Mark's Coconut Crusted Chicken

From Mark's Daily Apple! You can use shrimp or fish too! When I made this I found out that you don't want to try this was partially frozen chicken - your meat has to be completely thawed. Also the coconut cooks very fast so it helps if your meat is already cut up into bit sized pieces so the coconut doesn't burn while the chicken is still raw on the inside.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 2  chicken breasts
•  egg, for dipping
•  salt
•  pepper
•  coconut flour, for dredging
• 2  cups  dried coconut flakes, unsweetened

Directions

1. Simply take your chicken pieces and season them with salt and pepper. Dunk them in an egg bath then dredge them in coconut flour, then back in the egg bath, and then coat with dried coconut flakes.
2. After that, it’s just a matter of frying them in oil (use coconut) or sautéing them in some butter.