Coconut Crusted Chicken (Whole30)
Coconut Crusted Chicken (Whole30)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, coconut crusted chicken (whole30). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

However, this almond coconut crusted fried chicken is a paleo chicken recipe that is perfect for cooking with ghee. The vegetables make it more hearty and filling. For added flavor I seasoned the chicken with salt pepper and curry powder before.

Coconut Crusted Chicken (Whole30) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Coconut Crusted Chicken (Whole30) is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook coconut crusted chicken (whole30) using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Coconut Crusted Chicken (Whole30):
  1. Get 1 lb ground chicken
  2. Prepare 1 egg yolks
  3. Prepare 1/2 cup shredded coconut
  4. Make ready 1/2 cup almond flour
  5. Get 1/3 cup almond flour
  6. Take 1 tsp onion powder
  7. Make ready 1/4 tsp garlic powder
  8. Prepare 1/4 tsp paprika
  9. Make ready 1/4 tsp sea salt and pepper

Coconut Crusted Chicken with Avocado Sauce (AIP version). Easy Coconut Crusted Chicken Tenders Recipe with chicken breast breaded in coconut flakes and baked until crispy. Coconut crusted chicken tenders are best served right away for maximum crispiness. Mix together coconut cream and pineapple until you get a smooth sauce.

Steps to make Coconut Crusted Chicken (Whole30):
  1. Preheat oven to 375. Prepare a parchment lined baking sheet.
  2. Combine 1/2 cup almond flour, shredded coconut, salt and pepper and mix in a bowl.
  3. In a separate bowl, combine the ground chicken, 1/3 cup almond flour, onion powder, garlic, paprika, sea salt, pepper and egg yolk.
  4. Melt coconut oil in pan.
  5. Roll chicken into balls and roll in shredded coconut bowl, flatten into patty.
  6. Repeat making about 10 patties.
  7. Brown patties in the pan with coconut oil (3 to 4 mins).
  8. Transfer patties to baking sheet and cook through (20 to 25 mins).

Hi Heather - unfortunately, there's not for this recipe. Once the oil begins to shimmer, add cubed chicken breast and season with salt and pepper. Cook the chicken, stirring occasionally, until sides become browned. Once everything is cooked, store your. Making your favorite Chicken Salad in coconut crust.

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