Paleo And Keto Coconut Chicken Tenders With Sweet Honey Mustard
These Paleo And Keto Coconut Chicken Tenders are crispy on the outside, tender on the inside, and perfect for kids and adults alike! They're great as-is dipped in the Paleo or Keto Honey Mustard dressing or on top of a salad with the dressing drizzled on top.
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.
Notes
Nutrition Facts include 2 Coconut Chicken Tenderloins With ⅙th of the dressing. The salad ingredients are not included.
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.
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!