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


  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.

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