Paleo Coconut Chicken Breast
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
61
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Beat coconut milk and egg together in a bowl until smooth
2
Spread coconut flakes into a separate shallow bowl
3
Place chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface
4
Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thick
5
Dip chicken into the beaten egg mixture and immediately press into coconut flakes to coat
6
Gently toss between your hands so any flakes that haven't stuck can fall away
7
Place chicken onto a plate while coating the rest; do not stack
8
Melt butter in a skillet over medium heat
9
Fry chicken in melted butter until lightly browned and crispy on the outside, chicken is no longer pink in the center, and the juices run clear, about 7 minutes per side
10
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)