Crispy Coconut Almond Chicken Tenders / by Katie Brown


Chicken tenders are an actual staple in my house. I love breading the chicken in things with flavor especially something with lots of flavor. This recipe adds a sweet and nutty flavoring to the chicken. What could be better?


  • 2 lbs chicken tenders or 4 breasts cut into tenders
  • 1/2 cup almond flour
  • 1/2 cup coconut flakes
  • 1/2 cup panko breadcrumbs (read this if you want to know the difference between breadcrumbs and panko)
  • 2 eggs
  • garlic powder, salt and pepper to taste
  • spray oil if desired or have
  • parchment paper (or air fryer!)


  • Preheat oven to 400 bake
  • Line baking sheet with parchment paper
  • Trim any extra fat off chicken
  • Combine panko, coconut and almond flour together (best to pulse together in a food processor but not a have-to) 
  • Crack eggs, add in garlic powder salt and pepper- whisk together
  • Dip chicken in egg, dip into dry mixture, coat both sides
  • Lay each chicken (not touching) onto baking sheet 
  • Spray lightly with oil to make extra crispy (if desired)
  • Bake for 30ish minutes. Turn over after 20 minutes, cook for another 10. [Broil for a minute or so if desired]
  • --see below for air fryer directions



Air Fryer:

  • Same directions as above except cook in batches in the air fryer on 400 for 15 minutes (turning half way through)