Coconut-Crusted Chicken
Mango-Lime Cauli-Rice
Ingredients
- ⅓ cup almond flour
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp ground ginger
- 1 large egg
- 1 Tbsp unsweetened coconut milk
- 1 cup unsweetened shredded coconut
- ¾ lb chicken tenderloins
- 1 Tbsp honey
- 2½ tsp rice vinegar
- 1 tsp Sriracha hot sauce
Instructions
- Preheat oven to 400°F. Stir together flour, salt, pepper, and ginger in a shallow bowl. Beat egg and milk in a second shallow bowl. Place coconut in a third shallow bowl.
- Dredge chicken in flour mixture; dip in egg mixture, gently shaking off excess. Dredge in coconut, pressing gently to adhere.
- Place chicken on a lightly greased wire rack on a rimmed baking sheet. Bake 20 to 25 minutes or until coconut is browned and chicken is done.
- Meanwhile, stir together honey, vinegar, and Sriracha. Drizzle over chicken.
