Ingredients (serves 3 | makes 6-8 crumbed chicken tenderloins )
- 1 cup Shredded Coconut (I use the macro brand, it has no sulphites)
- 500g Chicken tenderloins
- 3 eggs Mix in a bowl (you can decrease eggs and add milk if you don’t have allergies)
- 1/2 cup Flour You can use any flour you like I use low FODMap flour
- 1 lime I don’t add this for my kids but I use the zest and mix it with the coconut and use the juice on the cooked chicken
Method
- Cut the fat and other if any unwanted parts of the tenderloin
- Dust all tenderloins in the flour
- Dip the tenderloins into the egg wash
- The egg and flour act as the glue to adhere you shredded coconut on.
- Either in a pan or the over bake or fry. If using the oven place on a bake sheet 180 (fan forced) and lightly spray with oil (I use rice bran). In a pan with oil fry on both sides until golden and delicious.
12:59 pm
10:33 am
5:58 am
7:40 pm
9:04 pm
6:19 pm
1:11 pm
10:01 am
9:08 am
8:06 am
12:00 am
1:51 pm
5:11 pm
10:11 pm
10:52 am
6:32 am
12:09 pm
8:17 am
6:14 am
10:39 am
To post a review/comment please join us or login so we can allocate your points.