Crispy Paleo Coconut Chicken with "Honey" Mustard Sauce (Whole30, Low Carb, Keto)
This Crispy Whole30 and Paleo Coconut Chicken will fulfill your fried chicken cravings made with all the good-for-you ingredients and without the hassle of deep frying! It’s a delicious low carb recipe that your family will love.
Yield: servings
Ingredients
INGREDIENTS PALEO COCONUT CHICKEN
- 1 lb skinless boneless chicken thighs or breasts
- ½ cup tapioca starch
- 2 tsp garlic powder
- 1 tsp sea salt
- ½ tsp ground black pepper
- 1 large egg, whisked
- 1 cup unsweetened shredded coconut
- ¼ cup almond flour
"HONEY" MUSTARD SAUCE
- ¼ cup medjool dates soaked to soften
- ¼ cup dijon mustard
- 2 tbsps extra virgin olive oil
- 2 tbsps water
- 1 tbsps fresh lemon juice
Instructions
- Preheat oven to 400 degrees F, and grease a baking sheet or cover it with parchment paper.
- Place all ingredients for the "honey" mustard sauce in a blender and blend together until smooth and creamy. Set aside in the refrigerator.
- Pound the chicken into an even layer, then cut into 3/4 inch strips.
- Prepare an assembly line of three bowls: one with tapioca starch, garlic powder, sea salt, and ground black pepper; one with whisked egg; and lastly, one with shredded coconut and almond flour.
- Dredge each chicken strip in the tapioca starch mixture, then the egg, and then coat well with shredded coconut.
- Repeat for the rest of the chicken and place in a single layer on the prepared baking sheet.
- Bake for 7 minutes, then flip the chicken to bake for additional 7 minutes on each side.
- Serve immediately with "honey" mustard sauce.
Nutrition
Calories: 405cal | Protein: 15g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 105mg | Sodium: 194mg | Potassium: 307mg | Total Carbs: 19g | Fiber: 3g | Sugar: 5g | Net Carbs: 16g | Vitamin A: 115IU | Vitamin C: 1.3mg | Calcium: 34mg | Iron: 1.7mg