• chef janet

Gluten-Free Crispy Coconut Chicken

I love this recipe because it can be kid friendly or adult appealing. For kids, cut the chicken into strips (or use chicken tenders) for chicken fingers and mix up the sauce on the sweet, mild side. Make it more adult appealing by leaving the chicken in larger pieces and by making the sauce a bit more spicy and savory.

I've provided step-by-step instructions to giude you through you stay organized. Have fun!


1 lb boneless skinless chicken breast 1 egg 1/4 c coconut flour 1/4 c brown rice flour 3 cups Nature's Path Gluten-Free Crispy Rice Cereal 1/3 c shredded coconut 1 tsp salt oil spray

Apricot/Peach Dipping Sauce

3 Tbsp apricot or peach jam or orange marmalade 1/4 tsp mustard powder 1/4 tsp ground ginger pinch dried red chili flakes 2 Tbsp vinegar 2 tsp coconut aminos* or wheat-free tamari

* Coconut aminos is a great substitute for soy sauce. It has a milder flavor and is much less salty.

Make the sauce Combine all the sauce ingredients. Depending on the jam you use you may want to add more vinegar. Taste it and season it up to your taste. If you like it more or less spicy, adjust the amount of chili flakes. To make it more savory and less sweet, add a bit more coconut aminos or tamari. Don’t be afraid to play with the flavors, that’s what good cooks do! Just be sure add ingredients in small amounts and continually taste as you go.

Pre-heat the oven to 350°.

  1. If you are making chicken fingers, cut the chicken into strips trying to keep the sizes as even as possible. Otherwise, butterfly each breast and then cut in half.

  2. Put the brown rice cereal in a food processor and process until it resembles coarse bread crumbs. These make a great substitute for panko bread crumbs. I like Nature's Path cereal because it is not too sweet. Most of the other g-f brands are too sweet for this recipe.

  3. Clear some counter space. You will need 2 large plates, a wide bowl (not too big) and a sheet pan or cookie sheet fitted with an oven safe wire rack sprayed with canola oil spray.

  4. Beat the egg in the wide bowl with 2 tsp water. Leave the fork with the bowl.

  5. Put the coconut flour and brown rice flour on one of the plates, add 1/2 tsp of the salt and mix thoroughly. If you don’t have coconut flour, all brown rice is fine.

  6. Place the rice cereal crumbs, shredded coconut and 1/2 tsp salt on the other plate and mix well with your fingers.

  7. Use only your left hand (the ”wet” hand”) to handle the chicken and use only your right (the “dry” hand) to touch the flour and crumbs.

  8. Place the chicken on the flour plate and coat completely. Use your dry hand to sprinkle and press the flour into any crevices.

  9. Use your wet hand to transfer the chicken to the egg bowl. Coat with egg, flip with the fork. Then pick it up with the fork or your wet hand, let the excess egg drip off into the bowl and lay it onto the rice crumbs plate. Use your wet hand to flip. Then use your dry hand to press the chicken down. This will help the crumbs to adhere. Flip and press again. If there are any uncoated spots use your dry hand to sprinkle and press the crumbs onto the chicken.

  10. Use your dry hand to transfer the coated breast to the wire rack. Repeat until all the chicken is coated.

  11. Bake for 10 minutes then flip. Bake another 15 minutes or so. Times will vary depending on the thickness and size of your chicken pieces.

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