Note from Mommypotamus: Getting kids on board with real food can sometimes be a challenge. My friend Katja shared several tips for doing just that in this wonderful post, but one she didn’t mention is to create real food versions of old favorites. In this guest post, Rebecca from My Natural Family does just that with a kid classic – chicken tenders!
This recipe pushes the boundaries a bit by introducing a new flavor to the mix – a sweet and tangy blackberry dipping sauce. However, it also goes beautifully with our beloved (and magical) homemade ketchup as well.
And I love restaurant-style coconut shrimp, so I decided to blend two of our favorite dishes into coconutty-breaded goodness with a side of sweet chili lime blackberry dipping sauce. It’s a favorite for sure, and it makes an easy weeknight meal.
If you have eager helpers in your home, let them take over the job of rolling the chicken tenders in shredded coconut and laying them on the baking sheet. It will keep them focused while you work on other kitchen tasks.
Paleo Coconut Crusted Chicken Tenders & Blackberry Sweet Chili Lime Dipping Sauce
Yield 4 -6 servings
For the chicken tenders:
- 14 chicken tenders (or 2 large chicken breasts cup into strips)
- 1/4 cup coconut flour (where to buy coconut flour)
- 2 eggs
- 1 tablespoon honey (where to buy honey)
- 1 ½ teaspoons sea salt (where to buy unrefined sea salt)
- ½ tablespoon tapioca flour (where to buy tapioca flour)
- 1 ½ cups unsweetened finely shredded dried coconut (where to buy shredded coconut)
For the sauce:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Place the coconut flour in a shallow bowl. Set aside.
- Whisk together the eggs, honey, salt, and tapioca starch in a shallow bowl until well combined. Set aside.
- Place the shredded coconut in a shallow bowl. Coat the chicken tenders in the coconut flour. Working with one piece of chicken at a time, dip the chicken in the egg mixture and then coat it with the shredded coconut. Place on the baking sheet. Repeat with remaining chicken.
- Bake chicken in the preheated oven for 15-20 minutes, until cooked through and coconut is lightly golden brown.
- While the chicken is baking, make the sauce. Puree the blackberries in a blender and run through a fine mesh sieve. Discard seeds and pulp.
- Whisk the blackberry puree and tapioca starch together until smooth. Add the honey and sweet chili sauce and whisk until smooth.
- Bring just to a boil over medium/high heat. Mixture should thicken slightly. Remove from heat and whisk in the lime juice.
- Serve as a dipping sauce with the chicken tenders.
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