Tuesday 20 August 2019

Coconut Breaded Chicken

Coconut breaded chicken
Coconut breaded chicken

Pat Divilly

Serves two


2 free-range chicken breasts, skinless, cut into strips

75g coconut flour

200ml coconut milk

150g shredded coconut

Sea salt and freshly cracked black pepper to taste


1. Preheat the oven to 180°C.

2. You will need three bowls: one for the coconut flour, one for the coconut milk and one for the shredded coconut.

3. Coat each chicken strip in the coconut flour, then dunk in the coconut milk mixture and finally coat in the shredded coconut.

4. When finished, place the chicken strips on a large baking sheet, leaving some space between each strip. Place in the oven and cook for 10 minutes, or until chicken has completely cooked through. It will be firm to touch. You can always slice open one if you are unsure.


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