Caribbean Skillet Chicken Tenders (AIP Paleo, AI Keto)
These crispy, crunchy chicken tenders are prepared in minutes and are gluten-free, dairy-free, soy-free and corn-free! Add ’em to a salad or veggie plate for a perfect weeknight meal.
  1. In a medium-sized bowl, add dry ingredients: the coconut shreds, garlic powder, cinnamon, ginger and turmeric.
  2. In a different bowl, combine liquid ingredients: the coconut milk, coconut aminos and fish sauce.
  3. Let 1 TBSP coconut and palm oil shortening melt in a skillet over medium-high heat while you coat your tenders.
  4. Lay half of your tenders in the liquid bowl. Turn tenders over to coat both sides.
  5. Use a fork to transfer tenders to the bowl of dry ingredients. Turn them over to coat both sides.
  6. Place tenders in skillet. Flip when you notice the bottoms browning.
  7. Meanwhile, dip the remaining tenders in the wet and then dry ingredient bowls.
  8. Add the rest of your coconut and palm shortening as needed while browning tenders.
Recipe Notes

We use just a bit of coconut shreds.  They don’t provide an all-over coating that you might expect from a traditional chicken tender, but it’s just enough to get the crispy crunch you might be missing!  You can add more if you’re looking for additional crunch!  (It might require you to add an egg to your wet mixture in order to get it all to stick well.   Omit for AIP, of course.)