup Peanut Butter
- 1 Tablespoon Rice Wine Vinegar
- 1/2 Tablespoon Maple Syrup
- 1 Tablespoon Ginger, minced
- 1 Teaspoon Tamari (or soy sauce if not gluten free)
- 2 Tablespoons Water
- 1 Teaspoon Chili Sauce
Preheat oven to 400 degrees.
Set out three hollow bowls and add the flour, whisked eggs, and coconut flakes. Season the flour with salt and pepper.
Coat the chicken with the flour, followed with dipping into the egg mixture and finally coating with the coconut flakes.
Place onto a lined baking sheet. Continue the steps until all your chicken is coated.
Bake for 15 minutes or until cooked through.
Combine all sauce ingredients in a medium size bowl and mix well.
Leftover sauce can be refrigerated for a few days.