COCONUT CHICKEN

COCONUT CHICKEN
3 thin boneless chicken breast cutlets
Salt and 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
Salt and pepper, to taste
1/4 cup oil, for frying

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

Per 1/3 Recipe: 444 Calories; 33g Fat; 32g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
Per 1/4 Recipe: 333 Calories; 25g Fat; 24g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs

I'm very pleased with how this turned out. The coating was very nice. If I wasn't serving this with Chutatip's Peanut Sauce, I'd probably add some seasonings to the coating mixture. Although the recipe calls for 1/2 cup each almond flour and coconut, I had about 1/4 cup of the mixture left after coating my chicken. The counts reflect the actual amount used, but you'll need to have the full amount for easy coating.

1. Prev:COCONUT BREADED CHICKEN TENDERS
2. Next:COCONUT CRUSTED CHICKEN PATTIES