These Paleo And Keto Coconut Chicken Strips are a fun variation of traditional Keto Chicken Nuggets. They’re dredged in eggs and coconut, pan fried for crispiness, then finish cooking in the oven. It’s the perfect combination for crispy, yet tender coconut chicken strips.
I almost always serve mine over a salad with cashews, tomatoes, and red onion. But they’re also great as-is dunked right into the dressing! Here are the simple steps:
Paleo And Keto Coconut Chicken Tenders
Prepare 2 bowls: One with whisked eggs, some water, and salt. In the 2nd bowl add 2 cups of unsweetened, shredded coconut.
Dredge the chicken strips in the eggs then the shredded coconut and set aside on a plate.
In a large, ovenproof skillet heat some oil over medium heat. Once heated, add as many chicken strips that will comfortably fit. Don’t overcrowd the pan, use 2 pans if needed.
Cook the chicken until golden, about 3 minutes per side. Transfer the skillet to the oven and cook for 12 minutes or until cooked through.
Paleo Or Keto Sweet Honey Mustard Dressing
For the Paleo or Keto Honey Mustard Dressing, combine 3/4 cup mayo, 3/4 cup sweetener, 2 Tbsp. prepared yellow mustard, a drizzle of Worcestershire sauce (optional), and 1 Tbsp. of poppy seeds.
For the mayo, I like to use my No-Fail 5 Minute Homemade Mayo Recipe because it’s super simple, Paleo, Whole30, and Keto-Approved. If using store-bought, I prefer Soy-Free Veganaise (affiliate link) because of it’s extremely neutral taste and fairly clean ingredients list. If choosing another mayo, just be sure it has a nice, neutral flavor without a strong aftertaste.
For Paleo, use 3/4 Cup of honey to sweetened the dressing. If you’re Keto, use any Keto-approved sweetener. My favorite Keto sweeteners are Swerve Sweetener or Lakanto Sweetener (affiliate links) because they taste surprisingly like real sugar and are pretty easy to find. This dressing is fairly sweet, using equal parts mayo and sweetener. If you don’t want a sweet dressing, feel free to reduce the sweetener. I like the sweetness since the chicken is completely unsweetened, but make it however you prefer!
Tips For Perfect Paleo & Keto Coconut Chicken With Honey Mustard
- I like to serve my coconut chicken strips over a bed of lettuce with cashews, tomatoes, and red onion with the sweet honey mustard dressing drizzled over the top. However, they’re also great as-is dipped straight into the dressing!
- Whether these are Paleo or Keto depends on the sweetener you use in the honey mustard dressing. For Paleo, use honey and for Keto use any Keto-approved sweetener. I prefer Swerve Sweetener or Lakanto Sweetener (affiliate links)
- The honey mustard dressing is definitely on the sweet side. If you don’t want a sweet dressing, feel free to reduce the sweetener. I like the sweetness since the chicken is completely unsweetened, but make it however you prefer!
Paleo And Keto Coconut Chicken Tenders With Sweet Honey Mustard
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- 12 boneless, skinless chicken tenderloins
- 1 egg
- 1 tsp water
- 1/2 tsp salt
- 2 C unsweetened coconut
- 2 Tbsp. Avocado, Coconut, or Olive Oil
Sweet Honey Mustard Dressing:
- 6 Tbsp Cashews
- 1/2 Cup Tomatoes chopped
- 1/4 Red Onion finely chopped
- Mixed Salad Greens
- Preheat the oven to 350 degrees.
- In a shallow dish, beat the egg and add in the water and salt.
- In another shallow bowl, pour in the unsweetened coconut.
- Dip the chicken in the egg, then in the coconut. Press to coat and set aside on a plate.
- In a large, ovenproof skillet, heat the oil over medium heat.
- Add the chicken and cook until golden, about 3 minutes per side. Do not overcrowd the pan, use 2 pans if needed or cook in batches.
- Transfer the skillet to the oven and bake until cooked through, about 12 minutes.
- Serve the chicken as-is with the sweet honey mustard dressing or over a bed of lettuce with cashews, red onion, and tomatoes with the dressing drizzled over the top.
Sweet Honey Mustard Dressing:
- Whisk all the ingredients in a medium-sized dish. Dressing is sweet, reduce the sweetener if desired. Can be stored covered in the fridge for 3-5 days.
Nutritional information is approximate and may vary.
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