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Coconut or Almond Fried Chicken Fingers (Grain-Free)


4 boneless skinless chicken breasts, sliced lengthwise into strips

1-2 eggs, lightly beaten

1/2 -3/4 cup chopped walnuts, almonds or pecans

1/4 tsp. sea salt

Coconut oil, for frying

Shredded/toasted coconut *Optional, for garnish


  1. Cover the bottom of the pan in coconut oil (3-4 Tbsp.). The amount of oil you use will depend on the size of the skillet.
  2. Melt coconut oil in skillet over medium heat. Desired temperature will be on medium-high heat, around 375 degrees F.
  3. Mix coconut flour, chopped nuts, salt and pepper together in a medium bowl.
  4. Dip chicken strips into eggs and coat 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 fried too quickly, adjust heat and test another piece. Turn chicken fingers half way through cooking.
  6. Sprinkle with shredded, toasted coconut, if desired.

Serve hot with a side homemade dipping sauce. Enjoy!

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