I’ve been gluten free for a few years now, and in some of my gluten free cooking I’ve also experimented with paleo recipes. I think they’re a lot of fun and I’m a huge fan of almond flour and coconut oil, which are in basically every paleo recipe.
So, in experimenting with paleo recipes, I came across this incredible recipe for paleo coconut chicken on pinterest, and added a few tweaks. The original recipe is from Beezy Body Fitness.
It is so fast and easy. The best recipes yield delicious flavor without a crazy amount of work, and this is one of them. These basically taste like chicken tenders with a hint of coconut and curry (or a lot of curry if you are like me).
Trust me- you are going to want to make these all the time. So easy and delicious they will make you wonder why coconut and chicken aren’t always together.
Ingredients
- 1 lb organic chicken tenders or chicken breast cut into strips
- 1/2 cup almond flour
- 2 eggs
- 1.5 cups unsweetened shredded coconut
- 1 teaspoon of curry powder (or more to your liking)
- coconut oil
Directions
- Preheat oven to 400 degrees
- Grease a cookie sheet with coconut oil
- Mix flour and curry powder in one bowl, put eggs in a second bowl, and the coconut in a third bowl
- Dip chicken strips into egg, then curry and flour mix, then coconut
- Bake at 400 degrees for 10-15 minutes
I like to eat these with mustard, but I bet they would go great with different kinds of sauces. Let me know how the recipe goes for you and any dipping sauces you use!
Sharon Sherman says
These are delishious!! Never mind the gluten free label, no one would know. I served them with several dipping choices. A mango chutney, a ranch, a BBQ sauce, and a Cajun mayonnaise. I will put these on my repeat list!!