KETO CRISPY COCONUT CHICKEN WITH PIÑA COLADA DIPPING SAUCE

INGREDIENTS
Crispy Coconut Chicken

  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1 1/4 lb chicken breasts, cut into strips (or chicken tenders)
  • Avocado oil for frying*
  • 2 eggs
  • 1 cup unsweetened shredded coconut 
  • 1/4 cup + 2 Tbsp coconut flour, divided
  • 1 tsp sea salt

Piña Colada Dipping Sauce

  • 13.5oz can coconut milk, refrigerated overnight**
  • 1 cup chopped (150g) pineapple pieces
  • 1 pinch sea salt
    KETO CRISPY COCONUT CHICKEN WITH PIÑA COLADA DIPPING SAUCE

INSTRUCTIONS

  1. Remove chicken from refrigerator 30 minutes prior to beginning the recipe to allow it to come closer to room temperature.
  2. Make the dipping sauce. Turn coconut milk can upside down and open the top. Pour off coconut water and discard or save for another recipe. What is left is the coconut cream that you will use for this recipe. Scoop out the coconut cream and blend it together with the pineapple and sea salt in a food processor, blender, or using a bowl and stick blender. 
  3. Heat oil in a large skillet over medium heat. You want about 1/2 inch of oil in the pan. I like to use my 15-inch cast iron skillet for this recipe.
  4. Source Blog>>http://kitscoastal.com/crispy-coconut-chicken-with-pina-colada-dipping-sauce/

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