Coconut Chicken

1 cup almond flour
1/2 cup unsulfered coconut flakes (earthfare or healthy home market)
1/2 teaspoon of garlic powder
1/4 teaspoon of sea salt
1/2 teaspoon for pepper
1 egg
3 chicken breast cut in to strips
grapeseed oil to cover bottom of frying pan

On a plate mix almond flour and coconut flakes – with salt, pepper and garlic powder. In a small bowl beat 1 egg. Dip chicken strips in the egg and place lightly onto the almond flour mixture to coat both sides. Fry in preheated grapeseed oil until golden brown on both sides. Serve with some other southern classic taste-alikes – cauliflower mash and paleo rosemary biscuits!

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Categories: Recipe


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