I've shared this one twice before, which just goes to show how much my kids like it. The photos on both previous posts were a little lacking, though, so I thought I'd share again.
Also, I found that slightly reducing the amount of coconut oil added to the coating actually yielded a crisper end result (I went from 2 tbs. to 1.5). If you don't want a coconut flavor, you can also use only almond meal for the coating, and use ghee or grass-fed butter in lieu of the coconut oil.
Grain-Free Chicken Nuggets
1 lb. chicken tenders
1 cup unsweetened, shredded coconut
1 cup almond meal
2 tbs. palm sugar
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. allspice
1.5 tbs. coconut oil, melted
1 cup coconut milk
Preheat oven to 375. Combine coconut, almond meal, sugar and spices in a shallow dish. Stir melted coconut oil into this mixture.
Pour milk into a separate dish. Dip tenders in milk, allowing excess to drip off. Next dip into coconut mixture, turning to coat effectively.
Place on baking sheet. Once all tenders are coated, bake for 15 minutes or until crisp.