Crispy Coconut Chicken Tenders


1 lb Chicken breasts, boneless skinless
1 tsp Garlic powder
2 Eggs, large
1/4 cup Coconut flour
1 1/2 tsp Kosher salt
1 Kosher salt & ground black pepper
1/2 tsp Paprika
4 tbsp Lilly K’s Coconut oil
1 Cooking spray, nonstick
3/4 cup Coconut, unsweetened
3/4 cup Panko breadcrumbs


1. Preheat the oven to 400°F (200°C).
2. Prepare your chicken breasts by slicing them thinly.
3. Whisk the eggs in a bowl.
4. Place the coconut, coconut flour, salt, paprika, and black pepper and the breadcrumbs in separate bowls.
5. Dip your eggs first in the coconut flour mixture, then the whisked egg mixture, and lastly the breadcrumbs.
6. Place them on a baking sheet.
7. Bake until tender.