#coconutchicken

These Baked Coconut Chicken Tenders are a healthier alternative to traditional fried chicken tenders. They are crispy, flavorful, and perfect for a quick and delicious meal.

Ingredients: 1 pound chicken tenders. 1 cup shredded coconut. 1/2 cup breadcrumbs. 1/4 cup all-purpose flour. 2 eggs. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. Cooking spray.

Instructions: Preheat your air fryer to 375F 190C for 5 minutes. In a shallow bowl, combine shredded coconut, breadcrumbs, salt, black pepper, and paprika. Mix well. In another shallow bowl, place the all-purpose flour. In a third shallow bowl, beat the eggs. Dip each chicken tender into the flour, ensuring it's coated evenly. Shake off any excess flour. Next, dip the chicken tender into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken tender with the coconut breadcrumb mixture, pressing gently to adhere. Place the coated chicken tenders in a single layer in the air fryer basket, ensuring they are not touching. Lightly spray the chicken tenders with cooking spray to help them crisp up. Air fry the chicken tenders at 375F 190C for 10-12 minutes, flipping them halfway through the cooking time, until they are golden brown and cooked through. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 12 minutes

Meet our Coconut Chicken Kapitan!

The gentler soul of our mains menu, and don't let the word "gentle" fool you. This is a dish with real depth, real warmth, real purpose.

Chicken slowly cooked in a fragrant coconut broth until the flavours sink in completely. Rich, but not heavy. Aromatic, but not aggressive. The balance is the thing — and it reflects exactly the kind of nuance that makes Peranakan cooking so admired. It's the kind of dish your grandmother would make on a Sunday afternoon and leave on the stove so it just kept getting better.

We'd suggest pairing it with the Lemongrass Blue Pea Coconut Rice for a fully coconut-forward experience, and adding our Kerabu Salad on the side for a tangy, herby contrast.

These Paleo coconut chicken tenders are a delicious and healthy alternative to traditional fried chicken tenders. They are coated in a flavorful mixture of shredded coconut and almond flour, making them gluten-free and grain-free. Perfect for a satisfying and wholesome meal.

Ingredients: 1 lb chicken tenders. 1 cup shredded coconut. 1/2 cup almond flour. 1 tsp garlic powder. 1 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. 2 eggs. 2 tbsp coconut oil for cooking.

Instructions: Shredded coconut, almond flour, paprika, garlic powder, salt, and black pepper should all be combined in a mixing bowl. To make a coating mixture, thoroughly mix. To make an egg wash, beat the eggs in a different bowl. After dipping each chicken tender into the egg wash and letting any excess drip off, coat each chicken tender with the coconut mixture, pressing it onto the chicken to ensure it sticks. In a skillet set over medium-high heat, warm the coconut oil. After coating, place the chicken tenders in the skillet and cook for 45 minutes on each side, or until cooked through and golden brown. After taking the coconut chicken tenders out of the skillet, set them on a plate covered with paper towels to absorb any leftover oil. Serve hot with a side of mixed greens or your favorite Paleo-friendly dipping sauce. Savor the succulent and flavorful Paleo coconut chicken tenders!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Paleo coconut chicken tenders are a delicious and healthy alternative to traditional fried chicken tenders. They are coated in a flavorful mixture of shredded coconut and almond flour, making them gluten-free and grain-free. Perfect for a satisfying and wholesome meal.

Ingredients: 1 lb chicken tenders. 1 cup shredded coconut. 1/2 cup almond flour. 1 tsp garlic powder. 1 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. 2 eggs. 2 tbsp coconut oil for cooking.

Instructions: Shredded coconut, almond flour, paprika, garlic powder, salt, and black pepper should all be combined in a mixing bowl. To make a coating mixture, thoroughly mix. To make an egg wash, beat the eggs in a different bowl. After dipping each chicken tender into the egg wash and letting any excess drip off, coat each chicken tender with the coconut mixture, pressing it onto the chicken to ensure it sticks. In a skillet set over medium-high heat, warm the coconut oil. After coating, place the chicken tenders in the skillet and cook for 45 minutes on each side, or until cooked through and golden brown. After taking the coconut chicken tenders out of the skillet, set them on a plate covered with paper towels to absorb any leftover oil. Serve hot with a side of mixed greens or your favorite Paleo-friendly dipping sauce. Savor the succulent and flavorful Paleo coconut chicken tenders!

Prep Time: 15 minutes

Cook Time: 10 minutes

This dish is Thai-inspired and has tender coconut chicken in a tasty sauce made with Thai red curry paste, coconut milk, and fragrant spices. It's a tasty and filling meal when served over fragrant jasmine rice with fresh green beans.

Ingredients: 4 boneless, skinless chicken breasts. 1 can 13.5 oz coconut milk. 2 tablespoons Thai red curry paste. 2 tablespoons fish sauce. 1 tablespoon brown sugar. 1 cup green beans, trimmed. 2 cups cooked jasmine rice. 2 tablespoons vegetable oil. Salt and pepper to taste. Chopped cilantro for garnish.

Instructions: Coconut milk, Thai red curry paste, fish sauce, and brown sugar should all be mixed together well in a bowl. Salt and pepper the chicken breasts and then cut them up into small pieces. Put the vegetable oil in a big skillet and heat it over medium-high heat. It will take about 5 to 6 minutes of cooking after adding the chicken pieces until they are browned on all sides. Cover the chicken in the pan and pour the coconut milk mixture over it. Mix everything together, then bring it to a simmer. Bring the sauce and chicken to a simmer over medium-low heat. Allow the chicken to cook through and the sauce to thicken for about 15 to 20 minutes. While the chicken is cooking, steam or blanch the green beans for three to four minutes, until they are soft but still crisp. Put the Thai coconut chicken on top of cooked jasmine rice. Add steamed green beans and chopped cilantro on top of the rice.

Prep Time: 15 minutes

Cook Time: 25 minutes