Crispy Coconut Chicken

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This recipe for Crispy Coconut Chicken is my favorite way to make crispy chicken thighs with boneless skinless thighs.

Prep Time10

Cook Time25

Total Time35

Course: Dinner Recipes

Cuisine: Alaskan

Servings: servings

Calories: 523kcal

Author: Laura

Equipment

Ingredients

6 boneless skinless thighs
3/4 cup almond meal or ground almonds
3/4 cup dry flaked coconut
2 eggs
2 TBSP oil
1/2 tsp salt

Instructions

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 sprinkle with salt
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

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.

Nutrition