Crispy Almond Coconut Chicken

Crispy Almond Coconut Chicken Barr & Table

I recently made chicken that my fiance absolutely flipped over. To say that he loves chicken would be the understatement of the century; he’s practically the Bubba of chicken, but fried chicken is most definitely the way to his heart and this recipe got his seal of approval.

Crispy Almond Coconut Chicken

Recipe adapted from How Sweet it is

makes 4 servings

2 boneless, skinless chicken breasts
1 cups finely chopped almonds
1/2 cup unsweetened shredded coconut
1/4 cup coconut flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 egg whites

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and place a greased wire rack on top.

In a flat bottom bowl or on a plate, mix together almonds, coconut, coconut flour, salt, & pepper. In another bowl, whisk egg whites until a little frothy.

Dip each piece of chicken into the egg white and then coat in the almond coconut mixture. Put the chicken on the wire rack and into the oven for about 15-20 minutes until the coating gets a little browned.

Flip the chicken and bake another 15-20 minutes on the other side until fully cooked through and browned.

Once cooked through, let the chicken sit a few minutes before diving in!

Look for follow up recipes to see how I’ve dressed this chicken up into a delicious springtime dinner!

2 thoughts on “Crispy Almond Coconut Chicken

  1. Pingback: Summer Salsa « Barr & Table

  2. Pingback: Foodie Friday: Chipotle Honey Lime Chicken | Barr & Table

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