I came up with this chicken recipe on a whim one night last week. I knew that I wanted to make a Pineapple Teriyaki sauce (recipe to come!), and wanted some deliciously crispy chicken to go underneath.
It had to be crispy to hold up to the sauce, and I wanted it to be easy... I mean this was a week night creation after all. I knew almond flour would make a good coating mixed with some savory spices, but I wanted to up the "crunch" factor to make it just right. So I came up with a secret ingredient. ;)
This worked out perfectly on the first try (don't you love it when that happens...) & I knew it had to be shared soon! I took to Instagram & Facebook for some feedback from you guys, and you agreed! So I bumped this up to the top of my "to-post list" and am here to share it with you today.
It's amazing how all of the chicken pieces-- both breasts and thighs-- cooked perfectly at once. I did a quick pan-fry at the beginning to get the browning started, but this can also be done solely in the oven to simplify the process.
It has that perfect hot, salty/savory crunch but is balanced out perfectly by a touch of natural sweetness from my secret ingredient (the one that gives it that extra crispy texture)...unsweetened coconut!
Try this recipe on the Whole30, or any time: for tenders, nuggets, and more! I think you & the WHOLE family will love it.
P.S. Don't forget to see my notes below for making it extra crispy with one extra step (a quick pan-fry).
- 2 lbs boneless, skinless chicken (I used breasts and thighs)
- 3/4 cup almond meal/flour
- 3/4 cup unsweetened shredded coconut
- 1/2 tsp each: chili powder, dried onion, garlic powder, salt, pepper (plus more salt, to taste)
- 1 egg
- olive oil spray*
- baking sheet
- parchment paper
- 2 shallow bowls
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper and set it aside. Whisk an egg in one bowl. In the other bowl, combine the almond flour, shredded coconut, and spices.
- Pat the chicken pieces dry, then coat them one at a time repeating until all of the chicken is coated:
- Dip the chicken into the egg, then flip to coat on both sides.
- Press the chicken into the coating mixture, then flip & repeat to coat both sides evenly.
- Lay the chicken onto the parchment-lined baking sheet.
- Once all of the chicken pieces are coated, give them an even mist of olive oil spray to help them brown.
- Bake for 20 minutes to cook the chicken through. If you want more browning action, try turning on the broiler for the last few minutes.
- Remove from the oven, sprinkle with a little extra sea salt, and serve hot!
- I use a "Misto" refillable mister where you add your own olive oil. You can use whatever cooking spray you like.
- If you don't mind pan-frying, it's a great way to add extra crispiness and browning. Here's what you would do:
- After step 2 is complete, heat 3 Tbsp of coconut oil in a large skillet over medium high heat.
- Cook the chicken in batches (so you don't crowd the pan) for 2-3 minutes on each side (just long enough to brown; but not to cook through).
- Lay the chicken out on a parchment-lined baking sheet, and bake at 375ºF for 10-15 minutes to finish cooking through.
- Finish with a sprinkle of sea salt & serve!