Coconut Crusted Chicken

13 Jul

Coconut Crusted Chicken

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Ingredients:

  • Small boneless skinless chicken breasts (keep portion size smaller, if they’re too big cut the piece in half, make extra and eat it tomorrow)
  • Organic unsweetened coconut flakes
  • Sea Salt
  • Black Pepper
  • Garlic Powder
  • Egg (I used 1 for 3 pieces of chicken)
  • Coconut Oil

Instructions:

  • Mix coconut flakes, sea salt, black pepper and garlic powder together in a bowl (I use a good amount of garlic powder because I love it, if you aren’t a fan feel free to not use it.  If you prefer a different spice, throw a little of that in the mixture)
  • In a separate bowl, crack open the eggs and use a whisk or fork to blend it.
  • Heat a skillet on a medium heat and coat the pan with coconut oil (maybe a tablespoon or so depending again on the size of the pan and how much chicken you’re cooking)
  • Dip the chicken in the egg bowl then in the coconut flake mixture.
  • Once the pan is heated, put the chicken in the pan and let ‘em cook until both sides are golden brown.
  • I’m terrible at telling how long to cook chicken because I’m so afraid of under-cooking it so I usually cut into the middle to make sure there’s no pink.
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