Oven-Baked Coconut Chicken

I was really craving nice crispy breaded chicken the other night. I got the bright idea to adapt a recipe I used to follow for cornmeal breading, substituting coconut flour for the cornmeal. My family gobbled it up and asked for more. As you can see in the photo, this dish pairs especially well with Honey Mustard Sauce.

1 c coconut flour (4 oz)
1 t salt
2 t paprika
¾ t ground sage
1 egg, beaten with 2 T water
10 chicken drumsticks (3 lbs) or 3 boneless chicken breasts, cut into 10 pieces* (2 lbs)

1. Mix together coconut flour, salt, paprika, and sage in a gallon-sized plastic bag.
2. Pour egg mixture into a shallow bowl.
3. One at a time, dredge each piece of chicken through the egg mixture, then shake in the bag until well coated.
4. Place chicken pieces at least ¼” apart on a wire rack set over a large baking sheet.
5. Bake at 375°F for 45-50 min or until juices run clear.

*NOTE: You could also make chicken nuggets or chicken fries by using smaller or thinner pieces and cutting cooking time by about half.

Nutrition Facts

Serving Size 1 piece Serving per Recipe 10

Amount per Serving Calories 100 Total Fat 8.5 g   Saturated Fat 6.8 g   Polyunsaturated Fat 0.3 g   Monounsaturated Fat 0.3 g Cholesterol 27 mg Sodium 254 mg Potassium 65 mg Total Carbohydrates 3.5 g   Dietary Fiber 2.4 g   Sugars 0.9 g Protein 3.1 g