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Coconut Breaded Chicken
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Coconut Breaded Chicken

Yield 4 servings

These are great with a garlic and herb flavored mayonnaise or with mustard.



  • 4 boneless, skinless chicken breasts, cut into 1-inch thick strips
  • ½ cup coconut flakes
  •  ½ cup coconut flour
  • 2 eggs
  • Cooking fat
  • Sea salt and freshly ground black pepper to taste


  1. Combine the coconut flakes with the coconut flour in a bowl and season to taste with salt and pepper.
  2. Whisk the eggs in another bowl.
  3. Now coat the chicken strips in the egg mixture and then in the coconut mixture before frying them in a frying pan with some cooking fat until golden brown

Note: If you cannot eat eggs, you may substitute homemade mayonnaise. If using homemade mayonnaise, this recipe is better baked than fried.

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