Ingredients

Chicken:

• 14-16 raw chicken tenders, thawed if frozen
• salt and pepper
• 6 egg whites
• 2 cups coconut flour
• 1 [14-oz.] package of sweetened coconut shreds
Chutney:
• 1 Tbsp. coconut oil
• 1 cup Hi-Lo guava jelly
• 1/2 tsp. freshly grated ginger
• 1 tsp. hot sauce (we recommend Sriracha Sauce)
Pinch of salt
• Juice of 1 lime
• 1 Tbsp. jalapeno peppers, diced

Directions

Chicken:

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with parchment paper. (May need two baking sheets depending on the size of your chicken tenders).
3. Dump the coconut shreds in a large non-stick skillet, and toast on low heat, stirring constantly, until a golden brown color. Remove from heat, pour in a large bowl and allow to cool.
4. Crack the egg whites into a large bowl and set aside.
5. Measure the coconut flour into a third large bowl.
6. Generously season the chicken tenders with salt and pepper on both sides.
7. Working with one tender at a time, roll the chicken in the flour, then dip in the egg whites. Lastly roll the chicken in the coconut shreds until completely covered.
8. Place on the baking sheet and repeat with all the chicken tenders.
9. Cook for 10-12 minutes, until the chicken is cooked through.
Chutney:
10. Heat the coconut oil in a small saucepan and add the jalapeno peppers. Cook on low heat until tender, 3-5 minutes.
11. Add Hi-Lo Guava Jelly and the rest of the ingredients and allow to simmer, stirring occasionally.
12. Simmer for 10 minutes and then pour into a bowl. Place in the fridge to thicken and cool.
13. Serve cool.