Baked Coconut Chicken Tenders with Cabbage Slaw

Add some variety to your chicken tenders with this island style meal!

Prep:20 minutes
Cook:20 minutes
Yield:Serves 6

Dredging stations are really fun when cooking with children and they usually love being involved in the kitchen. This recipe can be interchanged if you don't have some of these ingredients on hand. You can always use regular flour or regular panko. The most important ingredients are the shredded coconut and coconut milk, but the cabbage slaw can be recreated with pretty much anything you have stocked in your fridge. 

If you do keep as is, this recipe is healthy & delicious for people of all ages. You won't miss those fried tenders at all!

We highly suggest using the Hornsby Farms Peach Habanero Pepper Jelly as the dipping sauce for the tenders. It's the perfect accompaniment! 

1/2 cup coconut flour
4 large eggs
1 1/2 cup whole wheat panko
1 1/2 cup whole wheat panko
1/2 cup coconut milk
2 lbs chicken tenders
1/2 chinese cabbage, shredded
1 head of red cabbage, shredded
1 1/2 cups brussel sprout tops (sauteed in sesame oil)
2 scallions, sliced
bell pepper or jalepeño, sliced
1 lime, juiced
1 heaping tbsp peanut butter
2 tbsp sriracha, depending on heat tolerance
3 tbsp soy sauce
1 heaping tbsp sesame oil
1 garlic clove, minced
1 tbsp grated fresh ginger
1 splash of orange juice
2 tbsp honey
1 tbsp brown sugar
Preheat the oven to 400 degrees and place a wire rack on a sheet pan, sprayed well with olive oil cooking spray
Build a dredging station with three shallow bowls placed in this order: 1 with the coconut flour 2 with the eggs and coconut milk (whisked together with a fork) 3 with the panko and coconut (mixed together with a fork)
Pat the chicken dry and with tongs, coat the tender in the flour (shaking off any excess), then coat in the egg mixture (shaking off excess) and finally, place the tender in the coconut mixture and cover the top side of the tender with the breadcrumbs by hand (shaking off any excess)
Place the tender on the wire rack and continue with the next tender until tenders are fully coated and ready to place in the oven
Bake 18 minutes or until brown and fragrant (looking like the tenders in the image above)
To make the slaw, add all ingredients starting from the lime juice on together in a mason jar or bowl and combine, then add all both cabbages, brussels sprout tops, scallions and pepper into a bowl and combine with the dressing. Be sure to have sautéed the brussel sprout tops in sesame oil in a medium skillet on medium heat before adding to all other ingredients.
Dip tenders in Hornsby Farms Peach Habanero Pepper Jelly & Enjoy!


For leftovers, slice chicken and add rice noodles and slaw ingredients dressed with the same dressing for a noodle bowl.