Coconut Crusted Chicken (Whole30)
Coconut Crusted Chicken (Whole30)

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, coconut crusted chicken (whole30). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look 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 well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Coconut Crusted Chicken (Whole30) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have 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):
  1. Take 1 lb ground chicken
  2. Take 1 egg yolks
  3. Take 1/2 cup shredded coconut
  4. Make ready 1/2 cup almond flour
  5. Prepare 1/3 cup almond flour
  6. Take 1 tsp onion powder
  7. Get 1/4 tsp garlic powder
  8. Take 1/4 tsp paprika
  9. Get 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.

Steps to make Coconut Crusted Chicken (Whole30):
  1. Preheat oven to 375. Prepare a parchment lined baking sheet.
  2. Combine 1/2 cup almond flour, shredded coconut, salt and pepper and mix in a bowl.
  3. In a separate bowl, combine the ground chicken, 1/3 cup almond flour, onion powder, garlic, paprika, sea salt, pepper and egg yolk.
  4. Melt coconut oil in pan.
  5. Roll chicken into balls and roll in shredded coconut bowl, flatten into patty.
  6. Repeat making about 10 patties.
  7. Brown patties in the pan with coconut oil (3 to 4 mins).
  8. 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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