Gluten-Free Breaded Coconut Chicken

Breaded coconut chicken with lemon wedges surrounding it.

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Gluten-Free Breaded Coconut Chicken

And the award for BEST “non-fancy, but looks fancy” dinner recipe goes to this Gluten-Free Breaded Coconut Chicken. Quick, easy, it’s what your dinner dreams are made of besides maybe cake.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 340kcal

Author: Aimee Mars

Ingredients

1 lb Chicken Breast
1/2 cup Coconut Flour
2 large Eggs
2 teaspoons Dijon Mustard
4 slices Gluten-Free Bread
2 tablespoons Unsweetened Coconut Flakes
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper

Instructions

Preheat the oven to 415 degrees. Line a rimmed baking sheet with parchment paper and set aside.
Set out 3 shallow bowls and place the coconut flour in one, the eggs and dijon mustard, beaten together, in the second, and reserve the third for the breadcrumbs.
Pulse the bread slices in a food processor until you’ve got small-sized crumbs and place them in the remaining bowl and stir with the coconut flakes.
Season both sides of the chicken breasts with salt and pepper and then cover with the coconut flour first.
Next, dip into the egg mixture and cover completely. Lastly, dredge the chicken in the breadcrumb mixture making sure to press the crumbs slightly to the chicken.
Place the chicken on the prepared baking sheet and bake for 25 minutes, or until the internal temperature reaches 165ºF.

Notes

If you can use parchment paper to line your baking sheet instead of foil. The breading tends to stick to the foil and you lose that bottom layer.

Check your chicken internal temp at about 20 minutes into the baking process. You don’t want overcooked dry chicken.

To get extra tender chicken: brine the chicken. Combine 4 cups warm water, 1/4 cup salt, 2 tablespoons whole peppercorns, 4 cloves garlic, smashed in a baking dish, and add the chicken. Cover and refrigerate for 30 minutes.

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