Ingredients:
3-6 oz boneless skinless chicken breast
Coconut milk
1 egg
Coconut flour
Shredded unsweetened coconut
Coarse grind black pepper
1 tablespoon coconut oil
Directions:
Whisk together egg and coconut milk. Slice chicken into strips and season with pepper, (you can also add black pepper in the egg bath). Dip chicken pieces into the egg bath, then dredge them in the coconut flour. Dip the pieces back into the egg bath and then coat with dried coconut flakes.
Heat 1 tablespoon of oil in a pan over medium heat. Place chicken in the pan for approximately 4 minutes on each side.
*You can substitute chicken with fish or shrimp.
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