Paleo Coconut Chicken Tenders


Servings: 2
Author Maya Krampf from


  • 1 lb chicken breast tenderloins (or breasts cut into strips)
  • 1 cup coconut flour
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 1 cup unsweetened shredded coconut
  • 1 tablespoon coconut oil

Mango Honey Mustard

  • 1/2 cup mango (cubed)
  • 1/4 cup Avocado mayonnaise
  • 1 tablespoon Lime juice
  • 1/2 tablespoon honey
  • 1/2 tablespoon Dijon mustard
  • Pinch Fresh cilantro (about 3 stems)
  • Pinch sea salt
  1. Preheat the oven to 400° F and line a baking sheet with parchment. Drizzle with the tablespoon of coconut oil.
  2. Grab three bowls. In one mix together the coconut flour, paprika, and salt. In the other whisk the eggs, and put the shredded coconut in the last one.
  3. Dip the tenders into the coconut flour letting the excess fall off before dipping in the egg. Let the excess egg fall off and then dredge through the coconut. Place on the baking sheet and repeat.
  4. Bake for 15 minutes, flip, then continue to cook for about 8 minutes or until the internal temperature reaches 165°F.
  5. While the chicken is baking make the sauce by adding all ingredients to a blender and blend until smooth.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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