Crispy Coconut Chicken with Piña Colada Dipping Sauce
Ingredients
The chicken
-
1 ¼
lb
chicken breasts, cut into strips (or chicken tenders)
-
as needed
cup
avocado oil for frying
-
2
large
eggs
-
1
cup
unsweetened shredded coconut
-
¼
cup
coconut flour
-
2
Tbsp
coconut flour
-
1
tsp
sea salt
-
¼
tsp
freshly ground black pepper
-
¼
tsp
garlic powder
The dipping sauce
-
13.5
oz
can coconut milk, refrigerated overnight
-
1
cup
chopped pineapple pieces
-
1
pinch
sea salt
Instructions
- Remove chicken from the refrigerator 30 minutes prior to cooking.
- Prepare the dipping sauce by pouring off the coconut water from the coconut milk can and blending the coconut cream with pineapple and sea salt.
- Heat avocado oil in a large skillet to about ½ inch deep over medium heat.
- Bread the chicken by whisking eggs in one bowl, placing coconut flour in another, and mixing shredded coconut with the remaining coconut flour, salt, pepper, and garlic powder in a third bowl.
- Dredge each chicken strip in coconut flour, then egg, and finally the shredded coconut mixture.
- Fry the chicken strips in the hot oil, ensuring not to overcrowd the pan, and cook until golden brown and cooked through.
- Remove the chicken from the oil and place on a wire rack to drain excess oil.
- Serve the crispy coconut chicken with the piña colada dipping sauce.
Nutrition Facts (estimated)
Servings
3-4 servings
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
300mg
Cholesterol
200mg
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