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Preheat the oven to 400°F. Place chicken breast on a cutting board and position a knife parallel to the cutting board. Slice chicken breast in half horizontally. Season chicken breast halves with salt and pepper. Slice each halve into vertical tenders (about 1 1/2 inches wide and 3 to 4 inches long). Place rice flour in a wide, shallow bowl. Lightly beat eggs and soy sauce in another shallow bowl. Combine panko and shredded coconut in a third bowl.
Heat coconut oil in a large skillet over medium-high heat. With a single hand and working with 1 piece of chicken at a time, dredge chicken in rice flour, shaking off excess, then dip into eggs, allowing excess to drip back into the bowl. Use your dry hand to dredge chicken in the panko-coconut mixture, pressing slightly to adhere the coating. Continue with remaining chicken.
Fry 3 to 4 tenders at a time, taking care not to overcrowd the pan, until golden brown, 2 to 3 minutes on each side. Transfer finished chicken to a baking sheet, and repeat with remaining pieces. Bake the chicken pieces until just cooked through, about 5 minutes. Serve immediately, with lime wedges, if desired.