Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut crusted chicken (whole30). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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. For added flavor I seasoned the chicken with salt pepper and curry powder before.
Coconut Crusted Chicken (Whole30) is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Coconut Crusted Chicken (Whole30) is something which I’ve loved my whole life.
To get started with this 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 that.
The ingredients needed to make Coconut Crusted Chicken (Whole30):
- Get 1 lb ground chicken
- Get 1 egg yolks
- Make ready 1/2 cup shredded coconut
- Make ready 1/2 cup almond flour
- Make ready 1/3 cup almond flour
- Take 1 tsp onion powder
- Prepare 1/4 tsp garlic powder
- Take 1/4 tsp paprika
- Prepare 1/4 tsp sea salt and pepper
These Paleo chicken cutlets are as close to a copycat of what my mom used to make as I could come up with. Easy Coconut Crusted Chicken Tenders Recipe with chicken breast breaded in coconut flakes and baked until crispy. Coconut crusted chicken tenders are best served right away for maximum crispiness. Mix together coconut cream and pineapple until you get a smooth sauce.
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).
This succulent coconut yoghurt chicken is incredibly easy and requires only a handful of ingredients. Hi Heather - unfortunately, there's not for this recipe. But I have seen some coconut milk-based alfredo. Making your favorite Chicken Salad in coconut crust. As healthy eaters, we are used to having lots of salad.
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