Caitlin's Crispy Coconut Chicken Tenders

I created this recipe after being inspired by my favorite chef Laura Vitale and an amazing author Timothy Ferriss who wrote The 4-hour Chef.  You will love the sweetness of the coconut and the crunchiness of the sesame seeds. This recipe is extremely satisfying. You would never imagine it is paleo, gluten free and sugar free. Serve it with a small salad or your favorite vegetable or both! 

Serves 4-6

Prep time: 50 mins
Cook time: 15 mins

Ingredients:
1-1/2 lb of Chicken Breast, cut into tenders or buy tenders already cut for you
1 cup of Tapioca Flour
1 Egg
1-1/4 cup of Mineral Water, you might need a bit more
2 cups of unsweetened Shredded Coconut
1 cup of Almond Meal
1/2 cup of Additional Tapioca Flour
1 tsp of Granulated garlic
1 tsp of Paprika
6 tbsp sesamee seeds
Sea Salt and Pepper, to taste

Process, 

1) In a large bowl, whisk together the 1 cup of tapioca flour, granulated garlic, paprika, salt, black pepper, egg and mineral water. In a separate bowl, mix together the almond meal, 2T sesame seeds and shredded coconut, set aside.

2) Line a baking sheet with parchment paper and set aside.

3) Take each piece of chicken, dust it in the tapioca flour, dip it in the batter (shake off as much of the excess as you can) and coat it in the coconut mixture, repeat with the remaining chicken.  (**if you put them in freezer for 30 min the batter will stick better..this is optional).

4) Preheat some olive oil in a cast iron skillet, place enough oil to cover all the chicken so it does not burn. Cook both sides of chicken for 3-4 min per side then place on baking sheet lined with parchment paper and bake in oven at 375 degrees for 20-25 min.or until golden brown.  Sprinkle some extra coconut flakes and sesame seeds on top. Yum.

5) Serve and enjoy!