The other night, Fabio and I were SO exhausted from work that neither of us had the energy to lift a finger even to reheat leftovers in the microwave. A huge indicator of just how exhausted he was was that Fabio agreed to let us order delivery. Let me tell you, it is a rare occasion that Fabio agrees to get delivery. I don’t know if it’s a Brazilian thing or what, but the man claims that no matter what you order, how quickly it arrives, it never tastes fresh. (It’s all in his head, but let’s keep that between us.)
So we ordered an array of Thai food: peanut chicken skewers, Tom Yum soup (YUM), fried rice, and coconut shrimp. Now, I hate shrimp, but there is just something so delicious looking about the little bugs covered in toasted, crispy coconut. Savory + sweet. Can’t beat it. So I devised a lighter version, made with chicken, rather than shrimp, and baked, not fried. These go *great* with my perfect sweet potato fries.
- 1 lb. chicken tenders
- 1 cup unsweetened shredded coconut
- ½ cup coconut flour
- 1 egg, lightly beaten
- Salt and pepper
- Preheat oven to 375F.
- Combine the coconut flour, shredded coconut, about 1 teaspoon salt and ¼ teaspoon pepper in a shallow dish.
- In a small bowl, add the beaten egg.
- Take each chicken tender and dip into the egg, let the excess drip off. Dredge in the coconut mixture, then lay on a broiler pan OR a cooling rack on top of a baking sheet.
- Bake for about 20 minutes, until chicken is cooked through and the coconut starts to toast (careful, it can burn quickly!).