Tender chicken, dredged in almond flour, then dipped in an egg wash, then coated with sweet coconut flakes - all baked to perfection, not fried, AND gluten free!
Preheat oven to 375F.
For easy cleanup, line cookie sheet or pyrex pan with foil then spray lightly with cooking spray - set aside.
Line up three shallow dishes. In the first, place almond flour, salt and pepper. In the second, whisk egg and milk. In the third, place shredded coconut.
One at a time, coat chicken in almond flour, dip in egg/milk mixture, then coat with coconut. Place onto prepared pan. Sprinkle with additional salt and pepper, if desired.
Bake at 375 for 20 minutes, or until chicken is no longer pink in the center and coating begins to brown. For extra brown coating, broil chicken on high for an additional 5 minutes.
Remove from oven and serve with desired dipping sauce.
Storage: Refrigerate in an airtight, paper towel-lined plastic or glass food storage container for 3-4 days. For best texture and taste, reheat in oven or toaster oven.