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I have always loved coconut. I remember when my parents would take me to Red Lobster as a kid (which wasn’t often) that I would always get the coconut shrimp. Never anything else. Well, of course I’d stuff my face with the biscuits too, but we’re not talking about that.
When we switched to eating paleo, I was super excited that coconut was everywhere! But when I started eating a lot of it, I noticed I was developing what appeared to be eczema. Weird. I still never really confirmed if it was the coconut or something else, but I’ve dialed it back and it seems to have cleared up.
Anyway, back to this delish recipe. As are most of my recipes, they started somewhere else I modified them a bit. This one is no exception. It’s really not that hard to screw up coconut chicken, thank goodness. I did add a little something that I think helps with the breading, but maybe it’s all in my head. Who cares, I like it and that’s all that matters 🙂
This is really good served with a tropical dip like pineapple or something like that, but we really like it with the Thai Peanut Sauce as well.
Coconut Chicken with Thai Sauce
- Mix the almond flour, coconut, and salt in a large, shallow bowl.
- In a another shallow bowl, beat the egg and coconut milk together.
- Dip the chicken in the egg mixture and then dredge in the coconut mixture, coating all sides evenly. Continue until all chicken pieces have been coated.
- Heat a large skillet over medium to medium-high heat and add coconut oil when the pan is hot.
- Place the chicken in batches in the skillet. Cook until the chicken is no longer pink or an internal temp read 160F. You should have a nice brown coconut crust on both sides of the chicken. If the chicken is not done but your crust is very brown, remove from the pan and place in a 350F over for 5-10 minutes to continue cooking the chicken without burning the coconut.