1 lb. chicken tenders (You can use chicken breasts for this recipe. Simply cut the breasts into tender-shaped sticks and follow the rest of the recipe!)
1/4 cup shredded unsweetened coconut
1/4 cup coconut flour
1/2 cup almond meal
1 teaspoon pepper
1 egg beaten
1 tablespoon almond milk
Preheat oven to 450. Line a baking sheet with parchment paper.
In a small bowl mix together shredded coconut, coconut flour, almond meal and pepper - this is the "breading".
In a separate bowl mix beat one egg and milk
Dip the chicken (raw, cut tenders) into egg mixture, and then dip into breading until all chicken is coated.
Place the chicken tenders on lined baking sheet. Bake at 450 for 10-15 minutes, flip and bake for an additional 10 minutes until outside of chicken is crunchy. Enjoy!