Saturday, August 11, 2012


6-8 large chicken tenders
6-8 slices of bacon
½ cup shredded coconut
2 tablespoons coconut flour
1 tablespoon paprika
1 tablespoon parsley
1 teaspoon garlic powder
salt and pepper
4 tablespoons coconut oil

Prepare the coconut coating: in a large bowl, add coconut shreds, flour, and spices. Mix around with fork or hands.

Prepare the chicken, in one of three ways: (1) Large tender with one bacon strip. (2) Medium tender (cut from large) with about 1/3 bacon strip, toothpick to hold (2-3 pieces from one large tender). (3) Small bite-size tender (cut from large) with about ¼ bacon strip, skewer to hold with 4 pieces (one large tender).

Prepare the chicken raw and bacon raw, before coating. Lay the bacon strip on a cutting board to measure the size of your tender if you decided to cut them; if not, just wrap the big tenders. Cut bacon and wrap, secure with toothpick or skewer.

Heat skillet to medium heat, add coconut oil. Allow to heat.

Dip the large tenders, coat evenly by flipping or coating with hands, be gentle with wrapped tenders as the bacon can come undone. Repeat with the various sizes of tender combinations, coating with coconut and spices.

Add each tender to oil, one at a time, let cook for about 3 minutes, flip tender cook for 3 and repeat about 3 times. If you have a cover, cover the bacon wrapped tenders for ONE of the round of 3 for a completely cooked chicken tender. Add more parsley towards end for taste and garnish. Remove, allow to cool and enjoy!

bacon recipe courtesy of: Nick Garcia, The Cafe Wellness, May 30, 2012

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