Crispy Coconut Chicken
This recipe for Crispy Coconut Chicken is my favorite Whole30 recipe for chicken! The nuggets are tasty and so easy to make, there’s no reason to buy them frozen. This is one of those skinless chicken thigh recipes that you’ll come back to again and again, yes it’s that tasty. I love to find good crunchy crispy recipes when I’m going low carb or paleo because that’s one thing I always miss, THE CRUNCH!
Skinless Chicken Thigh Recipe
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 thighs I’ve ever found. You can, of course, buy bone in and skin on chicken thighs and make them boneless and skinless. That’s a lot of work though so I like to pay the extra money for boneless/skinless. But only occasionally because I also like money.
Crispy Chicken Thighs
The flaky, crunchy coating is the perfect counterpart to the tender, juicy chicken it surrounds and it’s totally clean eating too. No gluten, no sweeteners, no breading just nuts, coconut, eggs, and oil. Feel free to make them full-size thighs or even cut them more like tenders. And if you really only like chicken breast you can use those too. Although sometimes I find that white meat is just too dry.
Healthy and Versatile Low Carb Crispy Chicken
Using low carb ingredients naturally makes these low carb. But like I said they’re also paleo AND whole30. Make a batch for topping fresh salads all week. Or make ahead and reheat for hot chicken nuggets all week. Oh or serve them with a peanut dipping sauce! Whatever way you choose to enjoy them you can’t go wrong.
- 6 boneless skinless thighs, no additives like injected broth
- 1 cup almond meal or ground almonds
- 3/4 cup dry flaked coconut
- 2 eggs
- 2-3 TBSP oil
- preheat the oven to 400˚
- cut each thigh into 4-6 pieces or leave them bigger for strips
- pat them dry
- 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
- dip the chicken in the egg, roll in almond, lightly dip in oil and then into the coconut
- repeat with all the pieces and bake for about 10 minutes
- turn the pieces over and bake another 5-10 minutes or until baked through and crispy
- if you made bigger strips just cook for a few extra minutes on both sides
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.