In Memory Of Karen Nicole Smith, 1972 - 2016

Coconut Chicken Tenders Recipe [gluten free].

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One of the most popular recipes I’ve shared to date is a version of the chicken strips mom would make for us as kids, but I was asked recently via FaceBook  if there was a gluten free version I had, that I’d be willing to share. With the Super Bowl just days away, I though it would be a great time to share this recipe as it’s a great party food idea. This coconut chicken tenders recipe is not only gluten free, super simple to make and quite tasty, it works well for people who are not fans of shrimp (similar to coconut shrimp).

You’ll Need…

1 lb chicken tenders
1 teaspoon Caribbean Green seasoning
1/4 teaspoon salt
2 cups veg oil (for frying)
1.5 cups shredded coconut (sweetened)
3/4 cup coconut flour (any gluten free flour)
1/2 teaspoon pimento (spicy smoked paprika)
3/4 cup milk
lemon zest (about 1/2 teaspoon)

For the dip:

1 cup ranch dressing
1 teaspoon sriracha

Important: Please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Marinate the chicken tenders with the salt and Caribbean Green seasoning for an hour. You can also use boneless thigh or chicken breast, strips.

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It’s now time to set a station to batter them for frying. In a small bowl, whisk the milk, lemon zest and paprika. Then place the shredded coconut (sweetened) on a plate and do the same for the coconut flour or any gluten free flour.

Dust the chicken tenders in the coconut flour, then dip into the seasoned milk and roll in the coconut. Set aside and repeat until all the tenders are coated.

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If you’re lactose intolerant, you can use a couple eggs instead of the milk.

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Heat the vegetable oil on a medium flame and fry (be gentle so the coconut does not fall off) for about 4-5 minutes on each side. Basically until the chicken is fully cooked and you get that lovely golden color. Set on paper towels to soak up the extra oil. Try not to over-crowd your pan when frying.

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The dipping sauce is SUPER simple. Whisk together the ranch dressing and sriracha, until combined. Add more or less hot stuff to your liking.

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Try to serve warm to really get the true flavors of these lovely coconut chicken tenders. If you make them in advance you can warm them up in a moderate oven for a few minutes. My daughters had these for lunch, so I left them fairly big. But if you’re serving these at your next party, you can cut the chicken tenders into smaller pieces before marinating etc.

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Gluten Free Coconut Chicken Tenders Recipe.
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1 Comment

  1. R. Duncan
    March 15, 2016 / 9:53 pm

    I am so glad for this. I just hope the add’s won’t cover half the page every time I look for recipes. Thank you so much for these recipes. I have a Missionary we are feeding for our church Thursday night. I thought I would surprise her. This is where she is from. I am going to start eating more Carribean food it looks delish!

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