← Nouns Cooking · Plant-Based

Ingredients

• 600 g chicken breast or mini fillets, cut into strips
• 50 g Tapioca starch
• 2 large eggs
• 100 g unsweetened desiccated coconut
• 1 tsp Paprika
• 1 tsp Garlic powder
• 1 tsp Salt
• 1 Lime, zested, then cut into wedges
• 1 tbsp Coconut oil, melted
• 4 tbsp Mayonnaise
• 1 tbsp Dijon mustard

Method

1. Heat the oven to 220°C (425°F). Line a large baking tray with baking paper and set a wire rack on it, if you have one, so the tenders crisp all over.
2. Set up three shallow bowls: tapioca starch in the first, the eggs beaten in the second, and the coconut mixed with the paprika, garlic powder, salt and lime zest in the third.
3. Dredge each strip in starch, shake off the excess, dip in egg, then press firmly into the coconut. Lay on the rack and drizzle with the coconut oil.
4. Bake for 15–18 min, turning halfway, until golden and the chicken is cooked through to 75°C (165°F). Coconut browns fast, so cover loosely with foil if it darkens before the chicken is done.
5. Stir the mayonnaise and mustard with a squeeze of lime and serve with the tenders and lime wedges.

Tips

• About 40 g protein per serving. Coconut is not a tree nut for most people with nut allergies, but check with your allergist.
• Arrowroot or cornflour can replace the tapioca starch.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food The Modern Proper