Coconut Flour Chicken Fingers

Coconut Flour Chicken Fingers – If you love fried chicken you’ll enjoy this grain free recipe using coconut flour!
Fried Chicken Fingers - Grain Free

Fried chicken fingers are one of my all time favorite fast food treats! I especially enjoy spicy chicken fingers with a good blue cheese dip. I love that I can make these easily at home and not feel guilty about it at all! These are made with real-whole-foods and fried in coconut oil (other traditional fats like tallow, ghee and lard will work great too).

Fried Chicken Fingers Recipe {Grain Free}

Ingredients

*Egg whites are used for a crispier chicken finger. Whole eggs will also work fine in this recipe though.

Directions

You will want to fry your chicken fingers in 2-3 inches of coconut oil. The amount of oil you use will depend on the size of the skillet you use.

Melt coconut oil in skillet over medium heat. Desired temperature will be around 375 degrees.

Mix coconut flour, parmesan cheese, salt and pepper together in a medium bowl.

Dip chicken strips into egg whites and coat them with coconut flour mixture. Repeat until all chicken fingers are breaded.

Test your first chicken strip in heated coconut oil. The chicken should turn golden brown and be completely done in 4-6 minutes. If the chicken  fries up too quickly, adjust heat and test another piece. Turn chicken fingers half way through cooking.

Serve hot with a side homemade dipping sauce. Enjoy!

Coconut Flour Chicken Fingers
 
Author:
Ingredients
  • 4 boneless skinless chicken breasts, sliced lengthwise into strips
  • 2 egg whites, lightly beaten. Egg whites are used for a crispier chicken finger. Whole eggs will also work fine in this recipe though.
  • ¼ cup Coconut Flour
  • ¾ cup grated parmesan cheese
  • ¼ teaspoon sea salt
  • Coconut Oil
Instructions
  1. You will want to fry your chicken fingers in 2-3 inches of coconut oil. The amount of oil you use will depend on the size of the skillet you use.
  2. Melt coconut oil in skillet over medium heat. Desired temperature will be around 375 degrees.
  3. Mix coconut flour, parmesan cheese, salt and pepper together in a medium bowl.
  4. Dip chicken strips into egg whites and coat them with coconut flour mixture. Repeat until all chicken fingers are breaded.
  5. Test your first chicken strip in heated coconut oil. The chicken should turn golden brown and be completely done in 4-6 minutes. If the chicken fries up too quickly, adjust heat and test another piece. Turn chicken fingers half way through cooking.
  6. Serve hot with a side homemade dipping sauce. Enjoy!

 

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

Comments on this entry are closed.

  • Tiffany June 18, 2016, 4:08 pm

    I found that you need to dredge a second time into egg and flour and it sticks better. I also used avocado oil!!!

    • Tiffany June 18, 2016, 4:17 pm

      And I also went arrow root route since I had no parm. Cheese on hand. I added paprika, garlic and cayenne!

  • Latisha September 12, 2015, 8:49 pm

    These were really really good. The second time I made them I stepped it up with seasoning salt, garlic and onion powders, black pepper and poultry seasoning added to the eggs and the flour and a little seasoning salt on t he chicken itself. I couldn’t stop eating them. I’m trying this coating on pork chops next.

  • Terri May 12, 2015, 1:32 pm

    Just made these for supper and they are soooo delicious!! The chicken was crispy on the outside and moist on the inside. I did use 2 whole eggs and added a Frontier spice called “Mama Garlic” to the coconut flour/cheese mixture. There was egg left and some off the dry ingredients left so I stirred them together -knowing that the coconut flour absorbs moisture. I poured it into the hot coconut oil and flattened it out a pancake. I thought to myself “why waste these good ingredients” and I could crumble it up like croutons for a salad. It tasted quite yummy! Thank you for posting a very yummy and easy/quick recipe.

  • Sandy March 28, 2015, 8:59 pm

    Can I use coconut flakes instead of parmesan cheese?

  • bruce harper January 26, 2015, 5:05 pm

    I tried these tonight and they were so good!! Thank you for such a wonderful dish.

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  • Tanya January 25, 2014, 2:38 pm

    Would there be a way to be able to bake these instead of frying?? like a high temp in the oven and spray them with some olive oil maybe?

  • Jenn November 11, 2013, 3:53 am

    I just want to say I love you! 🙂 My family is going to flip! I won’t even tell them!

  • Tiff July 17, 2013, 7:59 am

    I’d love to make these for my daughter, who can’t have dairy. Is there a sub that you would recommend for the parmesan cheese?

  • Traci Huhn January 28, 2013, 6:16 pm

    My family and I had these tonight and they were really good! It will definitely be going on our dinner menu as a family favorite.

  • RebeccaJ August 22, 2012, 8:12 am

    I have a hard time getting the coconut flour to stick to the chicken. Any suggestions?

  • Gail March 7, 2012, 11:32 am

    When you fry with coconut oil, can you use the oil again, or do you need to throw it out.

    • The Coconut Mama March 8, 2012, 6:59 am

      I reuse it =)

  • Brandon February 20, 2012, 2:30 pm

    Oh wow, thank you so much for this! Frying with coconut flour exclusively never worked for me. Never thought about adding a small amount to a larger amount of cheese. Thanks for sharing. 🙂

  • Carol February 8, 2012, 4:41 pm

    These were really really good! I used Palm oil instead of coconut oil to fry the chicken in though. I keep reading about how unhealthy it is to use certain oils at certain temperatures. So since coconut oil shouldn’t be above a certain temp…not sure what that is I just avoided it. It’s a rare feat to get thumbs up from all 5 of us…putting this recipe aside for lots of future use 🙂