Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, coconut crusted chicken (whole30). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Coconut Crusted Chicken (Whole30) is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Coconut Crusted Chicken (Whole30) is something which I have loved my entire life. They are nice and they look wonderful.
Today we're making one of my own recipes, Cashew, coconut. However, this almond coconut crusted fried chicken is a paleo chicken recipe that is perfect for cooking with ghee. The vegetables make it more hearty and filling.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook coconut crusted chicken (whole30) using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Crusted Chicken (Whole30):
- Prepare 1 lb ground chicken
- Get 1 egg yolks
- Make ready 1/2 cup shredded coconut
- Make ready 1/2 cup almond flour
- Take 1/3 cup almond flour
- Make ready 1 tsp onion powder
- Make ready 1/4 tsp garlic powder
- Prepare 1/4 tsp paprika
- Get 1/4 tsp sea salt and pepper
Coconut crusted chicken tenders are best served right away for maximum crispiness. Thai food is one of the genres of food that I really love and that always feels like comfort food to me! Coconut Crusted Chicken with Avocado Sauce (AIP version). These Paleo chicken cutlets are as close to a copycat of what my mom used to make as I could come up with.
Instructions to make Coconut Crusted Chicken (Whole30):
- Preheat oven to 375. Prepare a parchment lined baking sheet.
- Combine 1/2 cup almond flour, shredded coconut, salt and pepper and mix in a bowl.
- In a separate bowl, combine the ground chicken, 1/3 cup almond flour, onion powder, garlic, paprika, sea salt, pepper and egg yolk.
- Melt coconut oil in pan.
- Roll chicken into balls and roll in shredded coconut bowl, flatten into patty.
- Repeat making about 10 patties.
- Brown patties in the pan with coconut oil (3 to 4 mins).
- Transfer patties to baking sheet and cook through (20 to 25 mins).
Mix together coconut cream and pineapple until you get a smooth sauce. Dredge chicken tenders in cornstarch mixture; shake off excess. Dip chicken in egg whites, then press chicken into coconut. Turn over and press into coconut again to coat both sides. Making your favorite Chicken Salad in coconut crust.
So that’s going to wrap this up for this exceptional food coconut crusted chicken (whole30) recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
