Mark's Coconut Crusted Chicken
"From Mark's Daily Apple! You can use shrimp or fish too!
When I made this I found out that you don't want to try this was partially frozen chicken - your meat has to be completely thawed. Also the coconut cooks very fast so it helps if your meat is already cut up into bit sized pieces so the coconut doesn't burn while the chicken is still raw on the inside."
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 2 chicken breasts
- egg, for dipping
- salt
- pepper
- coconut flour, for dredging
- 2 cups dried coconut flakes, unsweetened
directions
- Simply take your chicken pieces and season them with salt and pepper. Dunk them in an egg bath then dredge them in coconut flour, then back in the egg bath, and then coat with dried coconut flakes.
- After that, it’s just a matter of frying them in oil (use coconut) or sautéing them in some butter.
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Reviews
-
Great recipe, and easy to make. I browned gently on the stove, and finished in the oven. It came out very juicy and my husband loved it. I'm sure he will request it often. Very good flavor for summer-time :) <br/>Thanks for sharing! -
I Loooove coconut and this recipe did not disappoint. I used coconut flour, unsweetened shreded coconut and coconut oil for frying (all purchased at my local health food store). I use coconut oil for almost everything because it is healthy and holds up to heat not to mention it's delicious. This recipe is a keeper! -
This is delish! DH loved it, too. We used sweetened coconut flakes (all i had on hand) so it was maybe sweeter than it should have been. I'd definitely go w/ unsweetened flakes next time but it was still awesome none-the-less. Had it w/ a mango/lime salad on the side and rice. Great recipe!
