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 )


  • 1 egg
  • 1/3 cup pickle juice
  • 6-7 chicken tenders


  1. 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)
  2. Preheat oven to 350 degrees and line a baking pan with foil and grease the foil
  3. In a bowl whisk the egg
  4. In another bowl combine breading ingredients in a bowl
  5. 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 )
  6. Place on baking sheet and bake at 350 for around 20 min or until breading looks golden brown/crispy
  7. I made these in my Phillips air fryer and they took about 10 min on 360 degrees.

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