⅓ cup sifted coconut flour
1 ½ teasoons salt
¾ teaspoon ground black pepper
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. garlic powder
3/4 c unsweetened shredded coconut
1/2 c ground walnuts
1 T olive oil
1/3 C extra virgin coconut oil,melted
Preheat oven to 400 degrees.In a shallow dish place coconut, and walnuts. In another shallow dish place coconut flour, salt, pepper, basil, oregano, and garlic powder. and in a third dish whisk the eggs, oil and water. dredge chicken first in coconut flour, then egg and then coconut. place the tenders on a pan that has been brushed with olive oil. when all of the tenders are ready for the oven drizzle with melted coconut oil. Bake for 15-20 minutes flipping half way through.
Serve with brown rice and steamed vegetables.