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Ketogenic Coconut Chicken Tenders


  • 1 lb.  chicken tenders about 6-8 pieces
  • cup  almond flour
  • 1/2 cup shredded coconut
  • tsp.  salt
  • 2 tsp.  pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1 tsp. parsley
  • 1/2  cup  milk
  • large eggs


  • For the coating- whisk egg and milk in a large bowl. Add chicken and let sit for about 10 minutes.
  • Add almond flour and shredded coconut to a shallow dish or pan, season with salt, pepper, paprika, garlic powder, and parsley.
  • Coat both sides of chicken with flour and shredded coconut.
  • Fry in small batches until golden brown and/or internal temperature reaches 160º.
  • Dip in your favorite keto friendly sauce like ketchup, mustard, or BBQ sauce.


*Note 1: I had a little flour left over, so you could probably do about another half a pound of chicken if you wanted to have leftovers for snacking or lunch.
*Note 2: You can use coconut milk in place of milk to make this dairy-free.