Crunchy Coconut Chicken is a Thai inspired meal that we love. The coconut/lemon marinade helps to soften the meat. The rice crisps and coconut coating pairs wonderfully with the spicy dipping sauce.
You can use chicken breasts with this recipes but our family prefers chicken thighs. Coconut adds the sweetness to the chicken and to the coating. The dipping sauce adds just the perfect spice to this dish.
Preparing the chicken: Place the chicken thighs in a shallow bowl. Combine the coconut milk, lemon juice, and soy sauce together. Pour over the chicken. Allow it to marinate 1 hour.
In a blender jar, combine fine unsweetened coconut, brown rice crisps, granulated garlic, and black pepper. Blend for a few seconds at a time until the crisps are coarsely chopped.
Dip chicken pieces in the oat fiber mixture, than into the beaten eggs. Allow the excess eggs to drip off. Coat in the coconut mixture.
Lay on a parchment paper covered baking sheet.
Melt the coconut oil in a frying pan. Fry each breaded chicken thigh until brown on each side.
Fry each breaded chicken thigh until brown on each side. Lay on a baking sheet. Bake for 25-30 minutes.
Mix the mayonnaise, hot sauce, THM Gentle Sweet, and granulated garlic. Serve the sauce with the chicken.
Crunchy Coconut Chicken
- 8 skinless boneless chicken thighs
- 1 cup canned coconut milk
- 3 tablespoons lemon juice
- 1 tablespoon soy sauce
- Flour Coating:
- 1 cup THM oat fiber
- 1 1/2 teaspoons baking powder
- 1 teaspoon mineral salt
- 1/2 teaspoon black pepper
- 3 eggs
- Breading:
- 1 1/2 cups fine unsweetened coconut
- 1 1/3 cups brown rice crisps
- 1 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- coconut oil for frying
- Dipping Sauce:
- 1/2 cup mayonnaise
- 2-3 tablespoon hot sauce
- 2 tablespoons THM Gentle Sweet
- 1/4 teaspoon granulated garlic
- Preparing the chicken: Place the chicken thighs in a shallow bowl. Combine the coconut milk, lemon juice, and soy sauce together. Pour over the chicken. Allow it to marinate 1 hour.
- Breading the chicken: in a shallow bowl combine oat fiber, baking powder, mineral salt, and black pepper. Set aside. Beat eggs to blend. Pour into a second shallow bowl. In a blender jar, combine fine unsweetened coconut, brown rice crisps, granulated garlic, and black pepper. Blend for a few seconds at a time until the crisps are coarsely chopped. Dip chicken pieces in the oat fiber mixture, than into the beaten eggs. Allow the excess eggs to drip off. Coat in the coconut mixture. Lay on a parchment paper covered baking sheet.
- Frying/baking: Melt the coconut oil in a frying pan. Fry each breaded chicken thigh until brown on each side. Lay on a baking sheet. Bake for 25-30 minutes.
- Dipping Sauce: Mix the mayonnaise, hot sauce, THM Gentle Sweet, and granulated garlic. Serve the sauce with the chicken. 8 servings
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
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THM Gentle Sweet
Crunchy Coconut Chicken, THM S
Ingredients
- 8 skinless boneless chicken thighs
- 1 cup canned coconut milk
- 3 tablespoons lemon juice
- 1 tablespoon soy sauce
- Flour Coating:
- 1 cup THM oat fiber
- 1 1/2 teaspoons baking powder
- 1 teaspoon mineral salt
- 1/2 teaspoon black pepper
- 3 eggs
- Breading:
- 1 1/2 cups fine unsweetened coconut
- 1 1/3 cups brown rice crisps
- 1 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- coconut oil for frying
- Dipping Sauce:
- 1/2 cup mayonnaise
- 2-3 tablespoon hot sauce
- 2 tablespoons THM Gentle Sweet
- 1/4 teaspoon granulated garlic
Instructions
-
Preparing the chicken: Place the chicken thighs in a shallow bowl. Combine the coconut milk, lemon juice, and soy sauce together. Pour over the chicken. Allow it to marinate 1 hour.
-
Breading the chicken: in a shallow bowl combine oat fiber, baking powder, mineral salt, and black pepper. Set aside. Beat eggs to blend. Pour into a second shallow bowl. In a blender jar, combine fine unsweetened coconut, brown rice crisps, granulated garlic, and black pepper. Blend for a few seconds at a time until the crisps are coarsely chopped. Dip chicken pieces in the oat fiber mixture, than into the beaten eggs. Allow the excess eggs to drip off. Coat in the coconut mixture. Lay on a parchment paper covered baking sheet.
-
Frying/baking: Melt the coconut oil in a frying pan. Fry each breaded chicken thigh until brown on each side. Lay on a baking sheet. Bake for 25-30 minutes.
-
Dipping Sauce: Mix the mayonnaise, hot sauce, THM Gentle Sweet, and granulated garlic. Serve the sauce with the chicken. 8 serving
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
