6-8 Large Organic Chicken Tenders
6-8 Bacon Slices
4 Tbsp. Coconut Oil
½ cup shredded coconut and 2 Tbsp. coconut flour
salt and pepper 
paprika and garlic powder
2 Tbsp. Parsley
Preparation
Prepare the coconut coating: in a large bowl (I used a square pictured here), add coconut shreds, flour, and spices. Mix around with fork or hands.
Prepare the chicken: In this particular recipe I prepared the chicken 3 different ways:
Large tender with one bacon strip
Medium tender (cut from large) with about 1/3 bacon strip, toothpick to hold (2-3 pieces from one large tender)
Small bite-size tender (cut from large) with about ¼ bacon strip, skewer to hold with 4 pieces (one large tender.
You can do what I did or choose ONE of the above, or do your own thing, but the spice/coating combination is perfect!
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 gently with wrapped tenders as the bacon can come undone! Repeat with the various sizes of tender combinations, coating every nook and cranny 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!
