Tyler Brooks
Getting diagnosed with celiac completely changed how I approach fried chicken, but it didn’t stop my cravings. After months of experimenting, I finally cracked the code with this coconut coating – it’s even crispier than traditional breadcrumbs and has this amazing tropical flavor that my whole family goes crazy for. Now I make these at least once a week.
Ingredients
- 2 lbs chicken breast, cut into tender-sized strips
- 1 cup unsweetened shredded coconut
- 1/2 cup Chickpea Crumbs from Just About Foods (find at H-E-B or order on Instacart)
- 1/4 cup tapioca starch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3 large eggs, beaten
- 2 tablespoons coconut milk (canned)
- Avocado oil for cooking
Instructions
- Prepare coating: In a large bowl, mix shredded coconut, chickpea crumbs, tapioca starch, garlic powder, onion powder, paprika, salt, and pepper until well combined.
- Set up dredging station: In another bowl, whisk eggs with coconut milk until smooth. Pat chicken strips dry and season with salt.
- Coat chicken: Dip each strip first in egg mixture, letting excess drip off, then roll in coconut mixture, pressing gently to adhere. Place on a plate.
- Air fryer method: Preheat air fryer to 400°F. Spray basket with avocado oil. Cook tenders in single layer for 12-15 minutes, flipping halfway through.
- Stovetop method: Heat 1/4 inch avocado oil in large skillet over medium heat. Cook tenders 3-4 minutes per side until golden brown and internal temp reaches 165°F.
- Rest and serve: Let tenders rest 2-3 minutes on paper towels. Serve hot with your favorite dipping sauce.
Tips
- Press the coating firmly onto the chicken to prevent it from falling off
- Don’t overcrowd the air fryer basket – cook in batches if needed
- These freeze beautifully – reheat in air fryer for best results
- Try different spice blends like cajun or Italian herbs for variety
