Easiest Way to Prepare Delicious Brenda's Paleo Coconut Crusted Chicken
Brenda's Paleo Coconut Crusted Chicken. Cut chicken breasts into three strips each. Melt the coconut oil in a fry pan. Mix the coconut flour, dessicated coconut, salt and thyme in a bowl large enough to toss the chicken strips in.
Once the oil has heated, add the coated chicken. Paleo Coconut Pecan Crusted Chicken Salad. Man, this summer is going by so fast. You can cook Brenda's Paleo Coconut Crusted Chicken using 7 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Brenda's Paleo Coconut Crusted Chicken
- Prepare 2 large of skinless chicken breasts.
- It's 3 tbsp of coconut flour.
- Prepare 3 tbsp of dessicated coconut.
- You need 3 tbsp of coconut oil.
- You need 1 tsp of salt.
- You need 1 tsp of dried thyme.
- You need 2 of eggs (optional).
I'm trying to enjoy myself, as much as possible, before it's all gone. I sure have been relishing the fresh, local produce! I love having a deliciously crisp salad for lunch. Every day, I experiment with different ingredients, to create a salad with flavor and.
Brenda's Paleo Coconut Crusted Chicken instructions
- Cut chicken breasts into three strips each..
- Melt the coconut oil in a fry pan. Turn the oven to 350°F..
- Mix the coconut flour, dessicated coconut, salt and thyme in a bowl large enough to toss the chicken strips in..
- If you are using egg Beat the eggs in another bowl. One by one, immerse the chicken strips in egg then toss them in coconut mix until covered and then put each in the fry pan. If making the AIP version Quickly swoosh the chicken strips in the fry pan to coat them with coconut oil, then toss them through the coconut mix until covered..
- After coating, place the chicken strips in the fry pan..
- Allow the coated strips to gently sizzle (adjust the heat so that they don't burn), and turn them when slightly browned. Once they are browned on both sides, remove from the fry pan to an oven dish. There will be some coconut and oil left in the pan that can be poured over the strips, if you want extra crunch..
- Bake for about 25 minutes or until you are 100% sure the chicken is cooked right through (usually I do a sort of biopsy for this - check that the largest strip is fully cooked at its fattest part..
- Drizzle with avocado sauce. Or, if you are me, just lay it on thickly. Serve with all manner of healthy vegetables..
Coat the chicken tenders in the coconut flour. Working with one piece of chicken at a time, dip the chicken in the egg mixture and then coat it with the shredded coconut. Cook your coconut-crusted chicken tenders for four minutes on each side. Flip them over and cook for four more minutes. The double coating and hot oil creates the perfect crispy crust on these Coconut Chicken Tenders.
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