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

  1. Cut the fat and other if any unwanted parts of the tenderloin
  2. Dust all tenderloins in the flour
  3. Dip the tenderloins into the egg wash
  4. The egg and flour act as the glue to adhere you shredded coconut on.
  5. 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.


  • Oh wow, I’ll have to give this a go

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  • Thanks for the recipe – sounds really wonderful

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  • Sounds yummy

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  • Won’t you take me to, funky chicken now! Yum!

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  • Sounds great – I have the funky chicken song in my head when I read this!

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  • That unique combination sounds rather interesting.

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  • I love coconut crumb !

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  • I’m definitely going to try this next time I cook chicken. Love the name too.

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  • They look funky but sound delicious.

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  • The sound of funky chicken is very entising I love this dish looks healthy and yummy too

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  • Coconut in the crumb, interesting flavour combo that I’ve never tried. I do enjoy a good crumbed piece of meat tho

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  • It looks lovely and simple to make, thanks.

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  • What a simple and fabulous idea. I’ve never tried coconut crumb, but willing to try.

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  • Coconut crumble coating is lovely. I even do that sometimes with zucchini slices, cauliflower, broccoli florets and camembert pieces. It presents nice

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  • This is definitely some funky chicken. Can’t wait to try it

    Reply

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