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30 Minute Egg-Free Dairy-Free Breaded Chicken Breasts

Course Main Course
Keyword Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Equipment

  • 1 Meat Tenderizer
  • 1 1 gallon plastic (ziploc) bag

Ingredients

  • 3 Chicken Breasts 1 to 1½ lbs
  • 1 Cup Panko Bread Crumbs
  • ¼ Cup Cornmeal
  • ¼ Cup Coconut Milk
  • 1 tsp Avocado Oil evoo will work too
  • Salt 1 tsp or to taste
  • Pepper 1/2 tsp or to taste

Instructions

  • Preheat oven to 425 degrees.
  • Prep a baking sheet by spraying with thin layer of avocado oil or other cooking oil.
  • Take your chicken breasts and trim off excess fat or skin.
  • Place chicken breasts in a plastic zip top bag. Press out air and close the bag
  • Use a meat tenderizer mallet and proceed to flatten out the chicken. The goal is to make each breast the same thickness so it is tender and cooks evenly.
  • Cut tenderized chicken to desired serving sizes.
  • Mix together cornmeal, coconut milk and oil in a small bowl. Pour into the bag holding the chicken breasts and thoroughly coat the chicken. Add a pinch of salt and pepper into the mixture for flavor.
  • Meanwhile, pour the bread crumbs into a wide bowl, such as a pie plate.
  • Take each piece of chicken and coat the entire piece with the bread crumbs. Place each one on the prepared baking sheet.
  • Place the baking sheet with the chicken in the oven.
  • Set a timer for 18 minutes.
  • At 18 minutes, check the internal temperature of the chicken to ensure temperature is up to 165 degrees. Remove if good temperature. If not, place back in oven and check every couple of minutes until it reaches 165.