Crispy Oven-"fried" Coconut Chicken

I know, we all love fried chicken, but don't love the guilt after licking the grease off your fingers. This lighter oven-"fried" chicken is gluten-free and uses unsweetened shredded coconut as the crust. Hello crunchy toasted coconut! Baking these chicken strips in the oven keeps them moist and crunchy without the need to fry them in oil.

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Servings: 4

Prep Time: 00:00

Cook Time: 00:30

Main Ingredients

2 chicken breasts, sliced

2 large eggs

1 cup shredded coconut, unsweetened

1/4 tsp sea salt

1/4 tsp pepper

1/2 tsp ground ginger* see note

1/2 tsp turmeric* see note

1 tsp red chili flakes* see note


1Line a baking sheet with aluminum foil. Lightly grease with coconut oil. Preheat oven to 400 degrees.

2Slice chicken breast lengthwise into strips. Place the strips between two sheets of parchment paper and take a meat tenderizer (or heavy object, such as a bottom of a pan) and pound strips to even 1 inch thickness.

3In a medium mixing bowl, beat 2 eggs with a fork. In a large mixing bowl, combine coconut flakes, salt, pepper, ginger, turmeric, and red chili flakes.

4Dip the chicken strips in the egg mixture and then dip in coconut flakes to cover. Repeat until fully covered.

5Place the chicken strips onto prepared baking sheet. Bake in oven for 10-15 min, or until chicken is cooked (this depends on the thickness of strips) and coconut has turned golden brown.

6Enjoy with favorite dipping sauce. With the the ginger, I love dipping in a simple Asian inspired sauce.

Additional Notes

  • These spices pair well with the coconut to given that Asian inspired flavor. I have tried Italian spice blend and it tastes great as well. So feel free to play around with your spices, depending on what you are feeling.

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