These chicken tenders may skip the bread crumbs in favor of crispy shredded coconut, but they'll still keep the whole family happy. Even the kids will love our completely keto honey-garlic sauce. Add cayenne or Tabasco to the sauce for a punch of heat.
Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
Mix the yogurt and vinegar together in a large bowl. Place all of the chicken strips in the yogurt mixture and let sit for five minutes.
Meanwhile, in a separate bowl, mix the coconut flour, shredded coconut, and garlic powder together. Take the chicken one piece at a time and dredge in the flour mixture. Shake off excess and place on the baking sheet. Repeat until all of the chicken is coated. Spray the chicken with the avocado oil and bake for 20 minutes, flipping halfway.
Mix the arrowroot powder and water together and add it to a small pot. Add the honey and garlic to the pot and heat over medium-high heat. Whisk well for one to two minutes or until the sauce thickens. Remove from heat.
Serve chicken strips with the honey garlic sauce. Enjoy!
2 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
