We’re back from our honeymoon and I was so inspired by Jamiacan cuisine that I had to replicate some of the dishes we had while we were there. One night I surprised B with a 1,000 candle dinner on the cliffs at Ivan’s at Catcha Falling Star. If you have the opportunity to check it out you should! One of the appetizers we had was coconut crusted chicken tenders and I was absolutely in love with the idea. I love coconut shrimp, but never thought to put it on another type of protein. These are completely gluten free and delicious! I made mine in my Simple Living convection oven and in the oven. It turns out great either way! We dipped ours in sweet chili sauce, which a lot of grocery stores have in the Asian section, as well as Asian specialty stores. These are also yummy on their own or dipped in ketchup!
Tip: An easy way to get an exact measurement when you are coating with bread crumbs or flour is to measure out your desired amount on a plate, weigh it and then weigh it after everything is coated. That way you know exactly how much you used if you are concerned with that.
Coconut Crusted Chicken
2 large boneless, skinless chicken breasts, butterflied
1/3 C coconut flour (you can use any kind)
1/2 C unsweetened shredded coconut
2 eggs, beaten
1/2 tsp paprika
1/2 tsp garlic powder
Salt & pepper to taste
1. Cut your chicken breasts into desired size, either tenders for an appetizer, nuggets, or leave them butterflied for an entree sized portion for 2.
2. Prepare your dipping and egg washing area, place coconut flour, spices, and salt and pepper on a plate or shallow bowl and mix until spices are well combined. Whisk eggs in a bowl for egg wash. Place shredded coconut on a third plate or bowl to form an assembly line in that order.
3. Start coating the chicken, first with the flour mixture, then dip into the eggs coating thoroughly, ending with the shredded coconut. Set aside.
1. Preheat your airfryer to 380 degrees. Place chicken in and spray with a little cooking spray or oil, cook for about 15 minutes flipping once, until chicken reaches internal temperature of 165.
1. Preheat oven to 400. Place coated chicken on a baking sheet lined with parchment paper or on a baking sheet with cooling racks on top. Bake for 15 minutes, flipping once until chicken reaches internal temp of 165 degrees.
2. To get some extra crunch, turn on your broiler for 1-2 minutes, watching carefully to make sure the coconut does not burn!