I came up with this chicken recipe on a whim one night last week.  I knew that I wanted to make a Pineapple Teriyaki sauce (recipe to come!), and wanted some deliciously crispy chicken to go underneath.
 
It had to be crispy to hold up to the sauce, and I wanted it to be easy… I mean this was a week night creation after all.  I knew almond flour would make a good coating mixed with some savory spices, but I wanted to up the “crunch” factor to make it just right.  So I came up with a secret ingredient.  😉
 
 
This worked out perfectly on the first try (don’t you love it when that happens…) & I knew it had to be shared soon!  I took to Instagram & Facebook for some feedback from you guys, and you agreed!  So I bumped this up to the top of my “to-post list” and am here to share it with you today.
 
It’s amazing how all of the chicken pieces– both breasts and thighs– cooked perfectly at once.  I did a quick pan-fry at the beginning to get the browning started, but this can also be done solely in the oven to simplify the process.
 
 
It has that perfect hot, salty/savory crunch but is balanced out perfectly by a touch of natural sweetness from my secret ingredient (the one that gives it that extra crispy texture)…

unsweetened coconut!

 
Try this recipe on the Whole30, or any time:  for tenders, nuggets, and more!  I think you & the WHOLE family will love it.
 
 
P.S. Don’t forget to see my notes below for making it extra crispy with one extra step (a quick pan-fry).
 
Print Recipe

Crispy Oven Fried Chicken | Paleo, Whole30

Servings: 4
Calories: 513kcal

Ingredients

  • 2 lbs boneless, skinless chicken (I used breasts and thighs)
  • 3/4 cup almond meal/flour
  • 3/4 cup unsweetened shredded coconut
  • 1/2 tsp chili powder
  • 1/2 tsp dried onion
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • more salt to taste
  • 1 egg
  • olive oil spray*

Instructions

  • Preheat the oven to 375ºF.  Line a baking sheet with parchment paper and set it aside.  Whisk an egg in one bowl.  In the other bowl, combine the almond flour, shredded coconut, and spices.
  • Pat the chicken pieces dry, then coat them one at a time repeating until all of the chicken is coated:
  • Dip the chicken into the egg, then flip to coat on both sides.
  • Press the chicken into the coating mixture, then flip & repeat to coat both sides evenly.
  • Lay the chicken onto the parchment-lined baking sheet.
  • Once all of the chicken pieces are coated, give them an even mist of olive oil spray to help them brown.
  • Bake for 20 minutes to cook the chicken through.  If you want more browning action, try turning on the broiler for the last few minutes.
  • Remove from the oven, sprinkle with a little extra sea salt, and serve hot!

Notes

  • I use a “Misto” refillable mister where you add your own olive oil.  You can use whatever cooking spray you like.
  • If you don’t mind pan-frying, it’s a great way to add extra crispiness and browning.  Here’s what you would do:  
  • After step 2 is complete, heat 3 Tbsp of coconut oil in a large skillet over medium high heat. 
  • Cook the chicken in batches (so you don’t crowd the pan) for 2-3 minutes on each side (just long enough to brown; but not to cook through).
  • Lay the chicken out on a parchment-lined baking sheet, and bake at 375ºF for 10-15 minutes to finish cooking through.
  • Finish with a sprinkle of sea salt & serve!
 

Nutrition

Calories: 513kcal | Carbohydrates: 10g | Protein: 55g | Fat: 29g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 580mg | Fiber: 5g | Sugar: 2g | Iron: 3mg
Filed   poultry, Whole 30