Almond & Coconut Crusted Fried Chicken (paleo, grain-free, dairy-free, gluten-free)
Paleo Almond & Coconut Crusted Fried Chicken
2 lb boneless, skinless chicken breasts
1/4 cup dijon mustard
2 Tbs coconut oil, bacon fat or ghee
1/2 teaspoon salt
1/2 cup almond flour
1/2 cup unsweetened shredded coconut
2 teaspoons garlic powder
1 tsp sea salt
1/2 teaspoon cayenne pepper (optional)
Wash and pat dry chicken. Beat eggs with salt and dijon in a shallow bowl and add chicken, coating well. Mix almond flour, shredded coconut salt, garlic and cayenne together in a bowl. Remove chicken from egg mixture and roll in dry mixture. Heat a frying pan over medium heat and add fat when hot. Pan fry chicken until fully cooked. If the crust starts to brown and your chicken isn’t fully cooked yet (this will depend on the size of the chicken breast), take it out of the pan and place it in the oven on a baking sheet at 350F for 5-10 minutes covered with foil.
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