I decided to try something a little new when I was making chicken this week. I am a huge coconut fan. I thought maybe I could give my chicken a little island flavor with some coconut. Also, if you like chicken that is a little crispy like shake and bake but you don’t want to have to put a bunch of processed/carb-filled breading or seasoning, this works great!
Coconut Crusted Chicken
I used bone in and skin on pieces of drumsticks and wings, but you can use which ever you prefer.
2 Tbsp Unrefined Coconut Oil melted (I used unrefined in this recipe because it retains more coconut flavor than refined)
1/2 a cup Coconut Flour
1 Tbsp half and half
Whisk the eggs with the melted coconut oil and half and half until well combined.
Place the coconut flour in a separate bowl.
Coat chicken pieces in the coconut flour.
Then dip and coat in the egg mixture. Dunk it in the coconut flour again and then back in the egg mixture. Follow this for each piece. Doing this helps the flour and egg to stick on the chicken and coat it better.
Place coated chicken pieces on parchment paper on a baking sheet.
After the chicken is all coated, sprinkle and pat shredded coconut all over the chicken. Unfortunately, I forgot to take a picture of this part of the process!
Bake the chicken a for 30-45 minutes at 400 degrees. Some bits of coconut may turn brown which is fine and gives the chicken it’s crunchy texture. If your chicken is taking longer to cook and you are worried about the coconut coating becoming burnt, simply cover the chicken with aluminum foil.
This was one of the best recipes I ever came up with! I hope you enjoy it!
This website has some awesome gluten free recipes: http://glutenfreehomemaker.com/