Hi everyone! I’m Ali from SoooPaleo, and I am so thrilled to be doing a guest post for Civilized Caveman today. I have been following Civilized Caveman for almost two years since I first started my Paleo journey to heal gut issues and focus on eating clean, real food. Their recipes and incredible attitude have been so inspiring to me, and I am really excited to be sharing a recipe with you all today.
I have to admit that I am having a bit of a love affair with my cooking and eating these days. I am writing my first cookbook Bowls of Love, and I am constantly writing recipes, cooking, tasting, and daydreaming. Lucky for you (and me!), my incredible photographer Erica Gannett was overshooting for the book yesterday when the Civilized Caveman Team and I finalized the topic for this guest post. I quickly whipped up my favorite chicken finger recipe so Erica could have a taste and take some beautiful photos.
As for my food philosophy, I have to admit that I am always planning what I will eat for lunch before my breakfast is even over. Some see that as obsessive, but I think that I am just a great planner! Food to me is my single best outlet for creativity, sharing joy, and spreading love. I have been known to make a lot of friends at the grocery store, farmers market, and restaurants while my passion and excitement is oozing out of my skin.
If you ask me, nuts go in EVERYTHING. I really feel for allergy sufferers on this one because if it were up to me, I would have nuts in my salads, crusted on my meats, roasted with veggies, and of course in every dessert. I am all about crunch and texture, so I think you could never go wrong with an extra handful of nuts thrown into the mix.
Today’s recipe of cashew coconut chicken fingers is a really simple and delicious recipe that can be made ahead of time and packed for lunches. We all know that meal planning and prep are huge commitments, and this recipe can get you ready for the week in just 20 minutes! I double the recipe all the time to have enough to last the week. Crisp them up as much as you like, and if you are really feeling dangerous, grab a handful of cashews on the side!
Coconut Chicken Tenders
Ingredients
- 1 pound boneless skinless chicken tenders
- 1 egg
- 1/2 cup cashew flour
- 1 cup unsweetened shredded coconut
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon of cinnamon
Instructions
- Preheat oven to 375 degrees
- Beat egg in a bowl and set aside
- Mix cashew flour, coconut, and spices in another bowl or dish
- Dip each chicken tender lightly in the egg and then in the batter
- Place the coated chicken tenders on a baking sheet lined with foil or parchment paper
- Bake for 15-20 minutes (tenders will be golden brown and have no pink on the inside)
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OMG, these were awesome! I tweaked it to my tastes using chicken thighs vs. breast, coconut flour vs. cashew (cause it was what I have) and cumin vs. cinnamon because I like it better. These will stay on my menu and I will make them only for my V.I.P’s. Thank you!
How amazing does that sound!!! Thanks for the variation!
I know this is an old recipe here but I am just trying it for the first time. So I didn’t have cashew flour and couldn’t find it, I realize now, I could have made some but I used almond flour because I read it was a decent substitution. I’m trying to do the whole Keto thing. I had gastric bypass surgery in 2010. I recently, over the winter, gained 25 pounds and need to get back on my high protein low carb game. So, here I am. It smelling delicious in the oven as we speak.
I also love to make almond flour coated chicken fingers! How did they come out???
Jeremy
Team Caveman
In one step, you combine all the dry ingredients together, then you say to dip the chicken in the egg, then into the batter. What batter? It’s a yummy dust, at best. Too dry to eat. Suggestions?
The recipe, besides the egg, has no liquid. It goes from listing all the dry ingredients, then says to dip the chicken from the egg into the batter. I’m missing something? I loved everything else, but it’s dusty to bit into. Help me out on that, and I’ll happily go 5 stars!
Yum! I love coconut, what a perfect dish Tiffany! I add spicy brown mustard to the sweet chili sauce.
Yum, chicken tenders do bring back memories! Coconut flavored one sound real delicious!
It’s hard to believe that these chicken strips are baked and not fried, they look so crisp, golden and delicious!
Can these be frozen if I make a large batch for several meals? If so freeze before or after baking?
Thank you
I have never tried it. If I did, I would probably do it after making them, then crisp them again in a pan or the oven.
Made these tonight! Amazing! Next time I am making some pineapple mango salsa to go with them!
I love doing chicken fingers this way. I, personally, don’t like coconut, so I use chopped walnuts and almonds and a few peanuts (not a nut, but that’s ok). I don’t use flour at all, just the dust from the nuts, but I also get in with my fingers and really press the chopped nuts in well.
If you don’t do nuts, I’ve also done sweet potato as a ‘breading’. Just mash cooked sweet potato and pack around chicken, then bake!
Christina Major
Naturopath, Herbalist, Holistic Nutritionist
These look delicious; I can’t wait to try them very soon! And Ali, I am just like you-planning my next meal before one is even over…..we’re not obsessive, just, like you, said, good planners! (and foodies ;)
Good planners and foodies :) :) :) !!!!!!
Can’t wait to make these! What would be a good side?
Some cauli rice or mashed potato yum!
I made these with coconut flour instead of cashew flour and they were wonderful! Love this recipe and the taste. Very light. thanks
You’re welcome. Glad the substitution worked for you!
Hi Pamela,
How much coconut flour did you use?
My son has nut allergy, so can I use coconut flour instead?
You can, I’m just unsure what the consistency would be like. Let me know?
Could you replace the cashew flour with coconut flour?
Good question, and I am not totally sure how they’d turn out. Why don’t you go for it and let me know?