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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, coconut crusted chicken (whole30). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really 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 recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Coconut Crusted Chicken (Whole30) is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Take 1 lb ground chicken
  2. Prepare 1 egg yolks
  3. Make ready 1/2 cup shredded coconut
  4. Take 1/2 cup almond flour
  5. Make ready 1/3 cup almond flour
  6. Prepare 1 tsp onion powder
  7. Take 1/4 tsp garlic powder
  8. Get 1/4 tsp paprika
  9. Make ready 1/4 tsp sea salt and pepper

Dredge chicken tenders in cornstarch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut. Turn over and press into coconut again to coat both sides. Coconut Crusted Chicken Tenders Meal Prep.

Steps 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).

Your baked coconut chicken tenders are going to be the crispiest when served fresh. 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.

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