Eating Low with Amy
Low Hassle, Low Carb Recipes
Episode 40: Coconut Chicken Tenders
Hey this is Amy and welcome to eating low.
Today were going to be making Coconut Chicken Tenders and they’re going to be chicken tenders that we’ve kind of covered in coconut flakes which you see here and then we’re going to bake them and it’s going to come out really tasty.
So what I’ve done is I put one egg and I whisked it with lick a whisk and were going to dip the chicken on that and then over here we’ve got the coconut and this is one-cup flakes coconut. A quarter teaspoon of garlic powder, a quarter teaspoon of pepper and a half-teaspoon of salt and I just kind of blended that all together, so that when we’re going to cook the chicken each little pieces going to get the seasonings and the coconut.
So I got my chicken tenders and you can use just the regular fresh chicken tenders. I’m using my little frozen guys that I always use because I'm lazy and their easy to keep in the freezer. So were just going to dip them in the egg and then we’re going to put them in the coconut, just going to cover them. It’s going to stick on there and you don’t have to worry if they don’t get completely covered in coconut. That’s actually probably better. There are carbs in the coconut flakes but it’s minor. I mean you’re not going to be taking like a couple of coconut and eat it all at once. So I won’t worry too much about it and I’m just going to cover this guys and this is going to be kind of like your breading if you were to make like a breaded chicken tender.
I’m just going to use the rest of my chicken tender because this will be my meal for enjoying the week and so I’m kind of excited. I never really liked coconut when I was little and now that I’m older, I like coconut milk, I like and I'm not so big on like coconut flaky type stuff but I’m hoping that on chicken, it’s going to be pretty tasty. And then I pre-heated my oven to 400 degrees to make sure you that before—you pop them in and we’re going to cook down for lets start 25 minutes and we’re going to flip on that 15 minutes, so you have time for—oh gosh this ones kind of hairy. The coconut makes it look like hair. I don’t get this like weird and they came in my package of chicken tenders. They are like little tiny and this are like baby chicken size chicken tenders. There's one in there and that happen to go into years, look like an odd shaped one. Now I’ll just do this little guys anyway. It will be fun and you can use a pound of chicken. I’m just using the frozen one though I’m not really sure how many chicken tenders left are like pounded like. I’m guessing, its probably half female of chicken that you would have if you were making the recipe with a fresh chicken. Let’s just go get a pound of chicken from your grocery store.
All right, I’ll wash up my hands and then what I’ve got is one-third cup of melted butter and we’re just going to put this over the top of the chicken and I’m trying to get it on the chicken and not all over the place and just enough. And kind of little too much on the first two. All right, so I’m going to pop these guys in and then we’ll flip it on a 15 minute mark. Oh, hot and then we will after 25 minutes they hopefully will be done, so I’m going to set my timer and we will be right back. We’re going to get the things done. Okay see you soon.
So I gave my chicken tenders a few more minutes. I probably did about 30 to 33 minutes and from mine and mine are from frozen so if you’re using fresh it will probably take less time. I think because mine are frozen, it took a little bit extra and they came out—they’re not the most beautiful things but they do look like very coco to me. They look like they are covered in cute little coconut stuff, so we’re going to taste them. Hmm, it’s tasty the coconut. I think the coconut and the butter somehow seeped into the chicken and it gives the chicken kind of a sweet sort of coconut flavor. And you can probably—if you wanted the coconut to crisp out a little bit give a little extra time because some of my coconut is nice and brown and then the other one is sort of like kind of plain coconut regular you know. And this is definitely a keeper, I’ve probably to have keep practicing to get it to look a little prettier than what may came out but they’re really tasty no matter how they look. They’re very good and its certainly a nice change from just plain old chicken tenders.
So anyway thanks for eating low with Amy.
Transcription by:
Scribe4you Transcription Services