1/4 cup coconut flour
1 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
2 eggs, beaten
1 cup unsweetened shredded coconut
1 pound chicken tenderloins (or 3 breasts, sliced lengthwise into 3 tenders each)
2 tbsp coconut oil, melted
Preheat the oven to 400 degrees F. Place a wire rack on a rimmed baking sheet lined with parchment paper and lightly brush or spray with melted coconut oil to prevent sticking.
Arrange the following ingredients in 3 separate medium bowls: 1. the coconut flour mixed with the sea salt, black pepper, and garlic powder, 2. the beaten eggs, 3. and the shredded coconut
Coat the tenderloins in the coconut flour mixture, shaking off any excess. Then dredge them in the eggs, and finally roll them in the shredded coconut.
Place the coated tenders on the wire rack. Avoid overcrowding.
Using a pastry brush, lightly brush the tenders with melted coconut oil.
Bake tenders for 24 minutes, flipping halfway through.