With a savory and subtly sweet coating, these pan-fried crispy coconut chicken tenders will become everyone's favorite dinner! And bonus, they're gluten free and keto friendly with just 2 grams net carbs per serving.
Add the coconut flakes to a food processor and pulse until desiccated, but not powdered (see photo for reference). Pour the coconut into a shallow bowl and stir in the salt, onion powder, garlic powder, paprika, and black pepper.
Crack the egg into another shallow bowl and lightly beat it.
Pat the chicken dry with paper towels. Dredge each chicken tender in egg, and then in the coconut mixture.
Heat a large nonstick skillet over medium to medium-high heat. Add 1 ½ tablespoons oil. Once hot, add half the chicken tenders and cook until they’re no longer pink in the center, and are golden on the outside, about 3 to 4 minutes on the first side and 2 minutes on the second side. Transfer the cooked chicken tenders to a paper towel-lined plate to drain any excess oil. Cook the remaining chicken tenders the same way.
Serve warm.
Video
Notes
Net Carbs: 2g per serving
Coconut Substitutes: If the coconut topping isn't your thing, you can coat these with breadcrumbs, crushed pretzels or potato chips, or finely chopped nuts instead.
Storage and Reheating: You can store leftovers covered in the fridge for up to 4 days, and reheat them in the oven or air fryer to re-crisp the coating.