It’s no surprise that I love to Instagram my food and drinks. But sometimes dinner is not what I consider “Instagram-worthy.” Or perhaps I have posted too many pictures for one day (there’s usually a one-picture limit during the week) and it never makes it to my Instagram feed.
But honestly, that’s okay. Everyone doesn’t need to know every detail of my diet (like when I ran out of coffee beans on Monday and I had to run into Dunkin’ for a cup). Though I like to believe that everyone is interested in every detail of my diet.
This particular dinner wasn’t anything special. Or beautiful and glamorous.
But it was delicious. And filling.
And I was completely satisfied with my Coconut Chicken Strips despite the fact that I didn’t Instagram. And I must admit, I kind of felt like a kid eating these chicken tenders.
The recipe is simple and comes together in under 30 minutes. So it’s perfect for a weeknight.
The chicken tenders are sprinkled with salt and pepper and then simply dredged in the flour (I used an all-purpose gluten-free blend), then dipped in egg, then dredged in a mixture of panko (I used a gluten-free brand) and coconut.
Bake for 6-8 minutes per side and serve with your choice of dippings (I know, it’s not a word).
I served our tenders with leftover dressing from the weekend and the remaining homemade ketchup.
I don’t think I’ve ever made true chicken tenders from scratch but they hit the spot.
Sometimes you don’t want to be fancy.
And sometimes, it’s okay not to Instagram your dinner.