Crispy Coconut Chicken

January 24, 2019
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We don’t do chicken nuggets at my house. I KNOW they are easy but I’m just not sure what’s actually in them & I haven’t yet found a chicken nugget I truly like.

These on the other hand are easy to make & are clean & yummy.

I have two sauces I like to dip these with a Coconut Curry Sauce & a Spicy Orange Sauce. Click on the links of the recipes.

I LOVE the Coconut Curry Sauce & my kids like the Zesty Orange Sauce (this one is NOT clean but yummy)- go figure!!

I typically make a double recipe & save half to heat up again in the oven another night during the week. Cook once, eat twice!

One thing to note is, I use a good set of tongs for this next step so my hand doesn’t feel like it’s going to fall off… here’s my favorite.

1 pound chicken tenders (or chicken breast cut into strips)

1/2 cup almond flour

2 eggs (beaten)

1 cup unsweetened coconut flakes

Salt & Pepper

Optional Marinade:

2 Tablespoons apple cider vinegar (with the mother)

2 Tablespoons coconut aminos

1 Tablespoon toasted sesame oil

  1. If you chose to marinate the chicken, mix all the marinade ingredients, dry the chicken & place the chicken in the marinade. Marinate at least 30 minutes but you could leave it overnight too.

  2. Preheat the oven to 350º & line a sheet pan with parchment.

  3. Next step is to batter the chicken. I use three dishes or bowls for this. Place the almond flour in one with some salt and pepper, the coconut flakes in another & the beaten eggs in the third.

  4. Using your tongs, coat a strip with the flour, then dip it in the egg & last cover it with coconut flakes & place it on the sheet pan. Coat all the strips in this way.

  5. Bake the chicken strips for 15-20 minutes until golden brown.

  6. While the chicken is baking, make your sauce of choice OR both sauces! Here’s those recipes again: Coconut Curry Dipping Sauce & Zesty Orange Sauce

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