It’s a time for new recipe! And this week’s is coconut flour chicken tenders (a gluten free recipe, of course). But first, Happy Left Turn Day everybody! You probably don’t know what that is. That’s okay. It’s honestly an inside joke with my husband. Actually joke is not really the proper word for it.
You see six years ago I met my husband for coffee. All three of my siblings and I are examples of how online dating can result in finding the perfect spouse. In my case, my husband left me a rather grammatically correct letter on OkCupid and as a result earned himself a date if you days later at a local coffee shop. I was the first one to get there and as I was waiting for coffee I noticed him come in and order. I don’t think he noticed me standing there on the opposite side, but I saw him. He went and sat down in a pair of chairs, which are still there to this day although the coffee shop has changed names and number of times.
As I stood there I was reminded of that episode of Doctor Who where Donna has the option to either turn left or turn right to go to a job interview. The episode follows what happens by making the opposite choice and subsequently results in nearly the destruction of the earth. I made the choice to turn left and sit down and have a conversation. We talked for three hours. 303 days later he propose to me and just over two years later we married. And of course M was born just over two years ago. And today, six years later I’m telling you the story.
Also, this has nothing to do with chicken tenders.
Getting back to the purpose of this post I would like to introduce you to a delicious and easy night dinner. Also, a kid friendly one. Who doesn’t love chicken fingers? When we talk about Our favorite foods when we were kids this tends to be one of those that comes up a lot. But we have to remember them being made out of a box or a bag in the freezer. I wanted to make them from scratch using relatively whole ingredients. (GF Panko bread crumbs are only 3 ingredients, rice flour, pea protein and dextrose, so not terrible.)
My coconut flour chicken tenders are dredged in chicken before being coated with egg and battered. This helps retain a little moisture and make for a nice crust. Coconut flour is a nice alternative to wheat flour and it does not really taste like coconut, at least that I can tell. The next trick is a healthy dose of seasonings mixed with the Panko crumbs. I used a blend of parmesan, garlic, onion, oregano, parsley, time, poultry seasoning, paprika, salt and pepper.
I’d recommend serving these coconut flour chicken tenders with a side of grilled veggies or on a salad, but if you’re trying to please a younger crowd (or looking for a comfort food) I’d go with macaroni and cheese. I recommend this one personally.
Easy Coconut Flour Chicken Tenders (with a Gluten Free option)
- 1 lb Chicken tenders or thighs
- 1 cup Coconut flour may substitute if desired
- 2 cups Panko Bread Crumbs gluten free or regular
- ¼ cup Parmesan cheese, grated
- ¼ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Oregano, Dry
- ½ tsp Parsley, Dry
- ¼ tsp Thyme, Dried
- ½ tsp salt
- ¼ tsp Paprika, smoked
- 1 tsp Black Pepper
- Dredge chicken in coconut flour.
- Combine Panko crumbs with parmesan cheese and seasonings.
- Dip in egg wash and coat in crumb mixture. Lay on oil sprayed parchment paper.
- Bake for 12-15 minutes at 400 degrees. Allow to cool before serving.