![]() ![]() Other shredded cheeses like Colby Jack and Monterey would be tasty too. Use freshly shredded cheese for quicker, smoother melting. Chicken tenderloins work perfectly!Ĭheddar cheese. Use boneless, skinless chicken for this recipe. When you need something hearty that’s requires very little prep time, Baked Ranch Chicken is just the ticket! Ingredient NotesĬhicken breasts. This l ow carb baked chicken recipe is one of my family’s go-to dinners. A layer of cheese on top makes the Baked Ranch Chicken even more irresistible.Made from scratch with real ingredients.Pan seared before baking to seal in juicy flavor.Chicken gets tender and moist when baked with a homemade cream cheese ranch sauce.This Baked Ranch Chicken is delicious on its own–but it’s even better paired with a side of cauliflower mash! Our gluten free chicken parmesan is another easy skillet recipe for the oven! Why this Recipe Works For a classic healthy meal, serve coconut chicken with simple roasted cauliflower, sweet air fryer carrots, or mixed air fryer vegetables to use up anything you have on hand.What’s for dinner? How about this easy low carb Baked Ranch Chicken? Chicken breasts are baked in a creamy sauce and plenty of ranch flavor! This family friendly main course is ready in under 30 minutes. Vegetables – The sweet and savory flavors pair perfectly with roasted delicata squash.For lighter options try rutabaga fries or zucchini fries. Fries – A side of garlic parmesan fries makes the perfect side, but if you want a faster method, try air fryer french fries.Salad – The restaurant that inspired this coconut chicken recipe used to offer them over a salad with mandarin oranges and honey mustard dressing, but I also like them over a simple arugula salad.Dipping Sauce – These tenders pair particularly well with honey mustard… try my 5-minute sugar-free honey mustard pictured above! But you could also go with classic ranch or BBQ sauce.If you’re freezing leftovers, you can freeze them using the same method for up to 3 months, and just reheat.Ĭoconut chicken goes with almost anything! Here are some ideas: Bake from frozen when ready to eat (it will take longer). ![]() To meal prep for later, assemble them (but don’t bake) and freeze in a single layer on a parchment lined baking sheet until solid, then transfer to a zip lock bag and freeze for up to 6 months. Freeze: You can freeze coconut chicken before or after baking.Reheat: You can warm up coconut chicken in the oven at 350 degrees F, or in the air fryer for even crispier results.Store: Although best served fresh, you can keep leftovers in an airtight container in the fridge for up to 3-4 days.It’s the difference between slightly crispy and super crispy coconut chicken! This reduces clumping and ensures a smooth coating process. Use one hand for the flour, switch hands for the egg dip, and return to the initial hand for rolling in coconut flakes. This prevents the breading mixture from getting too wet from the egg and starting to clump. Instead of dipping the egg-dipped chicken directly into the coconut flakes mixture, add just some of it to an extra bowl and dip in that. Pound the bag several times to break up the flakes into smaller pieces. If you have big flakes, pour the coconut flakes into a zip lock bag and seal. If some are thicker than others, the timing will vary and the thinner ones will dry out by the time the thicker ones are done. This will ensure that they cook at the same rate. Pound the chicken to the same thickness.Simple!Īlthough this coconut chicken recipe is pretty easy, here are a few tips I’ve picked up along the way: Spices – Garlic powder, smoked paprika (or regular works), sea salt, and black pepper.Coconut Flakes – I prefer unsweetened coconut flakes which are still mildly sweet on their own, but if you want a sweeter flavor, you could use sweetened ones (if you don’t mind the added sugar) or mix them with a little sugar substitute of your choice if you like.Use eggs straight from the refrigerator if you can, as cold eggs help create a better binding effect. Wholesome Yum Coconut Flour – It’s perfect for dredging (which helps the egg stick to the chicken), enhances the coconut flavor of this dish, and is naturally gluten free.Chicken – I used boneless skinless chicken breasts and cut them into strips, but you can also make this coconut chicken recipe with whole chicken breasts or even boneless skinless chicken thighs. ![]() For measurements, see the recipe card below. This section explains how to choose the best ingredients for baked coconut chicken, what each one does in the recipe, and substitution options. ![]()
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