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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!