Crispy Coconut Chicken is my favorite Whole30 recipe for chicken, it’s tasty and easy to make and my kids enjoy chicken nuggets right alongside of me.

 

I don’t often buy boneless skinless chicken parts, so when I do it’s for a good reason. Crispy Coconut Chicken is one of the best uses of boneless skinless chicken I’ve ever found, the flaky crunchy coating is the perfect counterpart to the tender juicy chicken it surrounds and it’s totally clean eating too. No gluten, not sweeteners, no breading just nuts, coconut, eggs and oil.

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Crispy Coconut Chicken
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Ingredients
Servings
Ingredients
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Instructions
  1. preheat the oven to 400˚
  2. cut each thigh into 4-6 pieces or leave them bigger for strips
  3. pat them dry
  4. set up an assembly line in this order, bowl #1 beaten egg, bowl #2 almond meal, bowl #3 oil, bowl #4 coconut, at the end of this place a lightly greased baking sheet
  5. dip the chicken in the egg, roll in almond, lightly dip in oil and then into the coconut
  6. repeat with all the pieces and bake for about 10 minutes
  7. turn the pieces over and bake another 5-10 minutes or until baked through
  8. if you made bigger strips just cook for a few extra minutes on both sides
Recipe Notes

Cut the chicken big for strips or cut them small for nuggets, they're good both ways, you just need to adjust your cooking time accordingly. I like the strips served on a giant salad with a nice spicy mayo chipotle dipping sauce but my kids prefer nuggets and a less spicy sauce.