Crispy Coconut Crusted Chicken (Keto and Paleo Friendly)
Didn’t think that crispy chicken was possible on keto? Well good news keto fam, it is totally and completely possible! These crispy, coconut crusted chicken tenders are awesome! They work great whether you’re keto, paleo, or none of the above. I’m pretty sure I say that about most of my recipes, but hey, it’s true! Now, these go FANTASTIC with my homemade spicy mango chutney. However, the chutney is not keto friendly, if I find a way to have a semi keto version of it, I’ll be sure you update everyone. These can be cooked in both an airfryer, traditional fryer, or just pan-fried. This recipe is fairly simple, the breading process takes time, but overall an easy recipe.
These were such a hit with Cody’s family, and I’m sure yours will love it to! Comment below to let me know what are your favorite dipping sauces are!
- 2 chicken breasts, butterflied, than cut into strips
- 2 eggs
- shredded coconut
- coconut flour (keto) or Cassava flour (paleo)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper (or less)
- 1 tsp dried thyme
- salt and pepper
- Neutral oil for frying, I use refined coconut, but avocado or peanut, if you aren’t paleo, will work.
Coconut Breaded Chicken
To begin, prep your breading station: Plate one will consist of your coconut or cassava flour. Mix spices and egg in plate two, and then the shredded coconut on plate three. I’m not going to tell you how much to use, because it can vary quite a bit. However, it’s safe to say you will need more than you originally put in. Dip chicken into the flour, then into the egg, and then finally coat in the shredded coconut. Fry at 350F oil, careful not to crowd the pan, until chicken is cooked through and your coconut is gold brown and delicious.