Thursday, July 10, 2014

Paleo Coconut Chicken

Photo Credit: Health is Wealth Photos.

This recipe has become a wonderful standby.  It is very straightforward to prepare, and represents the best of casual modern fare.  The combination of crunchy texture and satisfying natural sweetness is certainly an appealing one.
I use coconut oil for the pan-frying.  
  • 1 lb. boneless and skinless chicken breasts
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened shredded coconut
  • 1/2 tsp. garlic powder
  • 1 egg
  • 2 Tbsps. coconut oil
  • Sea salt to taste
  • Crushed red pepper to taste

Photo Credit: Health is Wealth Photos.

  • Mix the coconut flour, shredded coconut, garlic powder, red pepper and sea salt together in a bowl.
  • Beat the egg in separate bowl.
  • Take the chicken breast and dip it in the beaten egg, then roll in the dry mixture until coated.
  • Heat a frying pan over medium heat and add the coconut oil when the pan is hot.
  • Pan-fry the chicken until it is cooked through. If you have a large chicken breast the coating might start to brown before the chicken is fully cooked.  If so, remove the chicken from the pan and place it in the oven on a baking sheet at 350F for 5-10 minutes.  Covered the chicken with foil when doing so.  Alternately, you could just bake for 25 minutes at 400F.  Be careful not to over-bake or the chicken will be dry! 

You can vary this recipe with any of a combination of spices; experiment with cayenne, chili pepper, curry, or a mixture of those three.
Consider serving with a side of sweet potato fries. Bon appétit!   

Photo Credit: Health is Wealth Photos.

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