Baked Crispy Coconut Chicken + Creamy Coconut-Lime Dip
Ingredients
- Ingredients:
- 4 chicken breasts, cut in half lengthways and pounded to an even thickness
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 1/3 cup gluten free flour
- 1 cup almond flour
- 4 Tbsps shredded unsweetened coconut, I love "let's do organic" brand
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 2 large eggs
- avocado or coconut cooking oil spray
- freshly chopped cilantro, to garnish
- lime slices or wedges, to serve with
Coconut-lime dip:
- 1 cup plain coconut yogurt, or plain Greek yogurt
- 1 Tbsp fresh cilantro leaves, finely chopped
- zest and juice of 1 fresh lime
- ½ tsp chili flakes, or to taste
- ¼ tsp garlic salt
Instructions
- In a small bowl combine all coconut-lime dip ingredients, and whisk well; refrigerate until ready to serve.
- Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
- Season the chicken with sea salt and pepper on both sides.
Prepare 3 stations:
- One plate with just your gluten free flour, second, a shallow dish with beaten eggs and a third plate with almond flour, Italian seasoning, shredded coconut and garlic powder all whisked together well.
- Dredge chicken into the flour first to very lightly coat on all sides, then dip into the beaten eggs, dripping off the excess.
- Next, dredge the chicken into the almond-coconut mixture, gently pressing to evenly adhere this mixture on all sides of your chicken.
- Place the chicken on the prepared baking sheet and very lightly spritz with avocado oil, or coconut oil cooking spray.
- Bake for 20 minutes in your preheated oven, carefully flipping chicken over at the halfway mark.
- Bake just until your chicken is cooked through, golden-crisp, and no longer pink in the center.
- Serve with your creamy coconut-lime dip and enjoy!
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