Coconut is the flavor of summertime in my book. At the first signs of warmer weather, I am downing coconut flavored iced coffees (don't knock it 'til you try it). Pina Coladas are a pretty good indication of summertime as well, and that's coconut mixed with RUM. YES!
These Crispy Coconut Almond Chicken Tenders are a fun and healthier twist on traditional chicken fingers. Instead of using breadcrumbs and all-purpose flour, thin chicken breast tenders are coated in unsweetened coconut flakes and almond flour. I pan-fried mine in a bit of extra virgin olive oil to give the tenders a perfect, irresistible crunch; but you can make these an even better-for-you option by baking them in a hot oven.
Almond flour (or almond meal) can be a little bit pricey from the store but it's actually quite simple to make at home. I used blanched sliced almonds and pulverized them in a food processor. I recommend pulsing about 10 times, scraping down the sides, and pulsing another 10 times until you have a small meal consistency. Any large pieces that didn't get broken up can be easily picked out.
The chicken tenders get built up just like any breaded meat. I pound them out nice and thin between two pieces of plastic wrap, then pat them dry.
Each tender gets dipped in an egg wash then coated in a mixture of coconut flakes, almond flour, salt, and pepper. The subtle nuttiness of the almond flour with the sweet and soft coconut is just a beautiful combination!
The chicken is fried in about 1/4 an inch of extra virgin olive oil. Be careful to heat the olive oil slowly, as it has a low smoking point.
When all is said and done, the final product is a sweet and crunchy, golden brown chicken dish. The flavors of summer are subtle and soft. I served mine with a peach salsa. Peaches and coconut are like being poolside in the summertime. This chicken would also be great alongside potatoes and steamed vegetables, or on a sandwich.
