COCONUT FRIED CHICKEN
COCONUT FRIED CHICKEN
Serves: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 45 minutes
Accommodates: PHASE 1
These are a definite favorite in our house for kids and adults alike. They have a wonderful crispy outside and outstanding flavor. The instructions below is my preferred way to make these and includes just tossing them in the coconut mixture rather than drudging them through individually.
INGREDIENTS
DIRECTIONS
Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 45 minutes
Accommodates: PHASE 1
These are a definite favorite in our house for kids and adults alike. They have a wonderful crispy outside and outstanding flavor. The instructions below is my preferred way to make these and includes just tossing them in the coconut mixture rather than drudging them through individually.
INGREDIENTS
- 1/2 cup olive oil, divided
- 2 lbs chicken
- 2 eggs, whisked
- 1 1/2 cup shredded coconut, unsweetened
- 1/2 cup coconut flour
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp pepper
DIRECTIONS
- Preheat your oven to 400 degrees. Line a large baking sheet with parchment paper.
- Cut chicken into 1 inch strips. Place chicken in a 9 x 13 glass baking dish.
- Whisk eggs in a small bowl. Pour over the chicken and toss to coat.
- In another small bowl combine the flour, shredded coconut, garlic powder, salt and pepper. Pour this over the chicken and toss until chicken is completely coated on all sides.
- In a large skillet over medium-high heat, heat 1/4 cup of the oil. Place half of the chicken strips in a single layer, turning once browned, about 1-2 minutes per side. Remove browned chicken and place on the baking sheet.
- Wipe off coconut flakes from the pan, add remaining 1/4 cup of oil repeating the process with the other half of the raw chicken strips until all chicken is on the baking pan.
- Place in the preheated oven for 20 minutes or until outside is crispy and chicken is cooked thoroughly.