• 2 pounds chicken breasts • 1/4 cup coconut flour • 2 large eggs (beaten) or 2 flax eggs
• 1 cup coconut flakes (unsweetened)
• 1/4 teaspoon garlic powder • 1/4 teaspoon smoked paprika • Sea salt • Black pepper
Preheat the oven to 400° F. Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both sides with sea salt and black pepper.
Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of the coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess, and finally press/roll in the coconut flakes. Place on the prepped wire rack.
Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the tenders over. Then broil one minute on the other side.
Serve with veggie of choice! Serves 6.