Keto Coconut Curry Chicken Tenders

These keto coconut curry chicken tenders are crispy, juicy and full of flavor. Chicken tenders are coated in a mixture of shredded coconut, almond flour and spices, then baked until golden and crunchy outside while staying tender and juicy inside. They're served with a creamy Thai-inspired coconut curry dipping sauce that takes the flavor to the next level. Enjoy these easy keto coconut chicken tenders as an appetizer, lunch, dinner or anytime snack!

Ingredients

To make these delicious keto coconut curry chicken tenders, you will need:

• Chicken tenders or chicken breasts sliced lengthwise
• Unsweetened shredded coconut
• Almond flour
• Garlic powder
• Onion powder
• Paprika
• Salt
• Pepper
• Coconut oil
• Full fat coconut milk
• Curry powder
• Garlic, minced

Step-By-Step Instructions

Prepare the Chicken

Pat dry 1 lb chicken tenders. If using chicken breasts, slice lengthwise into 1/2 inch strips. Set aside.

Make the Coconut Coating

In a shallow dish, mix together 1 cup shredded unsweetened coconut, 1/2 cup almond flour, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp paprika, 1/2 tsp each salt and pepper.

Coat the Chicken

One at a time, dip chicken strips into coconut coating mixture, pressing lightly to adhere. Place on a parchment lined baking sheet.

Bake the Chicken

Bake chicken tenders at 400°F for 10-15 minutes until golden brown and cooked through. Flip halfway during baking.

Make the Coconut Curry Sauce

While chicken bakes, melt 2 tbsp coconut oil in a skillet over medium heat. Add 2 cloves minced garlic and cook 1 minute. Stir in 1 cup coconut milk, 2 tbsp curry powder and pinch of salt and pepper. Simmer until slightly thickened, about 5 minutes.

Serve

Place chicken tenders on a serving platter with coconut curry sauce for dipping. Garnish with sliced scallions if desired. Enjoy!

Tips for Making Keto Coconut Curry Chicken

• Use unsweetened shredded coconut for the coating.
• Almond flour helps bind the coconut coating to the chicken.
• Bake at 400°F for even browning and juicy chicken inside.
• Full fat coconut milk works best for the creamy curry sauce.
• Add red curry paste for extra heat if desired.

Storing and Reheating

Allow coconut chicken tenders to cool completely before storing in an airtight container in the refrigerator up to 5 days. Reheat in a 400 degree oven until hot and crispy. Freeze coated unbaked tenders up to 3 months. There’s no need to thaw before baking.

More Delicious Keto Chicken Recipes

If you love these keto coconut curry chicken tenders, try out some of these great keto chicken recipes:

• Keto Chicken Cordon Bleu
• Keto Chicken Parmesan
• Keto Lemon Chicken
• Keto Chicken Bacon Ranch Casserole
• Keto Buffalo Chicken Dip

Conclusion

These keto coconut curry chicken tenders provide a crisp, coconutty exterior around tender and juicy chicken. Paired with a quick Thai-inspired coconut curry dipping sauce, they provide a flavorful low carb snack or meal option. The coconut and almond flour coating keeps them gluten free and keto friendly. Enjoy these easy baked chicken tenders on busy weeknights or as party appetizers.

Frequently Asked Questions

What's the best way to cut chicken breasts for tenders?

Slice chicken breasts lengthwise into 1/2 inch strips for even cooking and coating.

How long will they last in the fridge?

Coated or uncoated tenders will last up to 5 days refrigerated.

Can I use coconut flour instead?

Yes, sub an equal amount of coconut flour for the almond flour if desired.

Do I need to thaw before baking frozen tenders?

Nope! You can bake them straight from frozen.

Can I use dairy-free milk in the sauce?

Yes, sub an unsweetened dairy-free milk or coconut cream for regular coconut milk.