2 lb chicken, boneless and skinless - breasts or thighs
1/3 cup coconut flour
1 1/3 cups shredded coconut
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon salt
1/2 cup coconut oil - divided
Cut thawed chicken into desired length strips, pat dry with paper towel.
Place coconut flour in a flat dish wide enough for dipping.
Put eggs in a another flat dish and whisk.
Put the rest of the dry ingredients in a third flat dish; stir ingredients
Line up dipping bowls and dip chicken strips first in flour, then in egg,
then in coating mixture.
Heat 1/4 cup coconut oil in a frying pan. Fry strips on medium heat until
done, about 4-5 minutes on each side, adding oil as needed.
Recipe submitted by Sharla, Nampa, ID
Adapted from: Tropical Traditions: Free Coconut Recipes
Sharla, Nampa, ID