Get ready to transform your boring chicken routine with these mind-blowingly delicious Paleo Crispy Coconut Chicken Fingers! Imagine biting into a perfectly crispy, golden exterior that gives way to tender, juicy chicken - all while staying completely gluten-free and health-conscious. These aren't your average chicken fingers; they're a game-changing recipe that proves healthy eating can be absolutely mouthwatering and satisfying.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Paleo, Gluten-Free
Serves: 4 servings
Ingredients
- 1 pound chicken tenders
- 1 cup shredded coconut
- 1/2 cup almond flour
- 2 eggs
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even cooking.
- In a shallow bowl, whisk together the two eggs until well combined. Season with a pinch of salt and pepper to taste.
- In another shallow bowl, combine the shredded coconut and almond flour. Mix thoroughly to ensure an even distribution of both ingredients.
- Take each chicken tender and first dip it into the egg mixture, allowing any excess to drip off.
- Next, transfer the chicken tender to the coconut and almond mixture. Press the mixture onto the chicken to coat it evenly, ensuring that each piece is well covered.
- Place the coated chicken tenders on the prepared baking sheet, ensuring they are spaced apart to allow for even cooking and crisping.
- Once all the chicken tenders are coated and on the baking sheet, place them in the preheated oven.
- Bake for about 20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. You may want to flip the tenders halfway through cooking for even browning.
- Once cooked, remove the chicken fingers from the oven and let them cool for a few minutes before serving.
- Serve the crispy coconut chicken fingers warm, paired with your favorite dipping sauce or a fresh side salad for a complete meal.
Tips
- Pat your chicken tenders completely dry before coating to ensure maximum crispiness and better adhesion of the coconut-almond mixture.
- For extra crunch, consider toasting the shredded coconut and almond flour mixture in a dry skillet for 2-3 minutes before coating the chicken.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
- For best results, space chicken tenders evenly on the baking sheet and avoid overcrowding to allow proper air circulation and crispy coating.
- If you want an extra golden color, brush the chicken lightly with olive oil before baking or broil for the last 1-2 minutes of cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 30g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 120mg
