COCONUT CHICKEN
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Why I Love This Recipe
Ingredients You'll Need
4 thin boneless chicken breast cutlets
pepper, to taste
1 egg white, beaten until frothy
1/2 cup unsweetened coconut, finely ground, 1 1/4 ounces
1/2 cup almond flour, 2 ounces
pepper, to taste
1/4 cup oil, for frying
Directions
Mix the coconut and almond flour in a shallow bowl. Cut each breast into 2 pieces; season with salt and pepper. Dip the chicken breastes in egg white, then in coconut to coat on both sides, pressing gently to coat them well. Sprinkle with a little additional salt, if desired. Chill an hour or so until just before cooking time to allow the coating to set up. Fry in hot oil in a skillet until golden brown and chicken is cooked through. Serve with a dipping sauce, if desired.
Makes 3-4 servings
Can be frozen
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