Crispy Coconut Chicken Tenders


* made in my air fryer but I also made them in the oven
Allergens: egg, nuts
For the breading :
- 1/3 cup brown rice bread crumbs or brown rice flour
- 1/3 cup coconut flour
- 1/2 cup crushed gluten free garlic and herb bread crumbs (I used this, but it’s the same idea as panko crumbs)
- 1/3 cup shredded coconut (I used reduced fat, unsweetened )
Other:
- 1 egg
- 1/3 cup pickle juice
- 6-7 chicken tenders
Directions:
- Place chicken tenders in a plastic bag with the pickle juice and let sit for at least an hour (you can skip this step for the sake of time)
- Preheat oven to 350 degrees and line a baking pan with foil and grease the foil
- In a bowl whisk the egg
- In another bowl combine breading ingredients in a bowl
- Taking one tender at a time, dredge in the egg, then coat in breading (be sure to cover all of the tenders well with breading )
- Place on baking sheet and bake at 350 for around 20 min or until breading looks golden brown/crispy
- I made these in my Phillips air fryer and they took about 10 min on 360 degrees.