- 1/2 cup flour
- Salt and pepper
- 2 eggs
- 1 cup unsweetened coconut flakes, pulsed in a food processor
- 1 cup panko breadcrumbs
- 1/2 cup almond meal
- 1 pound chicken tenders
- Coconut oil or olive oil cooking spray
- 1/2 cup orange preserves or jam
- 3 tablespoons rice wine vinegar
- 1 teaspoon Dijon mustard
- 1-2 pinches red chili flakes
Preheat oven to 375°F.
Place flour in a shallow dish and season with salt and pepper. Crack eggs into another shallow dish, add a splash of water, season with salt and pepper then whisk well until combined. In a third shallow dish, combine coconut flakes, breadcrumbs and almond meal. Season with salt and pepper.
Bread the chicken tenders by coating first in flour, then egg and then the coconut mixture. Set each breaded chicken tender on a rack set into a baking sheet and thoroughly spray with cooking spray on each side. Bake for 16-18 minutes or until cooked through.
While chicken tenders are baking, make dipping sauce: Whisk together orange preserves, vinegar, mustard and chili flakes (mix it up right in the jar if it’s almost the end of your orange preserve jar!). Serve tenders with dipping sauce alongside.