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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, coconut crusted chicken (whole30). It is one of my favorites food recipes. For mine, I am going to 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 well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Coconut Crusted Chicken (Whole30) is something that I have loved my whole life.

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

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).

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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