Paleo Crispy Coconut Mango Chicken with “Rice” . (Gluten/Grain/Dairy/Egg Free)

photo 5-2

Egg free and grain free friends flock to me now! IF  you enjoyed my Paleo 'KFC' Chicken Tenders, you will love this recipe! It builds on the basic crunchy texture of that recipe but swaps out  hot sauce for Coconut, Mango, and Ginger. Along with the Chicken I created a Mango-Coconut Sauce for dipping!

Before creating this recipe, I did my research and I noticed that many of the coconut-mango flavored chicken recipes did not include fruit in the battering process. I wanted to find a way to add mango flavor straight to the chicken! (rather than just have it only in the dipping sauce)

  I pureed some mango to include in the 'wet ingredients,' for my chicken batter and also threw in some freshly grated ginger.  Magic happened. Just wait until you try this heavenly perfectly flavored crunchy chicken.

If you would like, add 'Cauli-Rice,' to make this a complete meal! Try my Ginger Fried Cauli 'Rice! Or of course- you can always just eat this meal with regular white rice too!

Crispy Coconut-Mango Chicken


  • 3/4 lb Chicken Thighs, cut into strips
  • Wet mixture
  • 1/4 Cup Mango Puree
  • 1 Tbs Coconut Oil
  • 1 tsp Starch (Tapioca, Arrowroot or Potato Starch)
  • 5 Tbs Coconut Milk
  • 1 TBSP Fresh Grated Ginger
  • Breading
  • 1/2 Cup Tapioca (Or Arrowroot or Potato Starch)
  • 1/2 Cup Blanched Almond Flour
  • 1/2 Cup Unsweetened Coconut Flakes
  • 2 tsp Black Pepper
  • 1 tsp Salt


  1. Preheat oven to 350 degrees.
  2. In a bowl combine wet mixture ingredients.
  3. In another bowl combine breading ingredients.
  4. Drop chicken strips into wet mixture and then heavily dredge in breading mixture; place on foil lined baking sheet. Repeat until all chicken strips have been coated. Drizzle chicken with a little oil.
  5. Place chicken in oven for 45 minutes; chicken will be golden brown and cooked through


When dredging the chicken remember to get excess wet mixture off the chicken before placing in the breading!

If you'd like to sub shrimp for chicken, use the recipe as is but replace chicken with 1 lb of shrimp!

Coconut-Mango Sauce


  • 1 TBSP Oil
  • 1 Garlic Clove, chopped
  • 3/4 Cup Chicken Stock
  • 3/4 Cup Coconut Milk
  • 1/4 Cup Pureed Mango
  • 2 TBSP Lime Juice
  • 2 Packets of Stevia
  • 1 tsp Rice or White Vinegar
  • 1/2 TBSP Starch mixed with 1/2 TBSP Water


  1. In a pan saute garlic with oil for 30 seconds.
  2. Add in Chicken stock, coconut milk, mango puree, lime juice, stevia and vinegar.
  3. Bring to a boil and add in starch mixture.
  4. Heat until thickened.


This sauce tastes AMAZING as a dipping sauce- or poured over rice as seen in the picture!

Brittany Angell

8 comments | Leave your own

  1. Jeanette

    Looks awesome! I’ve tried several recipes that were not good. I want to get this one right so just want to be sure I used canned coconut milk, like Native Forest, not the carton stuff correct?? Thank you for the egg free recipe, we are already paleo, but now eliminating eggs.

    Thank you!!

    1. Jeanette

      Oops , just want to clarify I tried several other people’s coconut mango chicken recipes that were not good. So far all of your recipes are great, so I’m excited to try this one. Thank you!

  2. Amanda

    Made this. LOVED IT! Chicken was moist on the inside, crunchy on the outside. Sauce was perfect on top with the Cauli rice. Thanks:)

  3. Kelly Planko

    How do you make the mango puree?

    1. michele b.

      I cut up a mango, threw the chunks in the blender & pureed until smooth. Two mangoes made about 1/2 cup of puree (1/4 cup each for the wet mixture and the sauce).

  4. michele b.

    Oh yum, what a hit this was! I meant to oil my foil before placing the chicken down, but forgot, and I do wish I had…losing much of the coconut “breading” to the foil made me sad (I may or may not have peeled it off and eaten it…!) Thanks for another tasty recipe!

  5. Holly

    This looks soooo AMAZING! BUT my son is allergic to nuts. I have pinned so many chicken nugget/chicken tender/fried chicken type recipes, but they all use almond flour. I’ve experimented with coconut flour and sunflower seed flour, but they never have a crispy outside. Any suggestions of ratios to try or if I could use all tapioca starch instead? I’ve never used tapioca starch or flour so I don’t know how it “behaves.”

  6. Lindsay

    Great recipe! I had to broil mine for a few minutes after the 45 minutes were up (I have a crappy oven) to make it nice and crispy, and I used maple syrup instead of stevia. It was GREAT! A huge hit, perfect quantities. Not too sweet, and the hint of mango with the lime was the perfect off set for the crispy coconut. Delish, can’t wait to try this with shrimp.

Leave a Reply


Hey Everyone!

Please bear with me, I'm almost ready to unveil the new Club Angell, so in the mean time, if you have any trouble, just hang tight, I'll have it up and running by Monday!

Thank you!