Mar 252012
| Coconut Breaded Chicken | Servings: 4 |
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| Ingredients | |
| 4 boneless, skinless chicken breast, cut into 1-inch thick strips | 2 eggs |
| ½ c coconut flakes | Cooking fat |
| ½ c coconut flour | Sea salt and freshly ground black pepper to taste |
| Instructions | |
| Combine the coconut flakes with the coconut flour in a bowl and season to taste with salt and pepper. | |
| Whisk the eggs in another bowl. | |
| Coat the chicken strips in the egg mixture and then in the coconut mixture before frying them in an XTREMA® 10″ – 100% Ceramic Open Skillet with some cooking fat until golden brown on the exterior and well cooked inside. | |
| Recipe adapted from the “Quick and Simple Paleo Meals” by Sébastien Noël. | |
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