Coconut Chicken Tenders

Coconut Chicken ? Where have you been all my life?? Coconut and chicken is one of those perfect combinations that satisfies both flavor and crunch!

I have been working on new recipes to share exclusively in my February Clean Eating 101 group that I will be running on Facebook and my goal is to have a variety of dishes that work with different meal plans: Gluten Free, Paleo, Low Carb, No Carb, Vegetarian. I love to make sure I have something for everyone. Even better, all recipes will fit within the Fix Nutrition plan that I follow!

This recipe is completely Paleo-friendly!



So in honor of my February Clean Eating 101 group I wanted to share this recipe as a sneak peek into the type of recipes you can expect to see within that group.

Want to join the group? Send me a message on my Facebook page and or comment on this post and I will reach out to you and add you in!


What other recipes can you expect to find?

  • Mango Fried Cauliflower Rice
  • Spaghetti Squash Bolengese
  • Teriyaki Chicken
  • Broccoli Cheddar Soup
  • Skinny Burrito Bowls
  • Skinny Stove Top Mac and Cheese
  • Healthy Hollandaise Sauce

Along with cooking tips (I will show you exactly how I poach an egg!), meal prep and planning tips and printables, and grocery budgeting tips.


We kick off Monday, February 13th!!

Don’t forget to send me a message so I can add you to the group!


Coconut Encrusted Chicken Tenders
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 4
  • 2 chicken breasts
  • Pink Himalayan Salt
  • Fresh ground pepper
  • 1/4 teaspoon cayanne pepper
  • 2 eggs, [i]cracked into a bowl and beat lightly[/i]
  • 1 cup unsweetened coconut flakes
  • 4 tablespoons of coconut oil
  1. Trim any fat off the chicken and slice into long tenders. Cover with a piece of saran wrap.
  2. Using a meat mallet or the bottom of a heavy skillet beat until all pieces are a uniform thickness.
  3. Season with salt, pepper, and cayanne.
  4. One piece at a time, dip chicken first into the bowl of egg and then into the bowl of coconut.
  5. Lay chicken on a plate and repeat until all tenders are coated.
  6. Repeat until you have done all the chicken strips then place to the side.
  7. Heat the coconut oil over in a heavy skillet over medium heat.
  8. Add the chicken and cook for 3-5 minutes on each side until golden brown and the chicken has cooked all the way through.
  9. Remove the chicken from the pan and place on a plate lined with a paper towel to soak up excess oil.
  10. Serve and enjoy!
Serving size: 2-3 tenders
If you prefer to bake your chicken tenders follow this method:[br]1. Preheat your oven to 375F[br]2. Once chicken is coated place on a baking sheet and bake in the oven for 5-7 minutes per side.[br]3. Broil for 2-3 minutes if needed to brown the coconut flakes to your liking[br][br]<img draggable=”false” data-mce-resize=”false” data-mce-placeholder=”1″ data-wp-emoji=”1″ class=”emoji” alt=”?” src=””&gt; 21 Day Fix container equivalents per serving: 1 red, 1 blue, 1 spoon


Bored with chicken? You can use this exact same recipe but swap out the chicken for cod, haddock, shrimp – go nuts!! If you decide to make this recipe I want to see your pics! Please post them on my Facebook page or tag me on Instagram @emilyjgoodman ?



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