Coconut Curry Almond Chicken Tenders
These Coconut Curry Almond Chicken Tenders (Gluten Free) are now a family favorite in our house. Who says only kids can enjoy Chicken Tenders!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Main Dish, Appetizer
- Cuisine: Gluten Free
Ingredients
Scale
- 1 1/2 lb boneless Chicken Cutlets or Tenders
- 1/2 cup Almond Slices
- 1/4 cup Gluten Free Panko
- 1/2 cup Unsweetened Coconut Flakes
- 1 Tbs Curry powder
- 1 egg
- 2 Tbs Coconut Milk
Instructions
- Preheat oven to 400 degrees.
- Add Almonds and Coconut Flakes to food processor and pulse for 30 seconds until breadcrumb like consistency.
- Add Almond/Coconut mixture to a shallow dish (a pie pan works well), along with Panko and Curry Powder. Mix well.
- In shallow dish (a pie pan works well) add Egg and Coconut Milk, whisk with a fork until combined.
- Add Chicken Cutlets to Egg mixture coating all sides.
- Then add Chicken to Almond/Panko mixture and coat all sides.
- Add Chicken to a parchment sheet covered baking sheet (if you don’t have parchment paper, spray pan with non-stick cooking spray).
- Bake for 30 minutes turning chicken half way through.
- Enjoy!
