•Boneless chicken cut into smaller pieces
•1 cup unsweetened shredded coconut
•1/4 cup coconut flour
•1 cup pinapple juice or 3 eggs*
*If you aren’t avoiding egg I would highly recommend using it over the pinapple juice. The breading sticks better to the egg than the juice. I haven’t tried it but a little ground chia in the pinapple juice may help it stick better. If you’re going to try this route make sure it is ground chia and not full seeds!
Combine your shredded coconut and coconut flour in a bowl.
In another bowl beat your eggs or put in your juice.
Preheat your oven to 425°
Place some coconut oil in a frying pan and melt it into an even layer.
Place your chicken in liquid bowl followed by the breading bowl.
Place breaded chicken into the pan and heat it just enough that your breading sticks and is slightly browned on each side. Transfer to a cookie sheet.
Do this until you run out of chicken or your cookie sheet is full. Place in the oven for about 20 minutes or until your chicken is cooked through.
This makes a great kid friendly dish. Kids can eat them exactly like store bought chicken nuggets. I think they go great with a bit of raw honey for the kids to dip!