Gluten-Free Coconut Chicken
Indulge in the tropical flavors of Gluten-Free Coconut Chicken, a crispy, golden-brown delight that's as healthy as it is delicious! This recipe transforms boneless, skinless chicken breasts into a masterpiece with a crunchy coating of coconut flour, savory seasonings, and unsweetened shredded coconut. Perfect for those avoiding gluten, this dish combines a simple dredging technique with pan-frying and oven-baking for tender, juicy chicken that's packed with texture and flavor. A final flourish of fresh lime wedges and cilantro adds a zesty, aromatic touch, making it an irresistible choice for a wholesome weeknight dinner or an impressive meal for guests. Ready in just 35 minutes, this recipe is a quick, gluten-free, and family-friendly option that's sure to become a favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Coconut flour
- 2 pieces Large eggs
- 1.5 cups Unsweetened shredded coconut
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 cup Coconut oil or olive oil
- 4 pieces Lime wedges
- 2 tablespoons Chopped fresh cilantro
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.
Set up a dredging station with three shallow bowls. In the first bowl, mix coconut flour with salt, pepper, garlic powder, and paprika. In the second bowl, beat the eggs. In the third bowl, place the shredded coconut.
Dredge each chicken piece in the coconut flour mixture, ensuring it's fully coated.
Dip the flour-coated chicken into the eggs, allowing any excess to drip off.
Finally, coat the chicken in the shredded coconut, pressing gently to adhere the coconut to the chicken.
In a large skillet, heat the coconut oil over medium-high heat. Once hot, add the chicken pieces in batches, cooking for about 2-3 minutes per side until golden brown.
Transfer the browned chicken pieces to the prepared baking sheet.
Bake in the preheated oven for 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving.
Garnish the chicken with lime wedges and fresh cilantro before serving.
Nutrition Facts
Calories |
3711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.7 g | 323% | |
| Saturated Fat | 196.1 g | 980% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 3201 mg | 139% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 19.8 g | ||
| Protein | 260.8 g | 522% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 212 mg | 16% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3505 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
