Gluten-Free Coconut Chicken Fingers
Crispy gluten-free chicken fingers coated in cassava and coconut flour with garlic and chili spices. Breaded strips are fried in coconut oil and finished in the oven if needed. Naturally dairy-free with optional parmesan for extra flavor.
Ingredients
- 6 chicken breasts, sliced in half lengthwise and cut into strips or nuggets
- 1 cup coconut oil, for frying, plus as needed
- 2 eggs, whisked
- ½ cup coconut milk
- ½ Tbsp garlic powder
- ½ Tbsp chili powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup coconut flour
- 3 cups cassava flouralmond flour3:1grain-freelow-carb
drier coating, reduce liquid in egg wash
- 2 Tbsp garlic powder
- 2 Tbsp parsley flakes, or Italian seasoningdried basil1:1optionalseasoning
different herb profile
- 1 tsp smoked paprika
- ¼ tsp Himalayan salt
- parmesan cheese, grated(optional)
Instructions
- 1
Slice chicken breasts in half lengthwise, then cut into strips or nuggets of desired size.
- 2
Combine eggs, coconut milk, garlic powder, chili powder, salt, and pepper in one bowl for egg wash.
- 3
Combine coconut flour, cassava flour, garlic powder, parsley flakes or Italian seasoning, smoked paprika, and Himalayan salt in another bowl for breading. Stir in grated parmesan if using.
- 4
Dip each chicken strip in egg wash, then coat evenly in breading mixture.
- 5
Heat 1/3 cup coconut oil until hot and fry chicken in batches.
- 6
Finish in oven if needed.
Tips
Use 1/3 cup coconut oil per batch to maintain proper frying temperature.
Coat chicken evenly in breading for consistent crispiness.
Finish in oven if strips need additional cooking or to keep warm while frying remaining batches.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze uncooked breaded strips for up to 3 months.
Prepare breading and egg wash bowls up to 1 day ahead. Bread chicken strips up to 8 hours before frying.
Serve hot with dipping sauce such as ranch, honey mustard, or sriracha mayo.
Common Mistakes
Overcrowd pan to avoid uneven cooking and soggy breading.
Use hot oil to achieve crispy exterior without burning coating.
Coat chicken evenly to prevent dry spots or undercooked patches.