I ate the leftovers from this recipe for three days! It was that good! Turmeric is a great Indian spice that complements the coconut perfectly. Coconut flour and shredded coconut make a delicious crispy crust that will satisfy any craving you may have had for regular fried chicken.
3 boneless skinless chicken breasts cut into 4” strips
3 tbsp. coconut oil or extra virgin olive oil
1 cup of coconut flour
2 ½ cups of unsweetened shredded coconut
3 whole eggs plus 1 egg white lightly beaten
1 tbsp. sea salt plus ½ tsp.
1 tsp. fresh ground black pepper plus ¼ tsp.
1 tsp. turmeric plus ½ tsp.
½ tsp. chili powder plus ¼ tsp.
¼ tsp. cayenne pepper plus 1 pinch
Preheat oven to 350 degrees. In a medium bowl stir the coconut flour with 1 tbsp. sea salt, 1 tsp. black pepper, 1 tsp. turmeric, ½ tsp. chili powder and ¼ tsp. of cayenne pepper. In another medium bowl mix the shredded coconut with ½ tsp. sea salt, ¼ tsp. black pepper, ½ tsp. turmeric, ¼ tsp chili powder and 1 pinch of cayenne pepper. Lightly beat the eggs with a fork in a separate bowl. There will be a lot of chicken strips, so you’ll have to cook them in batches. It took me three batches to get them all cooked perfectly. Use 1 tbsp. of oil for each batch. Heat 1 tbsp. of your oil on medium heat in a large non-stick fry pan. First dredge the chicken in the coconut flour mixture. Shake off the excess, coat them in the eggs and then the shredded coconut. Place the chicken strips in the pan, and let cook for about 2 minutes on each side or until golden brown. Coconut can burn very easily, so be sure to keep a careful eye on them. As you finish each batch, place the chicken on a large non-stick baking sheet. Place in the oven for about 10 minutes or until cooked all the way through.