Whole30 Coconut-Crusted Chicken Tenders

In case you were wondering, YES, you DO want an air fryer.

My amazing husband got me an air fryer for Christmas.  Unlike my Instant Pot that totally intimidated me and I was afraid to use for the first week, I could not WAIT to dig into my air fryer.

First thing I made was french fries.  They were yummy.  Second thing....was this...a family favorite recipe pre Whole30.  It uses lots of things that are not compliant.  THANKFULLY, I tested some theories and adjusted to Whole30 Compliant.  Cannot believe this experiment worked so well!  DELICIOUS and EASY CLEANUP!!  Win-win!

Coconut Crusted Chicken Tenders

1 1/2 Lb Boneless, Skinless Chicken Breast - sliced into 1/2" strips (or 1 1/2 Lbs of Chicken Tenderloins)

2/3 Cup ArrowRoot Powder

1 tsp paprika

1 tsp salt

2 eggs, beaten

Unsweetened Flake Coconut

Avocado Oil Spray (like Chosen Foods OR Avocado oil in a Mister)

Preheat Oven to 225 degrees (this will be to keep "waiting" tenders warm as you fry in batches).

Prepare two sheet pans - cover with foil, parchment or silicone baking mat.  (One will be used for your precooked tenders, one will be used to keep the cooked ones warmed in the oven). 

Prepare your coating stations - 

1. Arrowroot powder with paprika and salt, mixed together (put in large bowl)

2. Two beaten eggs in shallow dish; 

3. Unsweetened Coconut Flakes in a shallow dish

Preheat your Air Fryer to 400 Degrees.

Pat the chicken tenders dry and add to bowl of Arrowroot powder & Spices.  Mix well until all of the chicken pieces are generously coated with the mixture.  It will be dry an powdery.

Dip pieces into the beaten egg one at a time, then into the coconut flakes. Set on one of the baking trays and continue coating the rest of the chicken pieces. 

When all the pieces are coated, spray with avocado oil spray.  Flip and spray again.  This step helps the coating stick well in the air fryer.

Place 4 or 5 tenders in the basket of your fryer and place in your machine.  Cook for 5 minutes, flip and cook 3-5 minutes more until crispy and the chicken is cooked through.  As you remove from the air fryer, add to the empty baking sheet and place in the warmed oven.  Continue cooking the chicken in batches in the air fryer until done. 

Serve immediately.  I served with raw veggies and Whole30 Dump Ranch.  I also made a mock Chick-Fil-A sauce by mixing 1/2 Cup Whole 30 Mayo, 1/4 Cup Whole30 BBQ Sauce, 2 Tbs yellow Mustard, 1 tsp Lazy Kettle Liquid Smoke and mix well.  It's not QUITE CFA sauce, I'm still playing with this one. 

Note: If you do not have an air fryer, you can pan fry them in about 1" of avocado oil OR you can bake them at this point at 400 degrees - about 20 minutes, flipping halfway through.  Bake until crispy and golden brown and that the chicken reaches an internal temperature of at least 165 degrees.