Coconut Crusted Chicken (Whole30)
Coconut Crusted Chicken (Whole30)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, coconut crusted chicken (whole30). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

I think you could replace the coconut flakes with cashews and vice versa. You can replace the cashews with pecans, or follow this Pecan Crusted Chicken recipe. We also have a Healthy Chicken Tenders recipe that uses almond/coconut flour.

Coconut Crusted Chicken (Whole30) is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Coconut Crusted Chicken (Whole30) is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook coconut crusted chicken (whole30) using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Coconut Crusted Chicken (Whole30):
  1. Make ready 1 lb ground chicken
  2. Make ready 1 egg yolks
  3. Prepare 1/2 cup shredded coconut
  4. Take 1/2 cup almond flour
  5. Make ready 1/3 cup almond flour
  6. Get 1 tsp onion powder
  7. Take 1/4 tsp garlic powder
  8. Make ready 1/4 tsp paprika
  9. Make ready 1/4 tsp sea salt and pepper

Turn over and press into coconut again to coat both sides. This coconut turmeric chicken is such a rich and creamy dinner recipe. Years Coconut Crusted Chicken Tenders Meal Prep. Your baked coconut chicken tenders are going to be the crispiest when served fresh.

Instructions to make Coconut Crusted Chicken (Whole30):
  1. Preheat oven to 375. Prepare a parchment lined baking sheet.
  2. Combine 1/2 cup almond flour, shredded coconut, salt and pepper and mix in a bowl.
  3. In a separate bowl, combine the ground chicken, 1/3 cup almond flour, onion powder, garlic, paprika, sea salt, pepper and egg yolk.
  4. Melt coconut oil in pan.
  5. Roll chicken into balls and roll in shredded coconut bowl, flatten into patty.
  6. Repeat making about 10 patties.
  7. Brown patties in the pan with coconut oil (3 to 4 mins).
  8. Transfer patties to baking sheet and cook through (20 to 25 mins).

There's really no way around that. However, if you'd like to make them up ahead of time you can absolutely do that, too. There are two ways you can do this and still have your paleo coconut chicken come out well. Paleo coconut flour/coconut crusted "chicken nuggets" Archived. This topic is now archived and is closed to further replies.

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