4boneless - skinless chicken breasts (flattened for even cooking)
1cupunsweetened shredded coconut - for crust
1/2cupalmond flour - for texture
2large eggs - beaten, for binding
1teaspoongarlic powder - for flavor
1teaspoononion powder - for flavor
Salt - to taste
Black pepper - to taste
Coconut oil - for frying
Instructions
Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the shredded coconut, almond flour, garlic powder, onion powder, salt, and black pepper.
Dip each chicken breast in the beaten eggs, ensuring it is coated completely.
Next, press the chicken into the coconut mixture, ensuring it is fully covered.
Place the coated chicken breasts on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 20 minutes, or until golden brown and cooked through.
Optionally, you can pan-fry in coconut oil for extra crispiness for about 3-4 minutes on each side before baking.
Serve warm with your choice of paleo-friendly sauce.
Notes
For added flavor, marinate the chicken in coconut aminos for 30 minutes before coating.If you want a spicier version, add cayenne pepper to the coconut crust.Serve with a side of fresh salad or steamed vegetables for a complete meal.