Coconut chicken tenders that are egg free as well. A perfect meal for the children.

1 1/4 to 1 1/2 lbs chicken tenders

1 1/2 cups shredded flaked coconuts

1/3 cup sifted coconut flour

1/3 corn starch

1 tsp dried thyme or dried sage

1 tsp garlic powder

1/4 cup + 2 tbsp cool water

1/4 cup + 2 tbsp coconut milk

6 tbsp extra virgin coconut oil or olive oil

Preheat oven to 350 degrees.  Spread coconut in a pie plate or cake pan and set aside. Place flour, cornstarch, salt, thyme or sage, and garlic powder in a bowl and whisk to combine.  Mix in water and coconut milk with a fork to make a smooth pancake like batter.

One at a time, dip each chicken tender in the batter and arrange on a tray.  One at a time, turn chicken tenders in coconut to coat, pressing coconut on with your fingers.  Heat 2 tbsp fat or oil in a 12 inch skillet over medium heat.  When hot start with 1/3 of the chicken.  Do not crowd the pan.  Cook until lightly golden on each side about 1 to 2 mins maximum and transfer to a rimmed baking sheet.  Remove dark bits of browned batter from the pan before adding another 2 tbsp of oil.  When hot, add and cook the remaining chicken in phases.  Repeat until all the chicken is done.

Transfer the tray of lightly cooked chicken to preheated oven and bake about 10 to 15 mins, until chicken is the same color inside and out and registers and internal temperature of 160 degrees.  Serve warm,  Cover and refrigerate leftovers and use within 3 days.